Asparagus Tart Recipe: How to Make Asparagus Puff Pastry Tart

• 1½ cups soft cheese, such as chèvre, farmer’s cheese, cream cheese, or ricotta
• 1 egg, separated
• 1 teaspoon Dijon mustard
• ¼ cup Parmesan cheese or Gruyère cheese, finely grated
• ½ cup fresh parsley, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 1 teaspoon fresh or dried thyme leaves
• 1 tablespoon fresh lemon zest
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour, for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator
• 1 bunch asparagus, trimmed and blanched
• 2 teaspoons extra-virgin olive oil

Note: Total time does not include 4 minutes of inactive time.

1. 1

   Preheat the oven to 400 degrees Fahrenheit.

2. 2

   In a medium mixing bowl, whisk the soft cheese, egg white, and mustard into a uniform mixture.

3. 3

   Stir in the Parmesan cheese, chopped parsley, mint, and thyme.

4. 4

   Season the cheese mixture with the lemon zest, salt, and pepper, and set it aside.

5. 5

   Lightly flour a clean work surface.

6. 6

   Transfer the puff pastry to the floured surface and use a rolling pin to gently roll out any creases in the puff pastry sheet.

7. 7

   Transfer the puff pastry to a baking sheet lined with parchment paper.

8. 8

   Spread the cheese mixture in an even layer onto the puff pastry, leaving a 1-inch border.

9. 9

   Toss the blanched asparagus with olive oil to coat.

10. 10

    Arrange the asparagus in an even layer across the top of the cheese filling, leaving a bit of space between the asparagus spears.

11. 11

    Fold the border over to seal the edges of the cheese filling.

12. 12

    In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash.

13. 13

    Brush the egg wash over any exposed edges of the puff pastry.

14. 14

    Bake the assembled tart until the pastry is puffed and golden brown, about 20–25 minutes.

15. 15

    Let the tart cool slightly, about 3–4 minutes, before slicing with a sharp knife. Serve warm.

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