This Asparagus Tart recipe is incredibly easy to make and full of delicious springtime flavor. Watch the video!
We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light. – Hafiz
Quick and impressive, this asparagus tart comes together with very little effort. Fresh asparagus is paired with gruyere cheese, fresh French tarragon, and chives; the combination of these flavors is just so savory and delicious! We make this with store-bought buttery puff pastry for the easiest execution—just 30 minutes of hands-on time! The asparagus is arranged atop the filling, and then it all bakes to perfection in the oven.
Why You’ll Love This
- Perfect for special occasions. A beautiful and impressive spring tart to brighten up the table- perfect for Easter, Mother’s Day, baby showers, or a special celebration.
- Appetizer, Side dish or Main Dish. Cut into small pieces for a festive spring appetizer, or serve this as a side dish or even as a light main dish along with a leafy green salad.
- Less than 30 minutes of hands-on time. Surprisingly simple to make!
- Decadent flavor and texture. Creamy, cheesy tart with a rich, flaky crust.
Asparagus Tart Ingredients
- Fresh Asparagus Find pencil-sized asparagus, or slice larger stalks in half.
- Puff pastry: One sheet, thawed.
- Cream cheese: We love using Nancy’s Probiotic Cream Cheese. Bring to room temp, to make sure it is spreadable! Feel free to substitute mascarpone, chèvre, or creme fraîche.
- Gruyere cheese: Buy a block and grate the cheese. You can also use Fontina or Compt.
- Fresh chives: Finely chopped.
- Fresh French tarragon: Adds a delicate, herbal, licorice-like flavor.
- Lemon zest: About one medium lemon.
- Dijon mustard: Adds an essential pungent flavor to the filling.
- Egg: For the egg wash, mix the yolk with 1-2 tablespoons water.
Gather up your ingredients. I am using store-bought puff pastry here for simplicity ,and if you wish, you can definitely make your own! (Try this recipe for rough puff).
Asparagus Tart Instructions
CHEF’S TIP: When using pre-made frozen puff pastry dough, let it thaw in the fridge overnight. When working with puff pastry, it helps to get its temperature just right. If it is too cold, it will be stiff and difficult to unroll. If too warm, it will lose its structure.
Step 1: Make the Crust. Thaw puff pastry overnight in the fridge. Pull it out of the box (but leave it in the plastic) and set it on the counter 15 minutes before rolling. If it feels stiff, just let it continue sitting on the counter until it relaxes a bit.
Place a sheet of parchment paper on a baking sheet. Roll the puff pastry out to 1/4 inch thickness, approximately a 11 x 13 or 12 x 12 rectangle. Prick the dough with a fork.
Two options for a crust edge:
Crust Option One: For a faster process:
- You can score the crust by slicing 1/2 way through about 1 inch from the edge. This will allow the crust to rise above the filling.
- Brush the 1″ edge with egg wash for a lovely golden color.
- Par-bake the crust for 18 minutes (or until it looks puffed and starting to brown) at 400 degrees.
Crust Option Two: Alternatively, if you want a higher, more substantial crust:
- Carefully trim off 1- inch strips from each side of the rolled out pastry and set them aside, leaving them uncooked.
- Par bake the crust for 18 minutes (or until it looks puffed and starting to brown) at 400 degrees. Let cool.
- Brush with an egg wash on 1 inch of the edge of the baked pastry.
- Lay trimmed edge strips on top of the pastry edge; the egg wash acts as glue. Brush the top with the egg wash for the beautiful golden color.
Here we have used option #2 for a higher crust. Make sure you use the egg wash on the bottom of the strips to adhere to the dough.
Step 2: Make the filling. No big effort here! Just combine the softened cream cheese with the mustard and spices and spread on the cooled pre-baked crust.
Step 3: Spread the filling. Place all of the cream filling in the middle of the tart. Spread from the center with a metal spatula (like a cake frosting spatula), gently pushing it out to all the edges. Keep the filling out in front of the spatula. This will help to not pull up flakes from the cooked pastry crust. Sprinkle grated gruyere on top of the cream cheese layer.
Step 4: Add the asparagus.
