Asparagus Puff Pastry Tart

Last Updated on May 6, 2026 by becky

Featuring spears of fresh spring asparagus and store-bought puff pastry, plus goat cheese, lemon, and Parmesan, this asparagus puff pastry tart makes an easy weeknight meal.

Why Make This Asparagus Puff Pastry Tart?

Asparagus season peaks between April and June, so spring makes the perfect season to prepare this rustic puff pastry tart. I especially love this recipe because it is quick to make (from start to finish, you can have this tart on the table in under an hour) and doesn’t require a ton of ingredients. You’ll need asparagus and goat cheese, of course, along with a sheet of store-bought puff pastry (if you’re like me, you already have a box of frozen puff pastry in the freezer, ready to make hand pies or cheese and Marmite twists at a moment’s notice) plus a lemon, an egg, and some optional spices.

Made with cheese and asparagus, this meatless tart offers a good option when hosting vegetarian friends. It works equally well for brunch, lunch, dinner, or breakfast (hey, there really isnt a bad time for cheese and asparagus…) and offers a unique way to highlight seasonal produce, especially if prepared in spring or early summer. See my notes on selecting fresh asparagus, below.

Asparagus Tart Recipe Ingredients

To make this asparagus puff pastry tart, you’ll need the following ingredients:

• Goat Cheese – You’ll need about 125 grams (4 1/2-ounce log), softened. 
• Lemon – Fresh lemon juice and zest add a tart, citrus-y flavor to the goat cheese.
• Puff Pastry – I tested this recipe with store-bought puff pastry. If your pastry comes two sheets to the box, save the second sheet to make palmiers, cheese twists, or a rustic galette.

• Asparagus – Look for thin, tender spears, and use a sharp chef’s knife to trim away the ends. After baking, thick pieces of asparagus or spears with tough, woody ends become difficult to slice and chew.
• Egg – Brushing with beaten egg gives the puff pastry its golden brown color. 
• Parmesan – Grated Parmesan adds a sharp, nutty note that contrasts nicely with the silky goat cheese.
• Seasoning – I seasoned my tart with kosher salt, ground black pepper, chili flakes, and fresh thyme.

Asparagus Puff Pastry Tips and Tricks

Trim the ends. After washing the fresh asparagus spears, use a sharp chef’s knife to trim away the thick white pieces at the ends—they’re woody, tough, and difficult to chew. Also, make sure to keep your asparagus spears roughly similar in size. If some pieces are much longer than others, you’ll find it difficult to evenly fold the edges of the pastry around the spears.

Stick with the rectangle. Although I love a round galette, I suggest making this particular asparagus cheese tart in a rectangular shape. A rectangle works best for assembly, as it’s easiest to arrange the spears in a row. (It’s also the most visually appealing!) If starting with a square of puff pastry rather than a rectangle, use a rolling pin to roll it a few inches longer, then trim the edges as necessary.

Start with parchment. Place a sheet baking parchment on a tray, and build your asparagus and puff pastry tart on top. Do not try to assemble the tart on the countertop and move it to the tray. The unbaked tart will be difficult to maneuver, and you’ll likely damage or break your creation in the process.

Asparagus Tart Substitutions and Adjustments

Feel free to make some simple substitutions and adjustments to make this recipe your own. For instance, you can substitute cream cheese for the goat cheese, or use a combination of both. Exchange the Parmesan for another hard cheese like Grada Padano or Pecorino Romano. Omit the chili flakes if you’re not a fan of spice, or sprinkle liberally for extra heat. Substitute other fresh herbs (such as rosemary, basil, dill, tarragon, or parsley) either instead of or in addtion to the thyme. You can even use homemade puff pastry if you’re feeling adventurous, or simply have some leftovers in the freezer.

Choosing Your Asparagus

Asparagus season peaks in the spring, so keep an eye out for fresh, locally-grown produce at your local greenmarket or farmstand. That said, asparagus from the grocery store will work for this recipe, too!

When choosing asparagus, reach for for firm, vibrantly colored stalks which do not look wilted. Aim for thinner spears, which take less time to cook and are more tender to eat. (Thick, woody spears of asparagus can be difficult to chew without pre-cooking, and they’ll also be difficult to slice through if you add them to this tart.) Here is a helpful article on buying and storing fresh asparagus.

Pick long, similarly-sized asparagus spears. (You’ll need 18-20 spears, each about 10 inches in length.) If the spears are too short, or are drastically different in size, you’ll have a hard time folding up the pastry around the edges.

Do not use canned or frozen asparagus for this recipe. Fresh is best, for both flavor and texture reasons.

A Note on Leftovers

For most of my puff pastry recipes, I include instructions for gently rewarming the leftovers in the oven. But for this particular asparagus puff pastry tart, I advise against reheating the left over pastry. I found that reheating made the asparagus chewy and unpleasant to eat. (For an easier-to-reheat puff pastry dish, try making my pithivier recipe instead.)

Try to consume this asparagus tart on the day you make it. If you do have leftovers, wrap the pieces in foil and store in the refrigerator. Eat cold or at room temperature.

Make-Ahead and Storage Suggestions

This goat cheese and asparagus tart recipe requires than an hour in the kitchen, so it’s a good lunch or appetizer option for when you’re short on time.

If you do want to work ahead, you can prepare the whipped lemon and goat cheese mixture the night before, and store it in an airtight container in the refrigerator until you’re ready to assemble the tart.

Also, if you’re planning to use frozen puff pastry (rather than refrigerated) be sure to plan ahead and defrost the pastry according to the manufacturer’s directions, so it’s completely thawed by the time you want to bake.

Other savory puff pastry recipes you might enjoy:

Savory Pithivier
Leek and Walnut Hand Pies
Puff Pastry Twists
Mushroom Tart
Beetroot and Feta Tart
Vegetarian Sausage Rolls

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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