June 4, 2021

Easy Spring Asparagus Tart

Easy Spring Asparagus Tart

I started growing asparagus at our Hilltop Garden in Ely three years ago and this year is the first time we have been able to harvest enough to make anything. This beautiful easy asparagus tart was eaten alongside a steak and a big green salad but feel free to cut it into smaller squares and serve it as a happy hour bite too.

Asparagus Tart

Easy Spring Asparagus Tart

This beautiful and easy asparagus tart can be served alongside steak and a big green salad or cut into smaller squares and served as a happy hour or brunch bite.


  • 1 sheet frozen puff pastry
  • 2 tbsp Dijon Mustard
  • (2 c) Gruyere cheese, shredded
  • 1 1/2 lbs medium or thick asparagus
  • ¼ c shredded Parmesan cheese
  • Salt and pepper


  1. Preheat oven to 400 degrees F.
  2. Roll the puff pastry, on a sheet of parchment paper into a 16-by-10-inch rectangle. (If you have less asparagus than the recipe calls for you can use an 8x10 or 8 x 8 square and cut back on the cheese and mustard a bit) 
  3. Move the parchment around as you are rolling the dough out to help you get leverage and an even thickness. Trim uneven edges so you get a pretty square or rectangle. Place parchment sheet and pastry on a baking sheet. With a fork, lightly dock pastry dough in a line 1 inch in from the edges to mark a rectangle. Pierce dough inside the markings at 1/2-inch intervals.
  4. Brush the bottom of the dough with Dijon Mustard
  5. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.
  6. Season with salt and pepper. Top with Parmesan cheese.
  7. Bake until golden, about 20 minutes.


Check out all my vegetable recipes here.

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