- This works best with smaller or medium-sized asparagus. (Though you can always slice the larger stalks in half lengthwise.)
- Trim the asparagus to the length needed to arrange on the tart.
- Toss asparagus with a little olive oil and place on the tart. You can get creative with placement or just line them up. It will be pretty either way!
- Toss in a few chive blossoms if you have them.
Step 5: Bake the Asparagus Tart: Bake 15-20 minutes until the crust is golden brown. Let rest at least 20 minutes before slicing or up to 2 hours. Serve warm or at room temperature.
Step 6: Garnish! Sprinkle with chives or chive blossoms, fresh tarragon, lemon zest, parmesan or pecorino.
Serving Suggestions
Serve as an appetizer ( cut into small 2-inch pieces) or as a light main, along with a leafy green salad. Asparagus Tart can be made up to 2 hours ahead and served at room temperature.
Storage
You can store leftovers in an airtight container in the refrigerator for up to 2 days (any longer the crust may get soggy). To reheat, warm in the oven or toaster oven on a baking sheet at 350F.
FAQs
While you can, I don’t recommend it. Freezing the tart will interfere with the texture of the pastry and the filling. The flavor will still be delicious though, if you decide to freeze it.
The tart goes exceptionally well with any brunch recipes, particularly egg dishes. It would also taste lovely with a green herby salad or smoked salmon.
May you find some peace and beauty this weekend no matter what the agenda. Bake an Asparagus Tart! It is bound to bring you joy!
xo
More Favorite Asparagus Recipes!
Asparagus Tart Video
Asparagus Tart with Gruyere and Tarragon
- Prep Time: 20
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: vegetarian,
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
Asparagus Tart with tarragon, chives and gruyere in a flakey puff pastry crust- a simple elegant dish perfect for a special occasion. Under 30 minutes hands-on time!
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz spreadable cream cheese
- 1 tablespoon fresh chives, chopped fine
- 1 1/2 tablespoons fresh French tarragon
- 2 1/2 oz gruyere cheese, grated
- 1 teaspoon lemon zest (about one medium lemons worth)
- 1 teaspoon dijon
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 bunch asparagus – pencil-sized
- 1 egg – for egg wash (see notes)
Instructions
Thaw puff pastry overnight or according to directions on the package.
Set oven to 400 degrees.
- On a piece of parchment, roll puff pastry out to 1/4 inch thickness approximately 11 x 13 or 12 x 12. Transfer parchment with pastry to a standard baking pan. Prick the dough with a fork.
- Faster crust option 1; Score the crust by slicing 1/2 way through about 1 inch from the edge. This will allow the “crust” to rise. Brush the top with the egg wash, for golden color. Bake crust at 400 degrees for 18 minutes (or until it looks puffed and starting to brown). Cool. Flakier Crust option 2; With a sharp knife carefully trim off 1-inch strips from each side of the rolled out pastry and set aside leaving them uncooked. Bake crust for 15 minutes (or until it looks puffed and starting to brown) at 400 degrees. Let cool. Generously brush egg wash on 1 inch of the edge of the baked pastry. Lay trimmed set aside edge strips on the edge of cooked pastry. (The egg wash acts as glue). Brush the top with the egg wash for the beautiful golden color.
- Make Filling: In a bowl mix together cream cheese, dijon, lemon zest, chives, tarragon, salt, and pepper. Spread evenly over the cooled pastry crust with a metal spatula. Sprinkle gruyere over cream cheese mixture.
- Cut asparagus spears to fit on your tart, toss with a little olive oil and arrange on top of tart.
- Bake on the middle rack of the oven for 15-20 minutes.
- Cool for 20 minutes before slicing.
Notes
Optional garnishes: chive blossoms, fresh tarragon, lemon zest
This works best with small or medium sized asparagus. ( Though you can always slice the larger stalks in half lengthwise.)
To make an egg wash; mix an egg yolk with 1-2 tablespoons of water.
