Warm, cheesy, tangy, flaky…downright dreamy. This asparagus tart recipe is perfect for your spring and Easter gatherings and is irresistible served warm and super tasty at room temperature.
I promise the only regret you’ll have with this recipe is wanting to eat it all! It’s so simple it’s almost a sin to even call this a recipe. You can change up any aspect of the recipe, change the cheeses, use a different veg – it’s all up to you!
The balsamic glaze I added at the end really helped to finish the dish, just add right before serving if you decide to serve this tart at room temperature!
Serve up this Asparagus Tart with an arugula salad, Lamb Lollipops and Lemon Loaf for dessert! Get your Easter table ready here!
Easy Asparagus Tart Recipe
Yield: 6-8 servings | Time: ~35 minutes
Pastry dough, thawed.
1/4 c grated Gruyere cheese
1/4 c whole milk ricotta cheese
1/2 tbsp lemon zest (optional!)
salt, pepper to taste (salt might depend on the cheese you choose)
optional: balsamic glaze to finish
Preheat the oven to 400°
Roll thawed pastry dough onto parchment lined baking sheet
Score pastry dough in a rectangle to make the area that will be the “crust,” about 1/2 inch from the edges. Poke the base with a fork generously to prevent the puff pastry from, well, puffing up too much. Bake dough for 12 minutes.
Meanwhile, trim and blanch your asparagus. Drain well.
While pastry and asparagus are cooling, combine cheeses, lemon zest if using, salt and pepper. Mix well. Gently spread cheese mixture evenly on tart, leaving crust without cheese.
Top with blanched asparagus. Bake for 12 minutes or until crust is golden-brown and cheese is melty delicious.
Let cool for a few minutes and cut into slices. You’ll need a very sharp knife or a very sharp serated knife to cut the pastry without the crust falling apart.
Note: Frozen pastry dough typically comes with two sheets of dough. This recipe can easily be doubled to utilize both sheets of puff pastry. make sure to separate them from each other if you are going to thaw both sheets of pastry dough.