This Asparagus Tart with puff pastry is an effortless seasonal favorite!

Flaky, golden perfection meets fresh Spring flavor in this irresistible Asparagus and Gruyère Tart. Buttery puff pastry layers with tender asparagus, nutty Gruyère, and a sprinkle of Parmesan make a dish that’s as elegant as it is easy to prepare. Perfect for brunch, lunch, or a light dinner. This tart is our new go-to!

Ingredients Needed

You only need 5 ingredients (plus a little salt & pepper) for this quick recipe.

Puff Pastry - Store-bought makes this recipe quick and easy!
Asparagus - try to choose spears that are about the same size so they bake evenly
Gruyère - a delicious, nutty cheese that makes this tart special (see below for substitution ideas)
Parmesan Cheese - It's always best to shred your own
Olive Oil, Salt, and Pepper - for added flavor
Flour - for rolling out the puff pastry

How to Make a Puff Pastry Asparagus Tart

This tart comes together in 2 steps: parbaking the pastry and then adding the other ingredients for the final bake.

STEP ONE:

Preheat the oven to 400℉. Line a baking sheet with parchment paper (or aluminum foil).
Shred the Gruyère and Parmesan cheese and set aside.
Prep the asparagus by trimming the woody stems, and if desired, peel 1 inch off the bottoms. Peeling the ends will produce more evenly baked asparagus.
Lightly coat the asparagus with 1 teaspoon of olive oil.

On a floured surface, roll out the puff pastry sheet into a rectangle that is 14" x 10". Trim the edges if needed. This is a rustic tart, though, so don't worry too much about it.
Place the rolled-out puff pastry on the baking sheet.
With a sharp knife, lightly score the puff pastry dough 1 inch in from the edges to make a rectangle. This creates an outline for the other ingredients.
Using a fork, pierce the dough inside the rectangle at ½-inch intervals. This is also called "docking" the dough, and it will prevent the pastry from puffing up too much during baking.

Bake 12-14 minutes, until the puff pastry is light golden brown.
Remove from the oven.

STEP TWO:

Spread the shredded Gruyère over the parbaked pastry.

Parbaked puff pastry on a gold baking sheet

Arrange the asparagus spears on top, alternating ends and tips.
Brush the edges of the crust with the remaining 2 teaspoons of olive oil.
Sprinkle with salt, pepper, and Parmesan cheese.

Return the tart to the oven and bake for an additional 10-12 minutes. The crust should be golden brown, and the asparagus should be easily pierced with a knife.
Remove from the oven and let the tart rest for about 5 minutes before slicing.
Cut into 6 equal pieces for a side or light main dish, or into 12 smaller pieces for an appetizer.

black background and asparagus tart on a cutting board

How to Store Leftovers

Any leftovers can be stored, sealed, in the refrigerator for up to 3 days.
Gently reheat in the oven (microwaving is not recommended).

Tips for the best Asparagus Tart

Make sure the puff pastry is very cold when you roll it out. If it warms up, just put the rolled-out pastry back in the refrigerator for 10 minutes before baking.
There is no need to precook the asparagus. Choose asparagus that is medium thickness. It's helpful to select spears that are of similar thickness so that they bake evenly in the oven.
For the best flavor, shred your own cheese. Pre-shredded cheese often has an anti-caking agent on it.

Variations to Try

For added protein: add pieces of torn prosciutto, ham, or chicken on top of the Gruyère.
Add fresh herbs to the tart after baking, such as chopped chives, thyme, or parsley.
Drizzle the tart with balsamic glaze after baking.
Substitutes for the Gruyère cheese: Comté, Beaufort, Appenzeller, Jarlsberg, or Swiss.

More Vegetable Side Dishes to Try

Did you make this Asparagus Tart recipe? We would love to hear from you in our comments below. Please feel free to comment on this or any other recipe on our blog. Your feedback helps us to develop more recipes for you to enjoy!

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Asparagus Tart

Flaky, golden puff pastry tart with asparagus and creamy Gruyère cheese is an irresistible and effortless side dish. Perfect for brunch, Mother's Day, and showers.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Brunch, Side Dish, vegetables

Cuisine: American, French

Servings: small pieces or 6 large pieces

Calories: 248kcal

Author: Cyndy Ufkes

Equipment

1 baking sheet

Ingredients

Flour, for rolling puff pastry
1 sheet Puff Pastry, frozen, thawed in refrigerator
2 cups Gruyère Cheese, shredded
1 pound Asparagus, with 1" trimmed from the bottom
1 Tablespoon Olive Oil, divided
½ cup Parmesan Cheese, shredded
Salt and Pepper, to taste

Instructions

Preheat oven to 400℉ degrees. Line a baking sheet with parchment paper or aluminum foil.
Clean and trim the asparagus. If desired, peel about 1" off the bottom of each stalk for a more tender asparagus. Coat the asparagus in 1 teaspoon of the olive oil. Shred the cheeses and set aside.
On a floured surface, roll the puff pastry into a 14" x 10" rectangle. Trim the edges if needed.
Place pastry on a prepared baking sheet.
With a sharp knife, lightly score the pastry dough 1-inch in from edges to make a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals.
Bake until just golden, about 12-14 minutes, and remove from the oven.
Spread the shredded Gruyère over the parbaked pastry, and arrange the asparagus spears on top, alternating ends and tips.
Brush the edges with the remaining olive oil, season with salt and pepper, and top with shredded Parmesan.
Bake until spears are just knife tender, and pastry is golden brown, about 10-12 minutes.
Remove from the oven and let rest for about 5 minutes before slicing.
Cut into 6 equal pieces for a side dish, or 12 pieces for an appetizer.

Notes

Nutrition facts are based on 12 slices as an appetizer
Other types of cheeses to use in place of Gruyère: Comté, Beaufort, Appenzeller, Jarlsberg, or Swiss

Nutrition