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Featuring spears of fresh spring asparagus and store-bought puff pastry, plus goat cheese, lemon, and Parmesan, this asparagus puff pastry tart makes for a delicious weeknight meal.
Why Make This Asparagus Puff Pastry Tart?
Asparagus season peaks between April and June, so springtime marks the perfect time for preparing this rustic puff pastry tart. I especially love this recipe because it is:
- Quick to make
From start to finish, you can have this asparagus and puff pastry tart on the table in under an hour. - Light on ingredients
You’ll need a sheet of store-bought puff pastry, along with a lemon, an egg, goat cheese, Parmesan, and fresh asparagus spears, plus some optional spices. If you’re like me, you already have many of these items in the fridge. - Vegetarian-friendly
Made with cheese and asparagus, this meatless tart offers a good option when hosting vegetarian friends. - Versatile
This tart works brunch, lunch, dinner, or breakfast. There really isnt a bad time for cheese and asparagus. - Seasonally appropriate
Making this recipe allows you to highlight seasonal produce, especially if prepared in spring or early summer. (See my notes on selecting fresh asparagus, below.) - Impressive, but easy
With its neatly-arranged row of asparagus and pretty crimped puff pastry edges, you’ll impress guests when you serve this asparagus goat cheese tart. But in reality, it’s actually quite simple to prepare.
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
If desired, you can make some simple substitutions and adjustments to make this asparagus and puff pastry recipe your own. For instance, you can:
- Substitute soft cheese (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.
- Use homemade puff pastry if you’re feeling adventurous (or have some leftovers in the freezer!)
- Substitute other fresh herbs, either instead of or in addtion to the thyme. Chopped rosemary, basil, dill, tarragon, parsley, or chives all pair nicely with this asparagus tart.
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.
Make-Ahead 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.
A Note on Asparagus Tart 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. In testing, I found that reheating made the asparagus incredibly chewy, and not terribly pleasant 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.
Other savory puff pastry recipes you might enjoy:
Savory Pithivier
Leek and Walnut Hand Pies
Puff Pastry Twists
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!
Print
Asparagus Puff Pastry Tart
- Total Time: 42 minutes
- Yield: 1 9 x 12-inch tart 1x
Description
An asparagus puff pastry tart recipe made with fresh spring asparagus, store-bought puff pastry, goat cheese, chili flakes, and Parmesan. This goat cheese and asparagus tart recipe makes an easy weeknight meal.
Ingredients
125 grams goat cheese, softened (about 4 1/2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest, packed
Salt and pepper, to taste
1 sheet pre-made puff pastry, thawed according to package directions if frozen
250 grams asparagus spears (about 18–20 10-inch spears, with woody ends trimmed)
1 egg, lightly beaten
2 tablespons grated Parmesan cheese
Chili flakes (optional)
2 teaspoons fresh thyme leaves
Instructions
Preheat the oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
In a small bowl, whisk together the goat cheese, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Unroll puff pastry and trim to approximately 9 x 12 inches. (If your pastry sheet is a square instead of a rectangle, use a rolling pin to roll it a few inches longer.) Place on prepared tray.
Spread with the goat cheese mixture, allowing a 1-inch border around the edges.
Arrange the asparagus in a straight line on top of the goat cheese.
With a pastry brush, apply a thin layer of beaten egg along the pastry border.
Turn up the edges, gently wrapping the pastry around the ends of the asparagus.
Crimp with a fork.
Brush the crimped edges with more of the beaten egg.
Sprinkle with the grated Parmesan.
Sprinkle with chili flakes (if using) and season with salt and pepper.
Bake in preheated oven for 22 – 24 minutes, or until pastry is flaky and golden brown. Sprinkle with fresh thyme leaves. Serve warm.
Puff pastry tart is best served on the day it is made. Wrap leftovers in foil and store in the refrigerator for up to two days. Do not reheat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Savory
- Method: Oven