Easy Asparagus Tart with Puff Pastry

Since asparagus season is here, I’ve seen many asparagus tarts lately. This easy asparagus tart with puff pastry is as delicious as it is beautiful. I love that combining fresh seasonal herbs, cheese, and puff pastry takes only a few minutes. It was based on a tart I saw on Instagram by @juliusroberts. He has a cookbook that was just released in February.

This tart is wonderful for a light meal or a side dish for brunch. Make individual tarts for the perfect appetizer. We made this simple tart recipe for dinner with a big green salad and a vinaigrette made with Dijon mustard and shaved parmesan cheese.

I’ve made several puff pastry tarts, both sweet and savory, and one of the things I love about them is that they can be served right out of the oven or at room temperature. Store-bought puff pastry dough is such a time saver. Unlike regular pie crust, no one seems to mind using store-bought. 

What you will need to make this cheesy asparagus tart

• Frozen puff pastry sheets
• Fresh asparagus
• Fresh herbs
• Ricotta cheese
• Goat cheese 
• Lemon zest 
• Lemon juice
• egg for egg wash
• Olive oil
• Black pepper
• Salt
• Ice

Are there any substitutions for this recipe?

Yes, absolutely! Like most tarts, many ingredients could be swapped out. This is an asparagus tart, but I love an onion or shallot tart. Goat cheese could be swapped for Boursin cheese, or grated Gruyère would be wonderful.

I used mint and chives, but use your favorite herbs. Thyme would be wonderful. 

Special equipment you will need to make this tart

• Large baking sheet/sheet pan
• Microplane Zester/Grater
• Parchment paper
• Small bowl
• Whisk
• Sharp knife
• Large sauté pan
• Rectangle baking dish 

The best way to trim asparagus

An easy way to trim the woody ends of asparagus is to hold it between your fingers and gently snap each piece, and the woody part will break off. 

Is it necessary to blanch the asparagus?

This is a personal choice. For more tender asparagus in a tart, I prefer to blanch it for 30-45 seconds (depending on the size). I drop the asparagus into salted boiling water for about 30 seconds and immediately remove it to an ice bath to stop the cooking. Then, I remove it to a platter lined with paper towels to drain.

What to serve with this French asparagus tart?

Of course, a salad with a French vinaigrette. While the tart bakes, make a simple vinaigrette with Dijon mustard, champagne vinegar, and olive oil and toss a green salad.

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