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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 of hands-on time, with a 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 springtime tart comes together with little effort. Fresh asparagus paired with fresh French tarragon and chives, the combination of these flavors is just so savory good! The rich flakey puff pastry crust holds a simple herby cream cheese filling topped with tangy grated gruyere. The asparagus is arranged atop of the filling, and then it all bakes to perfection in the oven.
Asparagus Tart Video
If you need a fast and easy idea for Mother’s Day or any special occasion- this could be it! Perfect for an appetizer, brunch, lunch, or a light summer dinner.
Asparagus Tart can be made up to 2 hours ahead and served at room temperature.
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).
Puff Pastry Crust
The best tip here when using pre-made frozen dough is to let it thaw in the fridge overnight.
TIP: 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.
Do this: 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.
Roll the puff pastry out to 1/4 inch thickness, approximately 11 x 13 or 12 x 12. Prick the dough with a fork.
Two options for a crust edge:
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 lovely golden color.
- Par bake the crust for 18 minutes (or until it looks puffed and starting to brown) at 400 degrees.
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 fo 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.
Herby Cream Cheese Filling Ingredients
- Cream cheese
- Lemon zest
- Dijon mustard
- Salt and pepper
No big effort here! Just combine and spread on the cooled prebaked crust.
Tip for spreading 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.
I love the flavor of this spreadable probiotic cream cheese. It has more of a bright tang. Feel free to substitute mascarpone, chèvre, creme fraiche, or ricotta.
Sprinkle grated gruyere on top of the cream cheese layer.
Fresh Asparagus and Chives
- This works best with smaller or medium-sized asparagus. (Though you can always slice the larger stalks in half lengthwise.)
- Get the asparagus trimmed to the length needed to arrange on the tart.
- Toss 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.
Assembling The Tart
- Preheat at 425 degrees.
- Spread herby cream cheese on top of the cooled prebaked pastry crust.
- Sprinkle grated gruyere over cream cheese mixture.
- Cut, oil, and arrange asparagus and chives on top of the tart.
- Bake 15-20 minutes until the crust is golden.
Let rest at least 20 minutes before slicing and up to 2 hours.
Serve warm or at room temperature.
- chive blossoms
- fresh tarragon
- lemon zest
Hope you have a beautiful Mother’s Day! Holidays can be tender times for so many varied reasons. 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!
More Recipes you may like:
- 20 Fresh & Healthy Asparagus Recipes
- Fennel Asparagus Salad
- Lemony Asparagus Risotto
- How to make Quiche!
- Savory Galette with Leeks & Kale
Asparagus Tart with Tarragon and Gruyere and Puff Pastry Crust
- Prep Time: 20
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: vegetarian,
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
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!
- 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)
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.
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.
- 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
Keywords: asparagus tart, asparagus tart puff pastry, asparagus tart with gruyere, asparagus tart with puff pastry, easy asparagus tart
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.