Asparagus Goat Cheese Tart
This easy Asparagus Tart tastes as good as it looks! It is an easy brunch recipe made with puff pastry, fresh asparagus, tomatoes, and cheese.
This quick and easy asparagus tart is one of the BEST brunch recipes. In just a few simple steps you transform a prepared puff pastry into an amazing slice and serve tart topped with fresh asparagus, tomatoes, Gruyere and goat cheese.
Perfectly cooked puff pastry topped with two of my favorite ingredients, asparagus and goat cheese. It’s light, crisp, and the perfect addition to any spring brunch. It also makes a great light lunch when you’re craving something fresh and bright.
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What Ingredients Do I Need?
- Puff Pastry
- Gruyere cheese
- Goat Cheese
- Asparagus Spears
- Cherry tomatoes
- Egg white
What can I use Instead of Goat Cheese?
If you don’t like goat cheese you can substitute a feta cheese, Parmesan cheese, Fontina cheese, or just add more Gruyere.
How to Prepare the Puff Pastry
- Roll out the Puff Pastry. Place a thawed puff pastry sheet on a piece of parchment paper and roll it into a 10” x 16” rectangle. Make sure to add a little flour to your rolling pin so the dough doesn’t stick.
- Score the Pastry. Use a knife to lightly score the dough about 1 inch from the edge, drawing a rectangle shape into the dough (don’t go all the way through!). See photo above for reference.
- Prick the inside of the drawn rectangle with a fork. This will make the edges puff up and leave the center lower.
- Brush edges with egg white. In a small bowl whisk the eggs white and then use a basting brush to brush the egg white over the outer edges of the dough.
- Bake. Move the parchment paper with the tart dough on it to a baking sheet and put it in the oven to bake for 12 minutes. When it has finished baking set aside. We used Pepperidge Farms pastry sheets. Your bake time may vary with other brands or from scratch recipes.
What is the Difference Between Puff Pastry and Phyllo Dough?
It’s easy to confuse the two but puff pastry and phyllo dough are very different things and while both are delicious, for this recipe you’re going to want to make sure you purchase (or make!) puff pastry dough.
Puff pastry is made by layering dough with butter and rolling it together until you can’t see the folds of dough anymore. When it bakes it puffs up and all of that butter gives it a rich, buttery taste and a beautiful golden brown color.
Phyllo dough is super thin sheets of dough that are almost transparent. The sheets of dough are basted with butter and layered on top of one another before they are baked. This gives you a very light, super crisp, almost papery crust.
Assembly and Baking:
- While the pastry bakes wash and trim about 15 asparagus spears (or however many you will need to cover the puff pastry). I suggest using the thinnest asparagus spears you can find so it will cook quickly in the oven.
- Par-cook your asparagus by either boiling them for 1-2 minutes or steaming them. I wrap my asparagus spears in a damp paper towel and put them in the microwave for 2-3 minutes. Once they are done run them under cold water to stop the cooking process and then dry thoroughly with a paper towel.
- Sprinkle the Gruyere cheese and goat cheese over the tart (leaving the outer edges bare).
- Lay the asparagus spears and sliced cherry tomatoes on the cheese in a single layer.
- Place the tart back in the oven for another 15-20 minutes or until the crust is golden brown and the cheese is melted.
- Serve immediately.
Can You Reheat Cooked Puff Pastry?
Baked puff pastry tarts like this one are best if they are eaten on the same day they are made. The toppings have moisture in them and they will begin to soften the crust as it sits.
If you do have leftovers of your asparagus tart and you want to reheat them the next day you can reheat them in a 200-250 degrees F oven. Place them on a sheet pan and bake for approximately 10 minutes or until warmed through. This should help re-crisp the tart before serving.
Looking for More Easy Brunch Recipes?
- Lemon Cream Cheese Danish
- Peach Cream Cheese Danish
- Spinach Puff Pastries
- Homemade Crepes with Nutella
- Easy Chocolate Croissant Recipe
- Mini Lemon Poppy Seed Donuts
- Blackberry Muffins with Lemon Crumb
- Everything Bagel Make Ahead Breakfast Casserole
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Asparagus Tart with Goat Cheese and Tomatoes
Ingredients
- 1 sheet Puff Pastry
- 4 ounces Gruyere cheese
- 3 ounces Goat Cheese , crumbled
- 15 Asparagus Spears, approximately (see note 2)
- 1 cup Cherry tomatoes, sliced into thin, flat, slices
- 1 egg white
Instructions
- Preheat oven to 400°F
- Place a thawed puff pastry sheet on a piece of parchment paper and roll it into a 10” x 16” rectangle.
- Use a knife to lightly score the dough about 1 inch from the edge, drawing a rectangle shape into the dough (don’t go all the way through!). See photo above for reference.
- Prick the inside of the drawn rectangle with a fork. This will make the edges puff up and leave the center lower.
- In a small bowl whisk the eggs white and then use a basting brush to brush the egg white over the outer edges of the dough.
- Move the parchment paper with the tart dough on it to a baking sheet and put it in the oven to bake for 12 minutes. When it has finished baking set aside. See note #1 below.
- While the pastry bakes wash and trim about 15 asparagus spears (or however many you will need to cover the puff pastry). See note #2 below.
- Par-cook your asparagus by either boiling them for 1-2 minutes or steaming them. I wrap my asparagus spears in a damp paper towel and put them in the microwave for 2-3 minutes. Once they are done run them under cold water to stop the cooking process and then dry thoroughly with a paper towel.
- Sprinkle the Gruyere cheese and goat cheese over the tart (leaving the outer edges bare).
- Lay the asparagus spears and sliced cherry tomatoes on the cheese.
- Place the tart back in the oven for another 15-20 minutes or until the crust is golden brown and the cheese is melted.
- Serve immediately.
Notes
- We used Pepperidge Farms pastry sheets. Your bake time may vary with other brands or from scratch recipes.
- I suggest using the thinnest asparagus spears you can find so it will cook quickly in the oven.
Nutrition
This was originally published on 3/2/15. It was republished on 3/9/20 with updated recipe and photos.
I love asparagus but i dont have any idea how to prepare asparagus. Glad I found this. Love the idea. Keep posting!
herweightlossdiary.blogspot.com
That looks so delicious! I am dropping by from the Show Me Saturday Link up. Thank you so much for sharing this. I pinned it for my readers too!
This looks fantastic!
Looks delish!
Thinking this would make a wonderful Easter brunch dish!
Thanks for sharing.
Have a great week,
Suzanne
Oh yum. So simple, yet oh so tasty!!!
hanks for linking to Marvelous Monday on Smart Party Planning.
Delicious! Thanks for sharing. Have a wonderful week.
Beautiful tart! I used to make a similar recipe, but never added the eggs – what a great idea!!! And perfect for spring/Easter! Love it, thanks for sharing!!
I love this tart! I started making my own home-made goat cheese when I discovered Wegmans sold goat milk! It’s easy and I don’t need to have a goat in the yard! Pinned and stumbled!
That is awesome! Now I want to make goat cheese!!
Oh this makes my mouth water. Looks amazing!!! Thank you for sharing.
What an awesome dish! Featuring you tomorrow at Work It Wednesday, hope to see you back!