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. 

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! 

It was hard to choose what to make.  I’m thinking her Thai peanut chicken wraps need to happen for lunch soon!  And I was this close to making her english muffins instead. 

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. 

An image of asparagus on puff pastry on a white plate.

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.  

An image of an easy brunch appetizer made with puff pastry, cheese, dijon mustard, and asparagus. An image of a simple puff pastry vegetable tart. 

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.

An image of freshly grated cheese.

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.

An image of a bunch of asparagus trimmed of it's tough ends on a cutting board with a chopping knife.

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.

An image of puff pastry brushed with Dijon mustard on a baking sheet lined with parchment paper.

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.

An image of a hand placing a stalk of asparagus on puff pastry sprinkle with cheese.

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.  

An image of asparagus sprinkled with Parmesan cheese. An image of an asparagus tart.

5.  Slice into squares and serve.  

   An image of an easy spring asparagus tart cut into squares. 

More Brunch Recipes You’ll Enjoy

Copycat Waffle Love Liege Waffles
Guava Cream Cheese Cuban Pastries
Easy Chocolate Crepes
Blackberry Scones  

You can also FOLLOW ME on INSTAGRAMPINTERESTFACEBOOK, and TWITTER for more great recipes!

Easy Asparagus Tart
Yield: 6 servings

Easy Asparagus Tart

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. 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  
  2. 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. 
  3. 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!).  
  4. 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.

Notes

Recipe from Mildly Meandering.

Nutrition Information:

Yield:

6

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:

HAVE YOU TRIED THIS RECIPE?

RATE and COMMENT below!  I would love to hear your experience.  Getting feedback from you helps me and other readers too!

Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!