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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.