Nutrition
- Serving Size: ⅛ th of the tart
- Calories: 297
- Sugar: 1.6 g
- Sodium: 354.2 mg
- Fat: 22.8 g
- Saturated Fat: 8.5 g
- Carbohydrates: 15.9 g
- Fiber: 0.9 g
- Protein: 7.4 g
- Cholesterol: 35.3 mg
Is there any way to create a similar dish without the crust to make it gluten free? I love the sound of this but need a GF recipe when friends are over.
You could make it as simple as smearing it all on gluten free toast and broil or on GF biscuits. Or make a GF pie crust?
Made this for Mother’s Day brunch, and wow! It was the hit of the brunch! It was also the easier of the two main dishes. I also put in some extra basil with the other herbs. A large dose of lemon zest garnish with chives and some extra gruyere over the top of the asparagus. Sooooo goood! Thank you guys for making gourmet dishes so doable!
Yay! So great to hear Tad. Love all the “extras”, sounds just perfect!💛
I made this with vegan pastry and vegan cheeses and it still rocked. What a fancy brunch presentation!
Yay Larisa! That is awesome.
I think I’m in love with you two ladies. This must be the 30th thing I’ve made from your blog as part of a recent change to fresh-food only, and I have never eaten or felt better. I’m a total novice, but the food that comes out at the end is unbelievable – thank you so much!
Love hearing this Grant! So glad you are feeling good and enjoying the recipes!
This was fun to make and assemble. I followed directions as written. Next time I’ll look for spreadable cream cheese and make a second tart with cherry tomatoes.
Hey! Can Tarragon be replaced with any other herb? Zatar maybe? Couldn’t find it anywhere but already prepared all the other ingredients for this beautiful tart!
what about Italian parsley or basil?
Hi Sylvia, I made this amazing looking tart last night and I am bringing it to a party today. Should I heat it up? And if so, how long and what temp? I noticed in your recipe that it is to be served room temperature. Maybe I should just take it out and leave on the counter….
I might try heating it just for 5-10 minutes in 350 oven just to recrisp the crust. Not sure you want to heat too much and over cook the asparagus. I have eaten it cold out of the fridge and it is still good, just not as crisp. Not sure if this is helpful?
Any substitutions to make this recipe with less cheese for a healthier and lower calorie option? What other veggies can be used if one doesn’t like asparagus?
I think you could play around with the cheese, even leaving the gruyere out or add just a small sprinkle of a good strong Parmesan- the stronger the flavor of the cheese the less you need. Other veggies that come to mind are broccoli, spinach (sautéed first), artichoke hearts, fresh tomatoes…
Also, this may be one of those special occasion treats that you just have every once in a while.
Hi Tonia: Our asparagus (from the Farmers Market), even that pencil sized, often turns out very stringy, at least when baked/roasted. Is there a way to ensure it won’t happen here?
Hmmm…just a couple thoughts. You could try cutting the asparagus in smaller pieces, and scatter on over the tart. Or steam it separately and place on after the pastry bakes?
This recipe was delicious and pretty, although I have to say it took me way more than 30 minutes of hands-on time. I had no previous experience with puff pastry, so that might have been part of it. And I used regular cream cheese (Neufchatel, actually) because that’s what I had, so that was a bit more finicky to spread. It turned out a bit smaller than I thought because the puff pastry shrinks some when baked. I loved being able to use my early-garden chives and tarragon!
Good to know Amy! Really appreciate the feed back.
So good as is and very versatile. Looking forward to making this many more times
Good to hear Emma!
Using these instructions, the puff pastry was burnt to a crisp and inedible. I would not recommend cooking at these temperatures or for these amounts of time. Very disappointing.
Oh no! Such a disappointment. Sorry Rita! I am wondering if your oven is accurately calibrated? Could also be the pan you used? This recipe was created using an electric oven, baking in the middle of the oven. Puff pastry needs the high temperature to lift and bake through (but not to the burnt point!)
Question– I am not very experienced with puff pastry. Would I be able to bake the pastry the day before then add the filling and do a final bake the following day? If so, would the baked pastry have to be refrigerated, or would it be ok on a cool kitchen counter? Thanks!
I have not tried this but I think that would work okay to pre-bake and it should be fine covered (probably not totally sealed as it could get too soggy) on the kitchen counter.