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.

Sliced Asparagus Tart with goat cheese and tomatoes

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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Asparagus Tart is an easy brunch recipe that can be served for Easter

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.

Asparagus Tart crust

How to Prepare the Puff Pastry

  1. 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.
  2. 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.
  3. Prick the inside of the drawn rectangle with a fork. This will make the edges puff up and leave the center lower.
  4. 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.
  5. 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.

Asparagus Tart in a sheet pan

Assembly and Baking:

  1. 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.
  2. 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.
  3. Sprinkle the Gruyere cheese and goat cheese over the tart (leaving the outer edges bare). 
  4. Lay the asparagus spears and sliced cherry tomatoes on the cheese in a single layer.
  5. Place the tart back in the oven for another 15-20 minutes or until the crust is golden brown and the cheese is melted.
  6. Serve immediately.
Asparagus Tart topped with cheese

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.

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Servings: 12
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Asparagus Tart with Goat Cheese and Tomatoes

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.

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

  1. We used Pepperidge Farms pastry sheets. Your bake time may vary with other brands or from scratch recipes.
  2. I suggest using the thinnest asparagus spears you can find so it will cook quickly in the oven.

Nutrition

Serving: 1slice, Calories: 174kcal, Carbohydrates: 10g, Protein: 6g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 114mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 233IU, Vitamin C: 3mg, Calcium: 109mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Brunch
Cuisine: American
Keyword: asparagus tart, easy brunch recipe

This was originally published on 3/2/15. It was republished on 3/9/20 with updated recipe and photos.