This simple Asparagus Puff Pastry Tart is easy to put together using store-bought puff pastry and Boursin cheese! The whole tart comes together in just 30 minutes and is sure to please everyone!
Honestly, I don’t know why it took me this long to share this recipe with you all. It has been on my list of things to photograph for 2 years. Literally, since I began this blog. Forgive me for keeping this deliciousness from you all for so long. I am rectifying that now though and you can make up for lost time ASAP!
It is no secret that I am obsessed with asparagus. And where there is cheese involved, I am there for it! So when those two things merge on a bed of puff pastry, how can it not be a thing of beauty? I mean, come on!
This puff pastry asparagus tart is downright delicious! There is so much delicious flavour here, it should be illegal. But, shhh! Don’t tell anyone that it also the easiest tart you will make.
So thaw out that puff pastry and put it to work. Provided you have Boursin cheese in your fridge, you are good to go and can have this delicious puff pastry asparagus tart on the table in just half an hour!
Ingredients needed for Asparagus Puff Pastry Tart
To make one large puff pastry asparagus tart, you will need:
- Puff pastry sheet , thawed
- Shallot & Chive Boursin cheese (or similar)
- Asparagus
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Parmesan cheese, grated
- Egg
How to make Asparagus Puff Pastry Tart
Preheat oven to 400F and line a baking sheet with parchment paper.
Roll out the thawed puff pastry sheet to form a rectangle about 9×13 inches. Place the puff pastry sheet on the baking sheet and using a sharp knife, score the puff pastry to form a 1 inch border all the way around, careful not to cut all the way through the puff pastry. Using a fork, poke holes in the center portion of the puff pastry, but not on the borders.
Using an offset spatula or the back of a spoon, spread the Boursin cheese inside the border of the puff pastry.
Prepare the asparagus by trimming the woody ends- you can do this by snapping off the ends of the asparagus. Toss the asparagus with the olive oil, balsamic vinegar and salt and pepper.
Arrange the asparagus in the center of the puff pastry, alternating tips and ends. Top the asparagus with grated Parmesan cheese.
In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart.
Bake in the oven for 20-25 minutes, until the puff pastry is a nice golden brown. Slice and serve.
How to serve this Asparagus Puff Pastry Tart
The beauty of this asparagus tart is just how versatile it is. It works as an appetizer, served as lunch along with a green leaf salad, or even as breakfast, topped with poached eggs. Honestly, there isn’t a way I wouldn’t eat this yumminess!
You can also make smaller tarts to serve guests. Just slice up the puff pastry into 8 squares, create a smaller border on each one (about 1/2 an inch) and then top them as you would the larger tart. You will need to cut your asparagus spears in half if you are doing it this way so they fit on the squares. Easy peasy, yet super impressive to your dinner guests.
Variations for this tart
Don’ have Boursin cheese on hand or maybe its not your thing (probably the former cause I can’t imagine anyone doesn’t love this delightful cheese!)? You can substitute a mixture of goat cheese, cream cheese and herbs. And maybe sprinkle in some shredded gruyere cheese for added flavour too!
While I adore this asparagus tart as is, you can always add more veggies to the mix too! Cherry tomatoes and even carmelized onions are lovely toppings for this tart and can add even more flavour!
I used a Shallot & Chive Boursin flavour for my tart because I love how the flavours go with asparagus, but feel free to sub in another flavour too.
Storing and reheat
While this tart is at its best when it is fresh and served warm, you can definitely reheat it again for future nibbles.
To store leftover tart, once it is cooled, place it in a container and store it in the fridge. When you are ready to reheat it, place the tart on a baking sheet lined with parchment paper and heat in the oven until it is warmed through.
Hope you enjoy it!
-Cathy
You may also like:
Tomato and Egg Breakfast Tarts
Puff Pastry Apple Tarts
Asparagus and Pea Quiche
Prosciutto Wrapped Asparagus
Asparagus Puff Pastry Tart
Ingredients
- 1 sheet puff pastry thawed
- 1 package Boursin cheese Shallot & Chive (or similar)
- 1/2 lb asparagus ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- salt and pepper
- 1/4 cup Parmesan cheese grated
- 1 large egg
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet to form a rectangle about 9×13 inches. Place the puff pastry sheet on the baking sheet and using a sharp knife, score the puff pastry to form a 1 inch border all the way around, careful not to cut all the way through the puff pastry. Using a fork, poke holes in the center portions of the puff pastry, but not on the borders.
- Using an offset spatula or the back of a spoon, spread the Boursin cheese inside the border of the puff pastry.
- Prepare the asparagus by trimming the woody ends- you can do this by snapping off the ends of the asparagus. Toss the asparagus with the olive oil, balsamic vinegar and salt and pepper.
- Arrange the asparagus in the center of the puff pastry, alternating tips and ends. Top the asparagus with grated Parmesan cheese.
- In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash on the border of the puff pastry tart.
- Bake in the oven for 20-25 minutes, until the puff pastry is a nice golden brown. Slice and serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
