Easy Asparagus Tart

Make the most of asparagus season with this Easy Asparagus Tart. A light and fresh spring lunch that is perfect for feeding a crowd. Crispy puff pastry layered with garlic and herb cream cheese, parmesan and perfectly roasted asparagus. It's cheesy, it's crispy, it is fresh - it really has everything! A delicious meat free meal with plenty of flavour.

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We love a fuss-free lunch, and it doesn't get much easier than this. Store bought puff pastry, some cheese and asparagus and you have yourself and light meal that you will want to eat over and over again.

Which is good, because it stores in the fridge for a couple of days too.

If you are looking for some other asparagus recipes, why not try our delicious Asparagus Salad, quick Air Fryer Asparagus, warming Asparagus Soup or our easy Feta and Asparagus Frittata?

Why You Will Love It

Ingredients and Substitutions

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

• Puff pastry - We used ready rolled, store-bought puff pastry and we aren't ashamed to admit it. Whilst we try to make everything from scratch as much as possible, store bought pastry is one of our favourite time savers. We have made it ourselves before, and whilst it is satisfying, you really can't taste the difference. Buy an all butter one, rather than one made with shortening as it makes it nice and flakey and golden once cooked.
• Asparagus - Follow all our tips below on how to pick and keep asparagus fresh, so that this recipe is the best it can possibly be. Make sure that all the asparagus is of even thickness, so that they are all cooked through at the same time.
• Olive oil - This seasons the asparagus (along with salt and pepper) and helps to make it nice and crispy. Try to use the best quality you can (extra-virgin), as you will be able to taste the difference.
• Cream cheese - Again, use the best quality that you can. We always use Philadelphia as it's nice and thick and creamy, and cooks well. Cheap cream cheese can tend to go a bit gritty once it is cooked. We also use a full fat cream cheese. For flavour and ease, we use a garlic and herb cream cheese, but you could buy plain and add crushed garlic and fresh herbs yourself.
• Parmesan - You can never have too much cheese, right? Whilst you can skip this step, we add a sprinkling of parmesan on top of the cream cheese. It adds lots of flavour, and some crunch too. Be mindful that if you use parmesan it won't be vegetarian.
• Egg - This is whisked to make an egg wash for the edges. It gives the tart the beautiful golden crust.

More ingredient substitutions and variations can be found in the recipe card.

How to Make Asparagus Tart - Step by Step

Prep: Remove the pastry from the fridge 10 minutes before using. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

1. Step 1: Mix the asparagus and the olive oil together with some sea salt and black pepper and set aside.

2. Step 2: Unroll the puff pastry and put it on to a rectangle baking sheet lined with parchment paper. Use a sharp knife to score a 1-inch border around the pastry (this will make a nice crust) and then use a fork to prick the pastry inside the boarder (this prevents the base from puffing up when it is baking).

3. Step 3: Spread the cream cheese on the pastry (don't go over the boarder).

4. Step 4: Sprinkle the parmesan cheese on top.

5. Step 5: Arrange the asparagus on top of the cheese.

6. Step 6: Brush the edge with the whisked egg.

7. Step 7: Put it into the oven for 25 minutes, until the pastry has puffed up and is golden brown and the asparagus is cooked through.

Puff Pastry Tart

We love puff pastry, as it has so many uses. We also keep a roll of store bought puff pastry in the fridge to use for pizza pinwheels, Cheese and Onion Pasties, Easy Sausage Rolls, Cranberry and Brie Bites, or Chocolate and Banana Pinwheels.

One of our favourite ways to use it is to make an easy puff pastry tart for a light lunch. We usually make our Tomato Puff Pastry Tart, but now we are in asparagus season and asparagus is abundant, cheap and full of flavour, we love using it to make a puff pastry tart.

How to Adapt It

Whilst the asparagus is the star of this puff pastry tart, you can add some extra vegetable for a bit of a nutrition boost. The key is to not weigh the pastry down too much, so don't go crazy with toppings.

But you could add a few slices of cherry tomatoes, or shiitake mushrooms. Some frozen peas work well too, and will give it even more of a green boost. Make sure they are quick cooking vegetables and not a root vegetable like carrot.

If you want to add lots of extra flavour, then you could either mix a tablespoon of pesto into the cream cheese, or add teaspoons of pesto on top of the asparagus before it goes into the oven - but I don't think that would look as presentable.

