Asparagus Tart (Easy, Buttery, Perfect for Brunch)

** Golden asparagus tart made with puff pastry, creamy filling, and roasted asparagus spears, sliced and ready to serve.

This asparagus tart is flaky, buttery, and surprisingly simple. You use store-bought puff pastry, spread on a quick creamy layer, then bake it until golden with tender asparagus on top. It’s perfect for brunch, spring dinners, or an appetizer that looks fancy but feels totally doable.

Introduction

When you want something that screams special, but you don’t want a complicated recipe, this asparagus tart is your best friend. Puff pastry does most of the work, and the oven handles the rest.

The standout trick is scoring a border in the pastry so the edges puff up into a crisp frame while the middle stays creamy. This asparagus tart is a fan-favorite because it’s gorgeous, cozy, and honestly kind of addictive.

Why You’ll Love This Asparagus Tart

• Better than bakery. Flaky pastry plus a creamy savory topping at home.
• Easy for beginners. Puff pastry makes it almost foolproof.
• Perfect for brunch. Looks fancy next to fruit and coffee.
• Great for gatherings. Slice into squares for an appetizer platter.
• Minimal prep. Quick mix, quick bake, big payoff.

Ingredients for the Best Asparagus Tart

Tart Base

• Puff pastry (1 sheet, thawed) – Gives you flaky layers with almost no work.
• Tip: Keep it cold so it puffs well.
• Egg (1, beaten) – For egg wash so the edges bake up glossy and golden.
• Sub: Heavy cream brushed on top also works.

Creamy Layer

• Cream cheese (4 oz, softened) – Makes the base creamy and tangy.
• Sub: Mascarpone or more ricotta.
• Ricotta (1/2 cup) – Lightens the filling so it’s fluffy, not heavy.
• Grated parmesan (1/3 cup) – Adds salty, savory flavor.
• Note: Freshly grated melts better than pre-shredded.
• Garlic (1 clove, finely grated) – Just enough to make it savory.
• Lemon zest (1 tsp) – Brightens the whole tart.
• Kosher salt and black pepper – Season to taste.

Topping

• Asparagus (1 bunch, trimmed) – Tender and sweet after roasting.
• Sub: Thin green beans or sliced zucchini.
• Olive oil (1 tbsp) – Helps asparagus roast instead of dry out.

How to Make Asparagus Tart

• 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• 2. Unfold puff pastry on the baking sheet. Score a 1-inch border around the edge with a knife, do not cut all the way through. Prick the center lightly with a fork.
• 3. Mix cream cheese, ricotta, parmesan, garlic, lemon zest, salt, and pepper until smooth.
• 4. Spread the cheese mixture inside the scored border. Keep the border clean so it puffs up.
• 5. Toss asparagus with olive oil and a pinch of salt, then arrange on top in a neat row.
• 6. Brush the border with egg wash. Bake for 18–22 minutes, until the edges are deep golden and the center looks set.
• 7. Finish with extra lemon zest and black pepper. Let it cool 5–10 minutes so it slices cleanly.

Tips for Perfect Asparagus Tart

• Keep puff pastry cold. Cold dough puffs higher and stays flakier.
• Score the border. This is what gives you that bakery-style crust.
• Trim asparagus evenly. Similar lengths cook more evenly.
• Don’t overload the center. Too much filling can make the middle soggy.
• Cool briefly before slicing. The filling sets and cuts cleaner.

Variations & Substitutions

• Tomato twist: Add halved cherry tomatoes in the last 10 minutes of baking.
• Extra herbs: Stir chopped chives or basil into the filling.
• No ricotta: Use all cream cheese, or swap in cottage cheese, blend it smooth.
• Gluten-free: Use a gluten-free puff pastry if you can find one.
• Dinner version: Serve with a big salad and roasted potatoes for a cozy meal.

Make-Ahead & Freezing

• Make-ahead: Mix the filling up to 2 days ahead and keep it covered in the fridge.
• Fridge: Store baked tart up to 3 days.
• Reheat: Warm in the oven at 350°F for 8–10 minutes to re-crisp the pastry.
• Freezing: Freeze baked slices up to 2 months. Reheat from frozen at 350°F until hot and crisp.

Serving Suggestions & Pairings

• Serve with mixed greens and a lemony vinaigrette.
• Add fresh fruit for a brunch spread.
• Pair with tomato soup for a cozy lunch.
• Slice small squares for an appetizer platter.

Reader Review: “This asparagus tart looked like it came from a café. The puff pastry border trick worked perfectly, and the lemon zest made it taste so fresh.”

Asparagus Tart Recipe Card

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 6 servings
Category: Brunch, Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 4 oz cream cheese, softened
• 1/2 cup ricotta
• 1/3 cup grated parmesan
• 1 clove garlic, finely grated
• 1 tsp lemon zest, plus more for serving
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Kosher salt and black pepper

Instructions

• 1. Preheat oven to 400°F and line a baking sheet with parchment.
• 2. Place puff pastry on the sheet. Score a 1-inch border and prick the center lightly.
• 3. Mix cream cheese, ricotta, parmesan, garlic, lemon zest, salt, and pepper.
• 4. Spread filling inside the border. Toss asparagus with olive oil and arrange on top.
• 5. Brush border with egg wash and bake 18–22 minutes until golden. Cool 5–10 minutes, slice, and serve.

If you bake this asparagus tart, leave a rating and a comment. Would you add herbs, tomatoes, or keep it simple and classic?

Asparagus Tart (Easy, Buttery, Perfect for Brunch)

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• Author: Donald Anderson
• Total Time: 30 minutes
• Yield: 1 tart (6 servings) 1x
• Diet: Vegetarian

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Description

This flaky asparagus tart layers creamy cheese and tender asparagus on crisp puff pastry—an easy, springy dish that’s perfect for brunch or a light dinner.

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Ingredients

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• 1 sheet puff pastry, thawed (from a 17.3-ounce box)
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 large egg, beaten (for egg wash)

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Instructions

1. Heat oven to 400°F. Line a baking sheet with parchment.
2. Place puff pastry on the baking sheet. Score a 1-inch border (don’t cut through). Prick inside the border with a fork.
3. In a bowl, mix cream cheese, mozzarella, Parmesan, lemon zest, lemon juice, 1/4 teaspoon salt, and pepper.
4. Spread cheese mixture inside the scored border.
5. Toss asparagus with olive oil and remaining 1/4 teaspoon salt. Arrange on top.
6. Brush the border with beaten egg.
7. Bake 18–22 minutes until puffed and deep golden. Rest 5 minutes, then slice and serve.

Notes

• Cheese swaps: Use goat cheese instead of cream cheese for a tangier tart.
• Add-ons: Top with cherry tomatoes or sprinkle with red pepper flakes.
• Make-ahead: Assemble up to 4 hours ahead and refrigerate; bake right before serving.
• Tools: Baking sheet, parchment paper, pastry brush.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Brunch / Appetizer
• Method: Baked
• Cuisine: American