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This Asparagus Tart uses tender asparagus with a buttery, flakey crust with two types of cheese for a delicious appetizer that everyone will go crazy for!
Asparagus is one of my favorite vegetables. I love Roasted Asparagus, or when I am in a hurry I will make Air Fryer Asparagus. So roasting it on puff pastry with cheese? Definitely no brainer! It will an absolutely crowd pleaser.

This tart comes together in just minutes thanks to a little help from frozen puff pastry. It takes longer for the puff pastry to thaw then it does to make this asparagus tart. So it is great to make for a party, because it is so little work!
Tender thin asparagus works best for this, so it is great for Easter or even Mother’s Day when asparagus is thriving. You can use thicker asparagus, they are just harder to bite into with the tender crust.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Puff Pastry – one sheet from the store bought frozen variety
- Asparagus – about 1 pound is what you need, and the thinner the better
- Gruyere Cheese – this sharp cheese really stands out and brings great flavor to the tart
- Parmesan Cheese – a little freshly grated Parmesan on a baked tart is a must!
- Fresh Thyme – a little goes a long way, but gives it just that something extra!
- Olive Oil
- Salt & Pepper
How To Make An Asparagus Tart
- Start by letting your puff pastry thaw. If you are planning ahead, you can let it sit in the fridge overnight. But if you are like me and forget, you can let it sit on the counter for 45-60 minutes to thaw.
- Gently unfold the puff pastry and roll just a little bit to get rid of the seams.
- Sprinkle the Gruyere cheese evenly over the top of the puff pastry.
- Top with asparagus. You can arrange nicely, you can have it overlap, it really doesn’t matter one bit.
- Drizzle olive oil over the asparagus and season with salt and pepper.
- Bake for about 25 minutes until the puff pastry has puffed up and is golden and the asparagus is tender.
- Remove and top with Parmesan cheese and fresh thyme before slicing to serve.
Recipe Tips & Suggestions
- To trim your asparagus it is best to hold each end and bend until it breaks. This is the natural point you want to trip. The tops will be reserved for this tart, the stems you can use for a soup.
- This would be delicious with a Balsamic Glaze drizzled over the top when serving!
- Mix up the cheese if desired. You could spread Goat Cheese, Ricotta Cheese, Boursin or even just cream cheese over the puff pastry. Use Fontina or Mozzarella as well. So many options to make it what you like.
- Want to add protein? Prosciutto on top after it comes out of the oven would be the perfect salty addition to this.
- This isn’t something you want to make much ahead of time, as puff pastry is really best served immediately. I have made it a few hours before, left it on the baking tray and put back in the oven when ready to serve to get it warm again, and worked well.
Storage
This really is best served immediately. But if you have leftovers, store in an airtight container for about 2 days in the fridge. You can reheat in a 350º F oven or an air fryer to get it warm and help the puff pastry get a little crispiness and flakiness back.
More Tasty Appetizer Recipes
Asparagus Tart
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup Gruyere Cheese, shredded
- 1 pound thin asparagus, trimmed
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons Parmesan cheese, grated
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat oven to 400º F.
- Once puff pastry sheet is thawed, gently unfold and slightly roll to get rid of the seams. Place on a lined baking sheet.
- Sprinkle the Gruyere cheese evenly over the top of the puff pastry. Arrange the trimmed asparagus over the top. You can place it in orderly rows, you can place it diagonally, however you wish.
- Drizzle the olive oil over the asparagus and season with salt and pepper.
- Bake for 22-25 minutes until the asparagus is tender and roasted, and the puff pastry has puffed up and is golden brown.
- Remove from the oven and top with Parmesan cheese and fresh thyme before slicing to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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