Green Asparagus Tart Puff (Printable version)

Crisp tart with tender asparagus, creamy cheese, and flaky puff pastry. Ideal for spring meals.

# Ingredient list:

→ Vegetables

01 - 1 bunch green asparagus, woody ends trimmed
02 - 2 spring onions, thinly sliced

→ Dairy

03 - 3.5 oz crème fraîche or sour cream
04 - 2.5 oz soft goat cheese or cream cheese
05 - 1.75 oz grated parmesan cheese
06 - 1 large egg

→ Pantry

07 - 1 sheet ready-rolled puff pastry, thawed if frozen
08 - 1 tbsp olive oil
09 - 1 tsp lemon zest
10 - Salt and pepper to taste

→ Garnish

11 - Fresh herbs such as chives, parsley, or dill
12 - Lemon wedges

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll puff pastry onto prepared baking sheet. Score a 1/2 inch border around edges without cutting through. Prick pastry inside border with fork.
03 - In a bowl, mix crème fraîche, goat cheese, egg, parmesan, lemon zest, salt, and pepper until smooth.
04 - Spread cheese mixture evenly over pastry, keeping within scored border.
05 - Arrange asparagus spears and spring onions on top. Brush asparagus lightly with olive oil and season with additional salt and pepper.
06 - Bake in center of oven for 22-25 minutes until pastry is golden and crisp and asparagus is tender.
07 - Remove from oven, let cool 5 minutes, then garnish with fresh herbs and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The flaky puff pastry paired with tender asparagus creates this perfect contrast of textures that makes every bite interesting
  • It comes together in under 45 minutes but looks like you spent all afternoon in the kitchen
  • You can serve it warm for dinner or at room temperature for a picnic, making it ridiculously versatile
02 -
  • Score the pastry border gently but do not cut all the way through, or the filling will leak onto the baking sheet and burn
  • Room temperature puff pastry is a nightmare to work with, so keep it chilled until the moment you need it
  • The asparagus will continue cooking slightly after it comes out of the oven, so do not worry if they look slightly underdone when you pull the tart out
03 -
  • If your asparagus spears are thick, peel the bottom third with a vegetable peeler to make them more tender
  • Grate your own parmesan instead of buying pre grated for better melting and flavor

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