Cheesy Asparagus Tart
Flaky puff pastry, creamy cheese, and crisp asparagus spears come together in this easy, elegant tart. It looks like something you'd find in a French café, but it's ready in under 30 minutes. And, there's a dairy-free option that delivers big flavor.
Ingredients
- 1 lb asparagus, woody ends snapped off
- 1 tbsp extra virgin olive oil
- salt and black pepper to taste
- 4 oz cream cheese, softened to room temperature
- 1 tsp garlic, about 2 cloves, minced
- 1 sheet premade puff pastry
- ½ cup finely grated Gruyère cheese
- ¼ cup finely grated Parmesan cheese
- 1 egg, beaten
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- Place the asparagus into a medium bowl, drizzle with the olive oil, and season with salt and pepper. (I used ½ tsp salt and ¼ tsp pepper.) Set aside.
- Make cream mixture by whipping cream cheese, garlic, salt, and pepper (I used ½ tsp salt and ¼ tsp pepper) together until smooth and spreadable.
- Unroll the puff pastry onto a lightly floured surface and roll into a 10 in by 14 in rectangle.
- Transfer the puff pastry to the prepared baking sheet. Score a 1½-inch border around the edges, then use a fork to prick the pastry inside the border.
- Spread the cream cheese mixture inside the scored rectangle (be sure to leave the 1½-inch border).
- Sprinkle shredded Gruyère cheese evenly over the cream cheese.
- Arrange asparagus spears on top, alternating the direction of the tips.
- Sprinkle with fresh grated Parmesan cheese
- Brush the border edge with the beaten egg.
- Bake for 20–25 minutes, or until the crust is golden and the cheese is bubbly.
Notes
- To make this recipe dairy-free, see the section above for an updated ingredients list. If you can’t easily find vegan Gruyère, there’s no need to special-order it. Just substitute a tub of dairy-free Boursin cheese for the cream cheese and Gruyère, and finish with a sprinkle of vegan Parmesan. Both of these options are widely available at Amazon and Walmart.
- Lining up the spears and trimming them to a similar length not only helps with even cooking, but it also gives the finished tart a clean, professional look. (Hello, Instagram!)
- For a shortcut, you can substitute herb and garlic cream cheese for the plain cream cheese and minced garlic.
- If you’re using frozen puff pastry, be sure it’s fully thawed but still cold. If it gets too warm, it’ll be harder to work with and won’t puff as nicely.
- While asparagus is the star here, you can easily adapt this recipe with zucchini ribbons, thinly sliced bell peppers, sauteed mushrooms, caramelized onions, or even heirloom tomatoes (just be sure to pat them dry before layering on).
Nutrition
Calories: 301kcalCarbohydrates: 17gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 47mgSodium: 243mgFiber: 2gSugar: 2gCalcium: 145mgIron: 2mg
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Tried this recipe?Let me know how it was!