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This savory asparagus tart recipe is a must-try for your next brunch or holiday gathering. Crisp-tender asparagus and gooey gruyere cheese are baked upon flaky, buttery puff pastry for an elegant, chic appetizer or side dish that makes the most of spring’s bounty of flavorful fresh asparagus.
Ready in just over 30 minutes, my simple asparagus tart recipe will wow your guests with its symphony of flavor from earthy roasted asparagus, gooey cheese, and melt-in-your-mouth puff pastry, all topped with lemon zest for brightness.
While you can serve asparagus tart as a light lunch or dinner, topped with a poached or fried egg with a big salad or roasted vegetables on the side, I love serving it at Easter brunch alongside other brunch favorites. See the FAQ section below for lots of serving ideas for this cheesy, savory tart! For more appetizer recipes, try my Air Fryer Jalapeño Poppers, fried pickles recipe, and bruschetta recipe.
What you need to make this recipe
Puff pastry — you need 1 sheet of frozen grocery store-bought puff pastry, thawed in advance according to the package directions.
Egg wash — an egg wash made of 1 egg and milk gives the tart’s border a gorgeous golden brown color.
Cheese — gruyere cheese and parmesan cheese add savory flavor and gooey comfort to the easy asparagus tart. Grate both cheeses fresh just before using them.
Asparagus — try to find thin fresh asparagus spears so they bake to crisp-tender perfection for the best asparagus tart recipe. Thicker stalks can be stringy and hard, even after roasting.
Lemon zest — lemon zest adds lemony brightness to the savory tart.
How to make asparagus tart
1. Lightly flour a clean surface and unfold the sheet of puff pastry. Roll it into a 10×14-inch rectangle. Transfer the puff pastry dough to a large prepared baking sheet lined with a piece of parchment paper.
2. Use a sharp knife to score a rectangle into the dough, making a 1-inch border or frame around the center.
3. Poke all over the center of the puff pastry with a fork. Do not poke into the border.
4. Make an egg wash of egg and milk, and brush it along the border of the sheet of puff pastry.
5. Sprinkle shredded gruyere cheese and parmesan cheese onto the center of the pastry, avoiding the border. Set aside for the moment.
6. Toss trimmed asparagus spears with olive oil, pepper, and salt in a large bowl.
7. Arrange the spears on top of the cheese in a single layer. The spears should lay parallel to each other. Once again, do not put anything on the pastry border.
8. Bake the easy asparagus cheese tart at 400°F for 20 minutes or until golden brown. Let it cool for 5 minutes. Before serving, sprinkle with lemon zest and more black pepper.
Pro tips for making this recipe
- To thaw puff pastry: Puff pastry can be thawed in the refrigerator overnight, or it can sit on a lightly floured surface (covered with plastic wrap) at room temperature for 40 minutes before rolling out.
- Use freshly grated cheese. Pre-grated cheese has additives to prevent clumping, so it tends to be drier than cheese you shred at home. Freshly shredded cheese also melts better, turning gooey and creamy in the oven.
- Choose thin asparagus spears that are around the same thickness. Thin spears are better for this recipe as they roast quickly, and if they’re all approximately the same thickness, they will cook evenly.
- Trim asparagus. The tough, woody ends need to be removed as they remain hard and unappetizing even after being cooked. You can bend each spear near the end, and the hardest part will break off. Then, trim them up so the ends are neat and even.
- Serve asparagus puff pastry tart warm so that the puff pastry is crisp and flaky, and the cheese is melty and gooey. If you are making this for a brunch gathering or party, assemble the tart, cover it, and chill it for up to 2 hours before baking.
Frequently asked questions
Trimming asparagus is simple: Place the spears on a cutting board and cut off the pale, woody ends. If you can’t figure out how much to cut off, bend an asparagus spear. It will bend and snap off at the point where it needs to be cut. Use that as a guide for the rest of the spears, and cut the ends off. You can also just snap off the ends at the bending point and trim them to neaten up the ends.
You can use fontina, emmental, jarlsberg, gouda, or cheddar cheese. Note that these cheeses have different flavors and melting power, but they will work in this recipe in a pinch.
I love serving asparagus gruyere tart as part of a big Easter brunch spread or for special occasions. So I’ll typically serve it alongside mini quiches, French toast, and with kir royale cocktails or bloody Marys for the adults. To serve it as a light meal, top each slice with a fried or poached egg and add a side of roasted potatoes or crunchy kale salad.
I recommend eating this asparagus tart with puff pastry the day you make it, but if you have leftovers, let them cool to room temperature. Then they can be refrigerated in an airtight container for up to 2 days. Reheat the savory tart in the oven at 350°F for just a few minutes.
If you’ve tried this asparagus tart recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Asparagus Tart
Equipment
- Large baking sheet
- Rolling Pin
- Mixing Bowls
- Pastry brush
Ingredients
- 1 sheet frozen puff pastry thawed (246g)
- 1 large egg
- 1 teaspoon milk
- 1 cup grated Gruyere cheese (114g)
- ½ cup grated parmesan cheese (56g)
- 1 pound thin asparagus ends trimmed (450g)
- 2 teaspoons olive oil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Unfold the puff pastry out onto a lightly floured surface, and roll it into a 10×14-inch rectangle. Transfer the pastry to the prepared baking sheet.
- Using a sharp knife, score a rectangle into the dough, making a 1-inch border or frame around the center. Poke all over the center with a fork.
- In a small bowl, whisk together the egg and milk, and brush it on the border. Sprinkle the cheese evenly onto the pastry center.
- In a large bowl, toss the asparagus with oil, pepper, and salt. Arrange the spears on top of the cheese in a single layer, running each spear parallel to each other.
- Bake for 20 minutes or until golden brown. Let cool for 5 minutes. Sprinkle with lemon zest and extra pepper before serving.
Notes
- To thaw puff pastry: Puff pastry can be thawed in the refrigerator overnight, or it can sit on a lightly floured surface (covered with plastic wrap) at room temperature for 40 minutes before rolling out.
- Use freshly grated cheese. Pre-grated cheese has additives to prevent clumping, so it tends to be drier than cheese you shred at home. Freshly shredded cheese also melts better, turning gooey and creamy in the oven.
- Choose thin asparagus spears that are around the same thickness. Thin spears are better for this recipe as they roast quickly, and if they’re all approximately the same thickness, they will cook evenly.
- Trim asparagus. The tough, woody ends need to be removed as they remain hard and unappetizing even after being cooked. You can bend each spear near the end, and the hardest part will break off. Then, trim them up so the ends are neat and even.
- Serve asparagus puff pastry tart warm so that the puff pastry is crisp and flaky, and the cheese is melty and gooey. If you are making this for a brunch gathering or party, assemble the tart, cover it, and chill it for up to 2 hours before baking.
Nutrition
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