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
- 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.
- Use a sharp knife to score a rectangle into the dough, making a 1-inch border or frame around the center.
- Poke all over the center of the puff pastry with a fork. Do not poke into the border.
- Make an egg wash of egg and milk, and brush it along the border of the sheet of puff pastry.
- Sprinkle shredded gruyere cheese and parmesan cheese onto the center of the pastry, avoiding the border. Set aside for the moment.
- Toss trimmed asparagus spears with olive oil, pepper, and salt in a large bowl.
- 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.
- 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
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