Easy Asparagus Tart

If there’s one asparagus recipe I find myself going back to every spring, it’s this easy and seriously delicious asparagus tart. It’s the kind of thing you can throw together with just a few ingredients, but it looks super impressive once it comes out of the oven. The puff pastry gets golden and crisp, the garlicky cheese layer melts into something dreamy, and those roasted asparagus spears on top are the perfect little hint that warmer weather is finally here. Top it with some balsamic glaze to add a sweet and tangy punch that pairs so well with the savory richness of the cheese and the earthy asparagus. It brings in just the right amount of acidity to cut through the creamy, cheesy layers and adds a little depth and complexity to the whole tart.

I love this asparagus tart because it checks all the boxes: it’s flavorful, it’s easy, and it works just as well for a brunch spread as it does for a light lunch or even a last-minute dinner with a side salad. The combo of garlic and herb cheese with tangy Dijon and nutty Swiss makes the tart savory and rich without being too heavy. And using store-bought puff pastry means most of the work is already done for you, which is always a win.

This tart also happens to be really customizable, so you can switch up the cheeses or add extras like prosciutto or caramelized onions depending on what you’re in the mood for. I’ll share a few of those ideas below in the FAQs, but let’s start with the basics.

Why you'll want to make this Asparagus Tart

• It’s easy. The puff pastry does most of the work. You just mix up a few ingredients for the topping, spread it on, lay the asparagus down, and bake.
• It tastes amazing. The garlic herb cheese and Dijon give it a punchy flavor, the Swiss melts beautifully, and roasted asparagus is always a win.
• It looks fancy without the effort. Seriously, this thing looks like it came from a café window.
• It’s great for entertaining or meal prepping. Serve it warm or at room temp, cut into big slices or bite-sized pieces.

Ingredients You’ll Need (and Why They Matter)

• Puff Pastry: The foundation of the tart. It gets crisp and buttery in the oven and makes this feel like way more effort than it actually is.
• Garlic and Herb Soft Cheese: Think Boursin or Alouette. This is the base layer that brings creamy, savory flavor.
• Dijon Mustard: A little goes a long way for tang and sharpness that balances the richness of the cheese.
• Swiss Cheese: Melts well and adds a slightly nutty flavor that plays really nicely with the asparagus.
• Salt and Pepper: Just enough to season everything and bring out the flavors.
• Fresh Asparagus: The star of the show. Choose thinner spears for the best texture, and trim the woody ends.

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How to Make This Asparagus Tart

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out your puff pastry onto a clean surface and use a rolling pin to roll it into a 10x13-inch rectangle.
3. Poke the puff pastry with a fork all over
4. Mix the garlic herb cheese, Dijon, swiss cheese, salt and pepper until smooth and spreadable, then spread it evenly on the puff pastry, leaving a 1-inch border around the edge.
5. Trim your asparagus so it fits neatly on top of the tart, then lay the spears in rows (or get creative with a design if you’re feeling fancy).
6. Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the asparagus is just tender.
7. Let it cool slightly before slicing and serving.

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FAQs

Can I use a different cheese instead of garlic and herb soft cheese?
Yes, absolutely. You can use plain cream cheese and mix in your own garlic and herbs, or swap in goat cheese, ricotta, or even mascarpone. Just make sure it’s something that spreads easily.

What other toppings can I add?
This asparagus tart is super flexible. Try adding thinly sliced prosciutto, sautéed mushrooms, caramelized onions, or even sun-dried tomatoes. You can also sprinkle a bit of grated Parmesan or Gruyère on top before baking for extra flavor.

Can I make this ahead of time?
You can prep the tart up to the point of baking, then keep it in the fridge for a few hours. When you’re ready, just pop it in the oven. Leftovers keep well in the fridge too and reheat nicely in a toaster oven.

What if I don’t have puff pastry?
You could try using crescent roll dough or even a pre-baked pie crust in a pinch, but puff pastry really gives this tart its light, flaky texture.

Can I use frozen asparagus?
Fresh asparagus is best for texture and flavor, but if you only have frozen, make sure to thaw and pat it dry really well so it doesn’t make the tart soggy.

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This asparagus tart is one of those recipes that looks and tastes way fancier than it actually is. It’s the perfect springtime dish to add to your lineup, whether you’re hosting brunch or just want a simple asparagus recipe that feels special. If you try it, let me know how it turns out — and what fun twists you add!

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Other recipes to try:

• Asparagus Quiche
• Buttermilk Cornbread Muffins