Go Back
Puff pastry asparagus tart topped with fresh vegetables and herbs

Puff Pastry Asparagus Tart

This elegant Puff Pastry Asparagus Tart is easy to make and showcases fresh asparagus with creamy Gruyère cheese on a flaky pastry base, perfect for brunch or a light dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer, Brunch, Light Main
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 sheet frozen puff pastry, thawed (about 8–9 oz) Keep it cold until rolled. Substitute: two small sheets for personal tarts.
  • 12–16 spears asparagus, trimmed Choose firm, medium-thick spears.
  • 1 cup grated Gruyère cheese Can substitute with fontina, Comté, or sharp white cheddar.
  • 1/4 cup crème fraîche or sour cream Or use 1 beaten egg for a firmer base.
  • 1 tablespoon olive oil or melted butter For brushing the border.
  • to taste Salt and freshly ground black pepper
Optional Ingredients
  • 1 small clove garlic, minced Optional.
  • to taste lemon zest Optional.
  • to taste fresh thyme or chives For finishing.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Lightly flour your work surface and roll the thawed puff pastry into a rough 10 × 12‑inch rectangle.
  3. Transfer the pastry to the prepared sheet and score a 1/2‑inch border all around with a sharp knife. Don’t cut through. Prick the inner rectangle lightly with a fork to dock it. Chill for 5 minutes.
Filling
  1. In a small bowl, combine the grated Gruyère with crème fraîche (or the beaten egg). Stir in minced garlic if using and season with salt and pepper.
  2. Spread this mixture evenly inside the scored border.
Cooking
  1. Bring a pot of salted water to a boil. Blanch the asparagus for 1–2 minutes until bright green and slightly tender, then plunge into ice water to stop cooking. Pat dry.
  2. Arrange the asparagus spears across the cheese filling. Brush the scored border with olive oil or melted butter.
  3. Bake for 18–22 minutes until the pastry is puffed and golden. If the asparagus tips brown too quickly, tent loosely with foil.
  4. Let the tart rest for 3–5 minutes. Finish with a sprinkle of lemon zest and chopped thyme or chives. Slice and serve warm.

Notes

Keep everything cold to help the dough puff evenly. For smaller tarts, cut the puff sheet into two and halve the filling. For a brunch version, add a soft-poached egg on top of each slice.