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This cheese and asparagus tart makes the most of buttery puff pastry and a creamy, tangy cheese layer that holds its shape. Topped with tender roasted asparagus and a hint of lemon, it’s crisp around the edges, savory in the center, and surprisingly easy to pull off. No fuss, no soggy bottoms, just a solid tart that delivers every time.
Here is Why This Asparagus Tart Recipe Works
Store-bought puff pastry = instant upgrade. You get that golden, flaky crust without lifting a finger to make dough from scratch.
Flexible with the cheese. Goat cheese brings the tang, but cream cheese works just fine if that’s what you’ve got. Add Gruyère cheese, or Fontina for more richness.
Looks fancy, acts easy. It’s the kind of recipe that makes you look like you planned ahead, even if you didn’t.
Spring veggies done right. Roasted asparagus on a lemony cheese base? That’s peak seasonal flavor with minimal effort.
Recipe Tips
Let the puff pastry thaw completely. It should be pliable but still cold to the touch—too firm and it’ll crack, too soft and it’ll stick.
Trim the asparagus evenly. Aim for uniform thickness so everything cooks at the same pace. If the stalks are extra thick, give them a quick peel.
Score the border carefully. Don’t cut all the way through the pastry when you score the border.
Prick the center with a fork. This prevents the middle from puffing up like a balloon while it bakes.
Customize the egg wash. No eggs? Melted butter or heavy cream will also give the edges a rich, golden finish.
Serve it warm or at room temp. It’s great fresh out of the oven, but it also holds up beautifully if you need to prep ahead.
Storing Leftovers
Refrigerate: Let the tart cool completely, then wrap the leftovers in foil or transfer to an airtight container. Store in the fridge for up to 3 days.
Reheat: For the best texture, skip the microwave. Reheat slices in a 375°F oven or toaster oven for 7–10 minutes until the crust crisps up again.
Freeze: You can freeze it, but the texture of the puff pastry and asparagus may suffer. If you do, wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge before reheating in the oven.
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Cheese and Asparagus Targ
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Ingredients
- 1 sheet puff pastry, thawed
- 8 ounces goat cheese, or cream cheese; softened
- 2 large eggs, divided
- Zest of 1 lemon
- Salt and pepper, to taste
- ½ cup shredded Gruyère cheese, or Fontina
- 1 bunch asparagus, ends trimmed, about 1 pound
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry just enough to smooth the edges. Transfer it to the prepared baking sheet.
- Using a sharp knife, score a 1-inch border around the edges of the pastry without cutting all the way through. Prick the center area all over with a fork to keep it from puffing up too much while baking.
- In a medium bowl, stir together the goat cheese, one egg (save the other egg for later), lemon zest, salt, and pepper until smooth and creamy. Fold in the shredded cheese.
- Spread the goat cheese mixture evenly over the center of the pastry, staying within the scored border. Arrange the asparagus spears over the top in a single layer. Line them up neatly or alternate the direction for a bit of visual flair.
- Whisk the extra egg with 1 tablespoon of water and brush it along the pastry border. Bake for 22–25 minutes, or until the pastry is puffed and golden and the asparagus is tender.
- Let the tart rest for 5 minutes before slicing. Finish with a bit of lemon zest, red pepper flakes, or a dusting of Parmesan if you want to add a little extra something.
Notes
- Make sure the puff pastry is fully thawed but still cold when working with it to prevent sticking or tearing.
- If your asparagus spears are thick, peel the lower portion.
- For a golden crust, use an egg wash, or swap in melted butter or heavy cream if needed.
- This tart can be served at room temperature or warmed up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Puff Pastry Asparagus Tart
This puff pastry asparagus tart checks all the right boxes; flaky, flavorful, and impressively simple. It’s the kind of recipe that works for brunch, lunch, or a light dinner without making a mess of your kitchen. Keep some puff pastry in the freezer, and you’re always one step away from pulling this off.
The Process Photos
