Asparagus Tart

This Asparagus Tart is a simple yet stunning dish that’s perfect for springtime entertaining or a light, satisfying meal.

Made with flaky puff pastry, creamy ricotta, fresh parsley, and Gruyère cheese, it’s topped with fresh asparagus and finished with bright lemon zest for a fresh, vibrant bite.

It’s the kind of recipe that feels elegant without requiring a lot of effort. You can throw it together in under 30 minutes, but it’s beautiful enough to serve at a brunch, baby shower, or summer gathering. The flavors are well balanced—rich and creamy, with a fresh, herbaceous lift and just the right amount of citrus.

Pair it with a simple green salad, a glass of white wine, or a bowl of soup for a lovely and fuss-free meal.

Ingredients

Puff pastry: use one sheet of store-bought puff pastry, thawed and kept cold
Asparagus: look for thinner stalks for the most tender texture
Ricotta: forms the creamy base of the tart filling
Gruyere cheese: adds a nutty, melty richness
Parsley: fresh and bright, pairs well with lemon and asparagus
Lemon zest: adds brightness to balance the cheese and pastry
Olive oil: helps the asparagus roast and adds flavor
Salt & pepper: enhances all the other ingredients
Egg: for brushing the pastry edges to give it a golden finish

Equipment

• Baking sheet
• Zester or microplane
• Small mixing bowl
• Knife and cutting board
• Pastry brush

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare puff pastry: Roll out the puff pastry slightly on a floured surface, then place it on the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife (don’t cut all the way through).
3. Make the ricotta filling: In a bowl, mix together ricotta, gruyere, olive oil, chopped parsley, lemon zest, salt, and black pepper. Spread the mixture evenly within the scored border of the puff pastry.
4. Add the asparagus: Trim the asparagus to fit inside the tart and arrange in a single layer on top. Drizzle with olive oil and season with salt and pepper.
5. Egg wash: Beat the egg and brush the outer edges of the puff pastry for a golden, glossy finish.
6. Bake: Bake the tart for 22–25 minutes, or until the pastry is golden brown and puffed, and the asparagus is tender.
7. Cool and serve: Let the tart cool slightly before slicing. Serve warm or at room temperature.

Tips for Making Asparagus Tart

• Use thin asparagus spears for the best texture. Thicker stalks can be woody and take longer to roast.
• Don’t skip scoring the border on the puff pastry. It helps create that raised edge and crisp crust.
• Grate your own cheese if you can — freshly shredded Gruyere melts better than pre-shredded varieties.
• For a pop of extra flavor, add a sprinkle of red pepper flakes or drizzle with hot honey after baking.

FAQ

Can I make asparagus tart ahead of time?
Yes! Bake the tart, let it cool completely, and refrigerate. Reheat in the oven at 350°F for 8–10 minutes to crisp the pastry before serving.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.

Can I freeze this tart?
While best fresh, the tart can be frozen after baking. Wrap tightly and freeze for up to 1 month. Reheat directly from frozen at 375°F for 15–20 minutes.

Substitutions

Puff pastry: substitute with crescent dough sheets for a softer crust, or use phyllo dough for a flakier result
Gruyere: try shredded mozzarella, fontina, or a mild white cheddar
Parsley: swap for basil, chives, or dill depending on what you have on hand

More Recipes You’ll Love

• Herbed Ricotta and Tomato Bruschetta
• Grilled Peach and Burrata Salad
• Whipped Ricotta Bruschetta Dip
• Air Fryer Zucchini Fries
• Honey Roasted Carrots with Goat Cheese

If you make this Asparagus Tart, I’d love to hear how it turned out! Leave a comment below and rate the recipe. If you share it on Instagram, be sure to tag me @thechowdown — I always love seeing your creations!