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Asparagus Tart is an easy brunch recipe for Easter

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.
Course Brunch
Cuisine American
Keyword asparagus tart, easy brunch recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 174kcal
Author Kat Jeter & Melinda Caldwell


  • 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


  • 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.


  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.


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