A simple asparagus tart made in just a few minutes with frozen puff pastry, crème fraîche and asparagus. A shower of lemon zest and a brush of maple syrup give this easy tart a beautiful, distinctive flavor.
I think recipes like this simple asparagus tart are so important to have in your back pocket. “Easy” and “elegant” don’t always go hand in hand, but this tart does it all. It’s the perfect thing to round out a spring holiday table, and works well at any time of day. (Mother’s Day brunch? Check. Easter dinner appetizer? Check. Birthday lunch? Check and check.)
It’s also great to know you can whip something like this up when you bring home that first bunch of asparagus from the farmers market and want to cook it ASAP to take advantage of that amazing fresh-picked flavor!
P.S. Did you know you can make your own homemade crème fraîche?
Check out my post, here, for all the details.
simple ingredients add up to something delicious in this recipe
Although this asparagus tart is simple, each ingredient is carefully chosen and the result really is lovely. I recommend using the freshest asparagus you can find, and a good quality frozen puff pastry.
- Frozen puff pastry is amazing and never fails to impress me. It always bakes up puffy, crisp, and delicious, with zero effort!
- The ‘schmear’ of crème fraîche (or whatever creamy base you choose) gives every mouthful a luxe feel.
- Lemon zest gives the tart a fresh citrus flavor and a light brushing of maple syrup lends a very faint bit of sweetness that is not overpowering, but complements the other flavors.
do you cook with frozen puff pastry?
It’s one of my favorite kitchen secrets, I use it often for sweet and savory recipes alike. When you have puff pastry in your freezer, your never very far away from something delicious and impressive.
- Easy Puff Pastry Apple Strudel
- Mushroom and Boursin Puff Pastry Tart
- Raspberry Almond Puff Pastry Danish
- Sheet Pan Quiche
- Summer Squash Tart
- Maple and Mascarpone Fall Fruit Tart
serving suggestions for this asparagus tart
- cut it into small squares to serve as an appetizer. It can be eaten hot, cold, or at room temperature.
- Slice the tart into 2- 4 larger pieces to serve as a light meal with a salad or soup.
- For an elegant brunch you can top each piece with a spring salad.
what else can you use besides asparagus?
Lots of other veggies would work, but it helps if they’re quick cooking like asparagus. This tart is very adaptable so think about using other veggies as they come into season.
- broccoli
- thinly sliced onions
- zucchini or summer squash
- mushrooms, sautéed first
- par cooked carrots, parsnips, or beets
- sliced tomatoes
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Simple Asparagus Puff Pastry Tart
Equipment
- Sheet pan
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 ounce tub of creme fraiche (substitute mascarpone cheese, or Boursin cheese)
- zest of 1 lemon
- 1/2 lb thin asparagus, trimmed to about 6 inches long
- maple syrup, for brushing (a few tablespoons)
- sea salt
- a handful of fresh herbs like thyme for a garnish, if desired.
Instructions
- preheat oven to 400F.
- Unfold the puff pastry on a piece of parchment paper and gently roll the dough out to roughly a 9×13 rectangle. that's just a little bit bigger than the original size, and don't stress about being exact.
- Transfer the dough, still on the paper, to a baking sheet. Run a blunt knife around the edge of the rectangle, about an inch in from the edge, to form a frame. Don't cut all the way through the dough, just score it. This will create a nice border for your tart once it bakes.
- Spread a layer of creme fraiche over the top, inside your border. You won't need the whole container. Grate the lemon zest over it.
- Arrange the asparagus over top of the tart. Brush the asparagus and edges of the tart lightly with maple syrup. Bake for 15-18 minutes, or until puffed and golden. Top with thyme or other fresh herb, if desired.
Notes
Nutrition
more asparagus recipes for spring and beyond
The first time I did follow the recipe except for the maple syrup. Left that off. Loved it. 2nd time I used Béarnaise sauce as the base and again left off the syrup. Heaven!
This is the perfect choice for an appetizer or a meal ! My family loves it. It’s become a #1 favorite for all my family! Thank you for all the extra veggie ideas from today!
You know this same puff pastry tart idea can be changed up in so many ways, I sometimes add ham to make it a light meal.
This looks incredible and I’m going to try it tonight!!
Could you use goat cheese?
Yes, absolutely!
Any suggestions for added veggies or nuts?
Lots of other veggies would work, but it helps if they’re quick cooking like asparagus. Otherwise you can cut them thinly, or par cook them first.
broccoli
thinly sliced onions
zucchini
mushrooms, sautéed first
par cooked carrots, parsnips, or beets
sliced tomatoes
As for nuts, I didn’t think about that as an add on, but I think walnuts would work.
Sue, I have made this twice and the dough under the asparagus is raw, is this correct? Tasted raw when eating as well. Did you find this happened as well?
Jill Jankowski
The bottom doesn’t get as cooked, for sure, but it shouldn’t be raw. Make sure your oven is hot enough. You can cook it a little longer, if you like, and you might try to put your pan in the lower third of your oven. A non insulated baking sheet will conduct the heat better, too, to get the bottom crisper.
Thank you so much Sue, for sharing this. I don’t understand the previous commenter’s tone, I appreciate everything you do here, it’s my favorite blog.
Asparagus is not in in my pantry. In fact there is no fresh food left. We need recipes using cans or food from the freezer. This recipe will be fine after the vaccine is available and we can again do some real shopping.
If you search ‘tuna’ or ‘beans’ on my blog you’ll come up with some good options Kathleen.
looks delish.. Is puff pastry the same as frozen pie crust?
No, puff pastry bakes up much ‘puffier’ and flakier. Every supermarket carries it, and it should be in the same general section as frozen pie crusts.