Why not try our Homemade Mixed Herb Pesto? Another option is a little Dijon mustard mixed into the cream cheese. You could add some lemon zest on top, or some herbs like dill, tarragon, mint or chives.

What to Serve it With

If we are keeping this as a light lunch, then we tend to keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket.

You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette.

However, if we want it as a more filling meal, or we are serving it up to guests, then we add some sides to it. Here are some of our favourite side dishes that go perfectly with this easy asparagus tart:

Storage

Once cooled, slice the tart up and then the leftovers can be kept in an airtight container in the fridge for up to 3 days. This makes them perfect for easy brunches or lunches, packed lunches or even taking on a picnic.

If you want to store it in the freezer, then the slices can be stacked with some baking paper between them and then put in a freezer bag. They will keep in the freezer for up to 2 months.

To reheat the asparagus tart slices, make sure they are fully defrosted and then put them on a baking tray and cover with foil so they don't burn. Put them in a preheated oven at 180°C/350°F/Gas 4 for about 10-15 minutes, or until heated through.

Make sure the tart slices are piping hot throughout before serving. We don't recommend reheating them in the microwave, as they will go soggy.

Frequently Asked Questions

Recipe

Easy Asparagus Tart

By: Dannii Martin

Make the most of asparagus season with this Easy Asparagus Tart. Crispy puff pastry layered with garlic cream cheese, parmesan and roasted asparagus.

5 from 6 votes

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Course: Lunch

Cuisine: British

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 6 servings

Calories: 427kcal

Allergens:

Dairy

Eggs

Ingredients

• ▢ 375 g (13.25 oz) of Puff pastry - left out of the fridge for 10 minutes before unrolling
• ▢ 300 g (10.5 oz) of Asparagus spears - trimmed
• ▢ 1 tablespoon  of Olive oil
• ▢ 1 pinch  of Sea salt and ground black pepper
• ▢ 150 g (0.66 cups) of Garlic and herb cream cheese
• ▢ 40 g (0.5 cups) of Parmesan
• ▢ 1 Egg

For ingredient swaps, see our Ingredients and Substitutions section

Instructions

• Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
• Unroll 375 g of Puff pastry and put it onto a baking tray lined with baking paper. Score a 1 inch edge round the pastry to make a boarder (this will make a nice crust) and then use a fork to prick the pastry inside the boarder (this prevents the base from puffing up when it is baking).
• Mix 300 g of Asparagus spears and 1 tbsp of Olive oil together with some 1 pinch of Sea salt and ground black pepper and set aside.
• Spread 150 g of Garlic and herb cream cheese on the pastry (don't go over the boarder) and the sprinkle 40 g of Parmesan on top.
• Arrange the asparagus on top of the cheese and then brush the edge with the 1 Egg (whisked).
• Put it in the oven for 25 minutes, until the pastry has puffed up and browned and the asparagus is cooked through.

Recipe Video

Recipe Tips

• Make sure that you leave the ready rolled puff pastry out of the fridge for 10 minutes before unrolling, as this will prevent cracks. Don't leave it out any longer before you start working with it though, as it will become warm, soft and too stretchy.
• If your puff pastry comes already rolled on some baking paper, then you can transfer it as it is on to the baking tray. Otherwise you will need to lay some baking paper on a baking tray and then put the puff pastry on top of that.
• If you are using a frozen puff pastry, then make sure it has completely thawed overnight in the fridge before you start using it.
• Make sure that all the asparagus is an even size, so that it cooks at the same rate. We like to use thin asparagus, rather than chunky ones, as they get nice and crispy by the time the pastry is golden. Otherwise the pastry might burn by the time the asparagus is perfectly cooked.
• Every oven is different and some cook quicker or slower than others. Keep and eye on your tart in the oven, and take it out sooner if it is starting to burn, or leave it in a little longer if it isn't golden yet.
• To stop the pastry going soggy, make sure that the oven it hot and to the correct temperature before it goes it. Make sure the cheese mixture isn't too sloppy too - that can happen if you use a cheap cream cheese.
• Add some extra flavour by mixing some pesto or a little Dijon mustard into the cream cheese before spreading it on the pastry.

Nutritional Information

Serving: 1portion | Calories: 427kcal | Carbohydrates: 29g | Protein: 11g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 390mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 3mg

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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.