Green Asparagus Puff Pastry Tart (Printable)
Crisp puff pastry topped with tender green asparagus, crème fraîche, Gruyère cheese, and fresh herbs—a sophisticated spring dish.
# What You'll Need:
→ Vegetables
01 - 1 pound green asparagus, woody ends trimmed
02 - 1 medium shallot, finely chopped
→ Dairy
03 - 1/2 cup crème fraîche or sour cream
04 - 1/2 cup grated Gruyère or Parmesan cheese
05 - 1 large egg, lightly beaten
→ Pastry
06 - 1 sheet ready-rolled puff pastry, thawed if frozen
→ Seasonings and Herbs
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh lemon zest
09 - Salt and freshly ground black pepper to taste
10 - 2 tablespoons fresh chives or parsley, finely chopped
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry onto prepared sheet and score a 1/2-inch border around the edge, being careful not to cut completely through.
02 - In a small mixing bowl, combine crème fraîche, beaten egg, grated cheese, lemon zest, salt, and pepper. Mix until smooth and well incorporated.
03 - Spread cheese mixture evenly within the scored border of pastry. Toss asparagus and shallot with olive oil, salt, and pepper. Arrange asparagus spears on top of cheese mixture in alternating directions. Distribute shallot pieces over the top.
04 - Bake for 25 to 30 minutes until pastry is golden and crisp and asparagus is tender.
05 - Remove from oven and let cool slightly. Sprinkle with fresh herbs. Slice and serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast between the shatteringly crisp pastry and the tender asparagus creates a texture paradise that will make you close your eyes with each bite.
- Its incredibly forgiving for beginners, yet looks so professional your guests will think youve been secretly training at a French patisserie.
02 -
- Never skip scoring the border, as I once did in a rush, or youll end up with a flat disappointment instead of a dramatically puffed edge that frames your asparagus beautifully.
- Patting the asparagus dry after washing prevents excess moisture that can make your pastry soggy, a lesson I learned after serving one sadly soft-bottomed tart too many.
03 -
- If your asparagus spears are particularly thick, consider blanching them for 1-2 minutes before arranging on the tart to ensure they cook perfectly by the time your pastry is golden.
- Brush the border with a bit of the beaten egg before baking for an even more gloriously burnished crust that will draw admiring glances before the first bite is even taken.