Asparagus Puff Pastry Tart
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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 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.
Notable Ingredients
- Goat Cheese – You’ll need about 125 grams (one 4 1/2-ounce log), softened. Choose a plain cheese, rather than one flavored with nuts, herbs, spices, or other additives; a neutral base works best.
- Lemon – Lemon juice and zest add a tart, citrus-y flavor to the goat cheese. Use fresh lemon juice, not bottled or reconstituted, which can sometimes taste bitter or chemical-y. Finely zest the fruit on a Microplane, rather than the coarser teeth of a box grater—the pieces should be small enough to blend easily into the cheese.
- Puff Pastry – I tested this recipe with store-bought puff pastry, which is my go-to for everything from cheese twists to palmiers. One of the first things I learned at pastry school is that even fancy restaurants often get a head start by using commercially-produced puff pastry; it’s a serious time-saver, and performs similarly to homemade. (If using frozen puff pastry rather than refrigerated, allow time to defrost the pastry according to the manufacturer’s directions.) That said, you can use homemade puff pastry if you have some extra time on your hands!
- 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. Do not use canned or frozen asparagus for this recipe; fresh is best, for both flavor and texture reasons. See my notes below.
- Egg – Brushing with beaten egg gives the puff pastry its golden brown color. For a darker shade of brown, separate the white from the yolk and brush with beaten yolk only. (You can save the white to make macarons!)
- Parmesan – Grated Parmesan adds a sharp, nutty note that contrasts nicely with the silky goat cheese. If desired you can exchange the Parmesan for another hard cheese like Grada Padano or Pecorino Romano.
- Herbs – I sprinkled my tart with leaves of fresh thyme, but you can substitute other fresh herbs (such as rosemary, basil, dill, tarragon, or parsley) either instead of or in addition to the thyme. I don’t recommend dried herbs; these lack the flavor and color of fresh.
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.
Choosing The Best Asparagus
Asparagus season peaks in the spring, so keep an eye out for fresh, locally-grown produce at your local greenmarket or farmstand. When choosing asparagus, reach 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. 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.
A Note on Leftovers
For most of my puff pastry recipes, I include instructions for 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.
Print
Asparagus Puff Pastry Tart
- Total Time40 minutes
- Yield1 9 x 12-inch tart 1x
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 tablespoons grated Parmesan cheese
Chili flakes, optional, to taste
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 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.) Arrange on prepared tray.
With a small stepped palette knife, spread the goat cheese mixture over the pastry, allowing a 1-inch border around the outer edge.
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, 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 grated Parmesan and chili flakes. Season with salt and pepper.
Bake in preheated oven for 25-30 minutes, or until pastry turns 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 2 days. Do not reheat.
Make-Ahead and Storage Suggestions
To make 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.
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!
