Delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, Mother’s Day, showers & parties, and more.
I’m so excited to be participating in the Spring edition of Freaky Friday hosted by Michela from An Affair from the Heart!
It’s a fun event where a group of bloggers get together and are secretly assigned another blog to recreate a recipe from. I had so much fun with the Winter Freaky Friday event making this awesome philly cheesesteak dip that I signed up again for another round. This time I was assigned Madi’s blog, Mildly Meandering.
Her blog is loaded with so many wonderful recipes and she focuses on recipes that are easy spins on classic dishes from around the world. Most of her recipes take 30 minutes or less, which is so helpful for this busy mama!
But I chose to recreate Madi’s asparagus tart because asparagus is one of my favorite vegetables and it’s always at it’s best in the spring when it is in season.
And I know you guys love asparagus too, since my oven roasted asparagus with garlic, parmesan, & lemon has been one of the most popular recipes on the blog ever since I posted it a couple of years ago.
This would make a fantastic appetizer for a dinner party and can be cut into smaller squares. Or keep the squares bigger for a brunch portion or light lunch.
Tips for this Asparagus Tart
I love gruyere cheese (it’s one of the main cheeses I use in my favorite mac & cheese as well), but fontina is a great substitute. Freshly grated cheese is a must for this recipe because it melts so much better than the pre-grated kind.
You might also want to consider making a balsamic glaze and drizzling it over your asparagus tart for a punch of tangy sweetness.
If you are unsure where to trim your asparagus, grasp one stalk on each end and bend it. It will snap on one end and that’s the perfect spot to trim most of the asparagus in your bunch so that the tough ends are removed.
How to Make An Asparagus Tart
It’s almost ridiculous how simple this is, and yet guests will be totally impressed.
1. Make sure to thaw your puff pastry on the counter so it is pliable. Then roll it out to be slightly larger than it comes in the package and prick it all over with a fork.
2. Brush the pastry with Dijon mustard using a pastry brush. Leave a 1-inch border all around the edges. I think this tart would be delicious even without the mustard, so I listed it as an optional ingredient below.
3. Sprinkle freshly grated gruyere cheese all over the pastry, then arrange the asparagus spears in a row. You can get fancier than I did and make a fancy pattern if you want. I’ve seen tarts that are works out art with asparagus cut just-so to create zig-zags or diagonal lines, but I’m not that artistic. And actually, my 7-year old arranged the asparagus for me while I took photos. This blog has become something of a family affair.
4. Sprinkle with Parmesan cheese and bake until puff pastry is cooked through and golden brown and the asparagus is tender-crisp, about 20-25 minutes at 400 degrees F.
5. Slice into squares and serve.
More Brunch Recipes You’ll Enjoy
- 1 sheet puff pastry, thawed
- 2 tablespoons dijon mustard (optional)
- 1 bunch asparagus, tough ends trimmed
- 3 cups gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a rolling pin to gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Dock (a fancy baking term meaning to prick all over) the puff pastry with a fork, then brush all over with the mustard.
- Sprinkle gruyere over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other (or get fancy and arrange them on a diagonal!).
- Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares a serve. If desired, you can also drizzle a balsamic glaze (thicker and sweeter than balsamic vinegar) on top.
Recipe from Mildly Meandering.
Amount Per Serving: Calories: 548 Saturated Fat: 17g Cholesterol: 78mg Sodium: 515mg Carbohydrates: 22g Fiber: 2g Sugar: 2g Protein: 27g
Take a look at all of our Spring 2019 Freaky Friday Recipes:
- A Grande Life – Chocolate Chip Cookie Dough Dip
- An Affair from the Heart – Margarita Dip with Salted Pretzels
- Aunt Bee’s Recipes – BLT Pasta Salad
- Bowl Me Over – Macaroni Pasta Salad
- Hostess at Heart – Blueberry Buckle Recipe – Incredibly Easy To Make
- House of Nash Eats – Asparagus Tart
- Kylee Cooks – No Bake Blueberry Cheesecake
- LeMoine Family Kitchen – Slow Cooker Pork Carnitas Tacos
- Life Currents – Blackened Shrimp Pasta
- Lisa’s Dinnertime Dish – Spicy Thai Basil Slaw
- Mildly Meandering – Mediterranean Scalloped Potatoes
- Seduction in the Kitchen – Grilled Peach Caprese Salad
- Take Two Tapas – Spicy Bacon Wrapped Air Fryer Shrimp
- The Foodie Affair – Coconut Pie with Creamy Custard Filling
- The Speckled Palate – Instant Pot Macaroni and Cheese
- West Via Midwest – Air Fryer Cherry Pies
- Who Needs a Cape? – Slow Cooker Cheesy Taco Soup
HAVE YOU TRIED THIS RECIPE?
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