This puff pastry asparagus goat cheese tart is crispy, cheesy, and full of spring flavors. Whether you're looking for a quick brunch dish or an elegant appetizer, this cheesy asparagus tart is the perfect combination of flakiness and creamy goodness.
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Asparagus is a versatile vegetable that pairs beautifully with goat cheese, puff pastry, and eggs, creating a savory and satisfying dish. The crispy golden crust of the asparagus tart with puff pastry provides the perfect contrast to the creamy goat cheese filling. With just a few simple ingredients, this tart is effortless to prepare yet impressive to serve for lunch or brunch. It's a fantastic way to enjoy fresh asparagus during the spring season and beyond!
Check out also this Creamy Asparagus Risotto and this Cheese Cappelletti with creamy Asparagus sauce.
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🍳 Substitutions
- Cheese options: Swap goat cheese for cream cheese, feta, or mascarpone.
- Puff pastry alternative: Use phyllo dough for a crispier texture or a homemade tart crust.
- Vegetables: Replace asparagus with zucchini, cherry tomatoes, or caramelized onions.
- Dairy-free: Use dairy-free cheese alternatives for a lactose-free version.
- Gluten-free: Opt for a gluten-free puff pastry to accommodate dietary needs.
🥣 Variations
- Prosciutto & Asparagus Tart: Add thin slices of prosciutto for a salty, savory bite.
- Herbed Goat Cheese Tart: Mix in fresh herbs like thyme, basil, or chives for added freshness.
- Spicy Asparagus Tart: Sprinkle red pepper flakes or drizzle with hot honey for a kick.
- Caramelized Onion & Asparagus Tart: Spread a layer of caramelized onions under the cheese for a sweet-savory balance.
- Mushroom & Asparagus Tart: Add sautéed mushrooms for an umami-rich version.
🍽 Serving Suggestions
This asparagus tart with puff pastry is best served warm or at room temperature. Pair it with a light salad for brunch, serve it alongside grilled meats for dinner, or enjoy it as an elegant appetizer with a glass of white wine or Prosecco.
❄️ Storage & Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the baked tart for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving, as it can make the pastry soggy.
💭 Recipe FAQs
Yes! You can prepare the asparagus tart up to a day in advance and store it in the fridge before baking. Alternatively, bake it ahead and reheat before serving.
Fresh asparagus is best, but you can use frozen asparagus. Thaw and pat dry before using to avoid excess moisture.
A crisp Sauvignon Blanc, Pinot Grigio, or sparkling Prosecco pairs beautifully with the creamy goat cheese and fresh asparagus flavors.
⭐ Top tip
For an extra crispy and flaky puff pastry, chill the assembled tart in the fridge for 10-15 minutes before baking. This helps the pastry hold its shape and puff up beautifully in the oven!
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry slightly and transfer it to the tart pan. Prick the center with a fork.
- In a bowl, mix heavy cream, Parmesan, lemon zest, egg, and season with salt, and black pepper. Pour this mixture evenly over the center of the puff pastry.
- Add dollops or pieces of goat cheese throughout the tart.
- Coat the asparagus lightly with olive oil, then lay them in a decorative pattern over the cheese mixture.
- Place in the oven and bake for 20-25 minutes, or until the pastry is golden and crisp.
- Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the baked tart for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving, as it can make the pastry soggy.
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Teri Burrows says
Does the olive oil get brushed over the puff pastry before adding the filling? It’s in the ingredients, but not in the directions
Thank u
Terilyn
Jessica Montanelli says
Hi Teri, Thank you for your comment, I now fixed the text. I used the olive oil to thinly coat the asparagus before placing them on top on the tart, but it's totally optional. 🙂
Diana Butler says
Thank you so much for this most delicious recipe! I used Trader Joe's puff pastry which is smaller than other brands. So I stretched it by hand and rolled it out as thinly as possible on parchment paper. Using a small sharp knife, I scored the puff pastry about 1/2 inch from the edge of the pastry without cutting through the dough. I kept the filling within, as much as possible. The edges rose and created a puffy, crispy crust. Your ingredient list was perfect, except for the EVOO. I didn't see a way to use it in your recipe, so I omitted it.
Jessica Montanelli says
Hi Diana, Thank you so much for your comment! I'm so glad you liked it! 🙂
Heidi says
I don’t have a tart pan. When picking another vessel to bake, is it best to use a metal or ceramic/pottery pan? Thank you.
Jessica Montanelli says
Hi Heidi, I often use either metal or ceramic for puff pastry quiches and they both work well! So choose whichever you prefer or whichever is the better size. 🙂
Aurora says
This was so perfect for a Spring celebration lunch. I couldn't find the tiny asparagus and used regular ones but it still turned out perfect!
Jessica Montanelli says
I'm glad you enjoyed it! 🙂