Print

Asparagus Tart with Cream Cheese and Herbs Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This elegant Asparagus Tart combines a flaky puff pastry crust with a luscious spreadable cream cheese filling infused with fresh herbs, lemon zest, and Dijon mustard. Topped with tender asparagus spears and melted Gruyere cheese, this savory tart is perfect for brunch, lunch, or a light dinner. The tart bakes to golden perfection, offering a delightful contrast of creamy, cheesy layers and crisp, buttery pastry accented by bright, fresh flavors.

Ingredients

Scale

Pastry and Egg Wash

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • 1–2 tablespoons water (for egg wash)

Cream Cheese Filling

  • 8 oz spreadable cream cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest (about one medium lemon)
  • 1 tablespoon fresh chives, chopped fine
  • 1 1/2 tablespoons fresh French tarragon, chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Toppings

  • 2 1/2 oz Gruyere cheese, grated
  • 1 bunch asparagus (pencil-sized)
  • 1 teaspoon olive oil (for tossing asparagus)

Instructions

  1. Thaw Puff Pastry: Thaw the puff pastry overnight or according to package directions so it is pliable and easy to roll out.
  2. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the tart.
  3. Roll Out Pastry: On a piece of parchment paper, roll the puff pastry to about 1/4 inch thickness forming an approximately 11 x 13 inch or 12 x 12 inch square. Transfer the parchment with the pastry onto a baking pan and prick the dough lightly with a fork to prevent bubbles.
  4. Prepare Crust (Choose one): Option 1 (Faster crust): Score the pastry 1 inch from edges halfway through to create a border. Brush entire surface with egg wash. Bake at 400°F for 18 minutes until puffed and golden. Cool before adding filling. Option 2 (Flakier crust): Trim 1-inch strips from each side and set aside. Bake main pastry for 15 minutes until puffed and lightly browned. Cool, then brush edges with egg wash and attach trimmed strips around edges using egg wash as glue. Brush top for golden color.
  5. Make Filling and Spread: In a bowl, combine cream cheese, Dijon mustard, lemon zest, chopped chives, tarragon, sea salt, and black pepper. Mix until smooth and spread evenly over the cooled pastry crust using a metal spatula.
  6. Add Cheese and Arrange Asparagus: Sprinkle grated Gruyere cheese evenly over the cream cheese layer. Trim asparagus spears to fit the tart, toss lightly with olive oil, and arrange decoratively on top of the cheese.
  7. Bake Tart: Place tart on the middle rack and bake for 15-20 minutes until asparagus is tender and cheese is melted and bubbly.
  8. Cool and Serve: Let the tart cool for about 20 minutes to allow the filling to set. Optionally garnish with chive blossoms, fresh tarragon, or extra lemon zest before slicing and serving.

Notes

  • Use small to medium asparagus spears for best texture; larger stalks can be sliced lengthwise.
  • To make egg wash, whisk one egg yolk with 1-2 tablespoons water and brush on pastry before baking for a golden crust.
  • Garnishes like chive blossoms, fresh tarragon, or additional lemon zest add aromatic finish and vibrant presentation.

Keywords: asparagus tart, puff pastry tart, cream cheese tart, herb tart, Gruyere cheese tart, savory tart, brunch recipe, vegetarian tart

Find it online: https://busyrecipe.com/asparagus-tart-with-cream-cheese-and-herbs-recipe/