Green Asparagus Tart Puff

Last spring, my neighbor dropped off an armful of asparagus from her garden, still damp with morning dew. I stood there wondering what to do with all those vibrant green spears before they lost their sweetness. That evening, I threw together this tart on a whim, and now it is become my go to when I want something that looks impressive but takes almost no effort.

I made this for a book club meeting once, and honestly, the conversation stopped completely when I set it on the table. Everyone reached for a slice at the same time. Something about that golden pastry with neatly arranged asparagus just makes people pause and appreciate food before diving in.

Ingredients

• 1 bunch green asparagus: The woody ends need to go, so snap them off where they naturally break. I have learned that thinner spears cook more evenly and look prettier arranged on the pastry.
• 2 spring onions: These add a mild bite that cuts through all the rich cheese. Slice them thin so they distribute evenly and do not overwhelm the delicate asparagus flavor.
• 100 g crème fraîche or sour cream: This creates that luxurious creamy base. I have used both interchangeably, but crème fraîche gives a slightly more refined tang.
• 75 g soft goat cheese or cream cheese: Goat cheese adds that wonderful tangy depth, but cream cheese works if you are feeding people who are nervous about stronger flavors.
• 50 g grated parmesan: Do not skip this. The salty nuttiness of parmesan really anchors all the other flavors and helps the cheese mixture set beautifully.
• 1 large egg: This binds everything together so the filling does not separate during baking.
• 1 sheet puff pastry: Keep it cold until you are ready to use it. Warm pastry gets stubborn and shrinky in the oven, which I learned the hard way.
• 1 tbsp olive oil: A light brush over the asparagus helps them roast evenly and keeps them from drying out in the oven.
• 1 tsp lemon zest: This little bright note lifts the whole dish. Use a microplane if you have one to get just the zest without any bitter pith.

Instructions

Get your oven ready:

Preheat to 200°C and line a baking sheet with parchment paper. The parchment is not optional unless you enjoy scraping baked on cheese off your bakeware.

Prep the pastry:

Unroll the puff pastry and score a border about 1.5 cm from the edges. Prick the center area with a fork, like you are aerating a lawn, so it does not puff up too much while baking.

Make the creamy filling:

Whisk together the crème fraîche, goat cheese, egg, parmesan, lemon zest, salt, and pepper until smooth. It should look like a thick, spreadable frosting.

Assemble the tart:

Spread the cheese mixture inside your scored border, then arrange the asparagus spears in neat rows. Tuck the spring onions in between, brush everything with olive oil, and add another pinch of salt and pepper.

Bake until golden:

Slide into the oven for 22 to 25 minutes. You are looking for deeply golden pastry and asparagus that is tender when pierced with a knife.

Rest and garnish:

Let it cool for about 5 minutes so the cheese sets slightly. Scatter fresh herbs on top if you have them, and serve with lemon wedges for squeezing over.

Pin it

This tart showed up at my sister is bridal shower because I needed something elegant that would not keep me chained to the stove. The bride herself took one bite and immediately asked for the recipe to add to her wedding binder. That is when I knew this was not just another recipe, it was a keeper.

Making It Your Own

I have swapped goat cheese for ricotta when serving kids who turn their noses up at anything tangy. The result is milder but still deeply satisfying. Sometimes I throw in fresh thyme or rosemary from the garden, which makes the kitchen smell incredible while it bakes.

Timing Is Everything

You can assemble the entire tart up to an hour before baking and keep it covered in the refrigerator. Actually, I think the cold pastry bakes up even flakier. Just do not brush the asparagus with oil until right before it goes into the oven, or they might get soggy sitting there.

Serving Suggestions

A simple green salad with a vinaigrette cuts through the richness beautifully. I have also served it alongside soup for a light dinner. The leftovers, if you somehow have any, are surprisingly good the next day at room temperature.

• Sprinkle toasted pine nuts over the top right after baking for extra crunch
• A drizzle of balsamic glaze just before serving makes it look restaurant worthy
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio

Pin it

There is something deeply satisfying about pulling a golden, bubbling tart from the oven and watching everyone is face light up. This recipe has saved me more times than I can count when I need to feed people well without losing my mind.

Recipe Q&A

→ How do I prevent puff pastry from becoming soggy?

Scoring the pastry border and pricking the inner area with a fork allows steam to escape, preventing sogginess. Also, pre-baking the crust briefly before adding toppings helps maintain a crisp base.

→ Can I substitute goat cheese with other types of cheese?

Yes, soft cheeses like ricotta or feta offer great alternatives, each contributing unique flavors while maintaining creamy texture.

→ What is the best way to trim asparagus for even cooking?

Snap or cut off the woody ends about 2-3cm from the base, choosing spears of similar thickness to ensure uniform tenderness when baked.

→ How do I achieve a golden, flaky crust?

Brushing the pastry edges lightly with olive oil before baking encourages browning and crispness without overpowering the flavors.

→ Can this tart be served at room temperature?

Yes, it is delicious both warm and at room temperature, allowing the flavors to meld and the texture to remain appealing throughout serving.