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Updated 4/5/2023

After trying this asparagus cheese tart, I wondered why I never tried to make this any sooner. The puff pastry is buttery and flaky, the cheese is creamy and slightly nutty, and the asparagus is perfectly cooked. It is simple to assemble and bakes quickly. Although easy to make, it makes for an impressive dish for entertaining. I think it would make a great addition to a brunch party along with glasses of French 75. Your guests will think you put in more effort than you actually did. But don’t worry! Your secret will be safe with me.

If there is one thing few people can resist, it is cheese. It’s wonderful as-is, but there is something about warm, melted cheese that keeps you coming back for more. The creamy cheese base of this tart is complimented with some simple seasonings, and paired with asparagus is a tasty combination. The asparagus won’t be overcooked. They will still have slight crispness to them so it will add a nice contrast of texture.

The Ingredients

• Puff Pastry- premade and frozen
• Asparagus- fresh, thin asparagus works best
• Olive oil- to coat the asparagus
• Cream Cheese- whipped because it’s easier to mix and spread
• Gruyere Cheese- hard Swiss cheese that melts really well
• Egg- this works as a binder for the cheese mixture
• Seasonings- fresh thyme, garlic powder, nutmeg, lemon zest, salt and pepper

The base of this tart is a puff pastry. They sell packages of frozen puff pastry sheets in most grocery stores. They come in packs of two. You can double this recipe and make 2 tarts or save the the 2nd pastry for another use. Before prepping the recipe, make sure you thaw the frozen puff pastry according to package directions. This will ensure that the pastry bakes to be nice and flaky.

Making the Tart

Preheat the oven to 425 degrees F. You will need to pre-bake the puff pastry on a large baking sheet. While in the oven you will make the cheese mixture. Start with some regular cream cheese. I prefer to use the whipped version because it has a great texture and is easier to work with. To it you’ll add a few seasonings and fresh thyme. Freshly grated lemon zest will give it a pop of freshness. Shredded gruyere and nutmeg add a hint of nuttiness. When the puff pastry is done pre-baking, make sure to keep the oven on.

Asparagus goes well with dairy products so it is the perfect addition to this tart. I usually go for thicker stalks of asparagus, but thin ones work best for this recipe. The bottoms of the stems can be a bit tough and unpleasant to eat (even when cooked) so you’ll want to trim those off. I often cut them where the stem naturally wants to snap, but it is safe to cut right where the stalks turn from white to green. Layer the asparagus spears on top of the cheese mixture in the prebaked pastry in a single layer. A sprinkle of freshly cracked black pepper and a final bake is all that is left.

When you pull the tart from the over, you want to let it cool for a bit. It is best served slightly warm or at room temperature.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipes.

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Asparagus Cheese Tart

A flaky puff pastry layered with herbed cheese and fresh asparagus spears

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer

Keywords: appetizer, asparagus, cheese tart, tart

Servings: 6

Ingredients

• 1 sheet frozen puff pastry thawed
• 3/4 lb thin asparagus fresh
• 8 oz cream cheese whipped
• 1/2 cup gruyere cheese shredded
• 1 large egg beaten
• 1 tbsp fresh thyme chopped
• 1/2 tsp garlic powder
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• zest of 1 lemon
• 2 tbsp extra virgin olive oil
• freshly cracked black pepper
• all-purpose flour to dust work surface

Instructions

• Preheat oven to 425 degrees F.
• Lightly flour your clean work surface. Unfold the thawed puff pastry sheet and using a rolling pin gently roll out to 11×14 inches.
• Line a baking sheet with parchment paper and transfer pastry to baking sheet.
• Use a knife to score 1 inch around the perimeter (avoid cutting all the way through) of the pastry. Use fork to prick the inner rectangle all over. Brush border with some of the beaten egg (reserve remaining egg for cheese mixture).
• Bake pastry for 10 minutes.
• While the pastry bakes, trim approximately 1 inch off asparagus ends. Transfer to a bowl and toss with olive oil until evenly coated and set aside.
• In medium bowl, combine cream cheese, Gruyere cheese, thyme, salt, garlic powder, nutmeg, lemon zest and remaining beaten egg.
• Remove puff pastry from oven. Use a rubber spatula to evenly spread cheese mixture inside the border. Arrange asparagus vertically on top and sprinkle with freshly cracked black pepper to taste.
• Bake for 15-20 minutes.
• Let cool for 10-15 minutes before serving.

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