This asparagus puff pastry tart is ideal as a party appetizer, but it can also be served as an entree or light main course for lunch. One of my savory puff pastry recipes that's made with white cheddar cheese, marinated asparagus before baking to perfection!
This is a great recipe to serve in the springtime when asparagus is fresh.
Asparagus and Cheese Puff Pastry Tart is a pretty fancy looking recipe, but it's also very easy to put together and bake.
If you've never worked with puff pastry, you're in for a real surprise on how easy it is to create delicious recipes.
Where is Puff Pastry in the Grocery Store?
Puff pastry is sold in the freezer section of your grocery store. You need to let the sheets come to room temperature in order to work with them, but be careful they don't get too warm.
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Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- 1 sheet frozen puff pastry thawed
- Grated white cheddar cheese
- Asparagus
- 1 red bell pepper
- Salt and pepper
- Italian salad dressing
Directions
Step 1: How to Cut Asparagus
- Take the end of one stalk of asparagus and hold it between your thumb and forefinger. Now gently bend it until it breaks.
- The asparagus will break just where the woody part ends and the fresh edible part begins.
- Then place the broken one down on a cutting board and use it as a guide to cutting the rest of the bunch.
- Add the asparagus to a bowl and toss with the Italian salad dressing, salt and pepper; set aside while you prepare the sheet of puff pastry dough.
Step 2: How to Defrost Puff Pastry Dough
- Remove the puff pastry from the freezer and place it in the refrigerator the night before you want to prepare this recipe.
- Puff pastry sheets are perfectly okay to thaw at room temperature. Take the sheet of puff pastry out of the box and set it on top of a cutting board or a parchment baking sheet on the counter.
- Allow it to come to become pliable enough that you can unfold and roll it out. This could take 30 to 90 minutes.
- Once it's pliable enough to unfold easily, place it on a floured surface and using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.
Step 3: How to Bake Puff Pastry
- Make a slight indent around the entire square of puff pastry about 1" away from the edge using a sharp knife. This will form the crust after the pastry has baked.
- Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.
- Place the baking tray in a pre-heated 400°F oven for about 10 to 12 minutes or just until you see the sheet begin to puff up and start to brown. Remember, the tart is going to bake again with the cheese, asparagus and red pepper slices.
How to arrange the asparagus on top of the puff pastry
- While the puff pastry is pre-baking, grate the cheese using a box grater or plank grater. Slice the red pepper as seen in the photo below. I thought it was fun to do it in the shape of a clover.
- Once the puff pastry is slightly browned, remove from the oven. Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.
- Arrange the asparagus in a pretty design on top of the cheese and place the red pepper slices on top of the asparagus. Brush the top of the red peppers with a little of the salad dressing.
- Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.
Serving Tips
- Let cool slightly, then slice and serve.
- This asparagus tart goes nicely with a tossed green salad or even a pasta salad. It's perfect for a light lunch with friends or even to serve for a brunch with scrambled eggs and bacon.
Before You Begin!
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Ready for more Puff Pastry Recipes?
- Puff Pastry Hearts filled with homemade chocolate mousse make an easy dessert for company or your family.
- Apple Caramel Puff Pastry Braid - oh my word, this recipe is amazing. It makes an incredible presentation as well.
- If baking a homemade apple pie makes you break out in hives, try this easy Puff Pastry Apple Tart Recipe. Don't forget to drizzle caramel sauce on top right before serving.
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Asparagus and Cheese Puff Pastry Tart
Equipment
Ingredients
- 1 sheet frozen puff pastry thawed
- 2 cups grated white cheddar cheese
- Asparagus
- 1 red bell pepper
- Salt and pepper
- Italian salad dressing
Instructions
- Preheat your oven to 400 degrees.
- Unfold the defrosted puff pastry and place on a floured surface.
- Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.
- Using a sharp knife, make a slight indent around the entire square of puff pastry about 1" away from the edge. This will form the crust after the pastry has baked. Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.
- Bake for about 10 - 12 minutes; watching it closely. You do not want the dough to get too brown as you will be baking it again with the cheese and asparagus.
- Trim away the woody parts of the asparagus and toss with the Italian salad dressing, salt and pepper; set aside.
- Grate the cheese.
- Slice the red peppers making sure you get the pretty ring shapes as seen in the finished photo.
- Once the puff pastry is slightly browned, remove from the oven.
- Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.
- Arrange the asparagus in a pretty design on top of the cheese and place the red pepper slices on top of the asparagus.
- Brush the top of the red peppers with a little of the salad dressing.
- Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.
Notes
- The asparagus I purchased were not in season and were quite thick.
- I trimmed them down, cutting off the woody stems before tossing them with the Italian salad dressing.
- Then I pre-cooked them in a hot 425 degree oven for about 10 to 12 minutes until they were just fork tender.
- Then I proceeded with the recipe as directed above.
- If you're able to get asparagus that are thin and in season, you can skip the step of pre-baking them. You want the asparagus to be soft and tender after the entire tart is baked. I achieved that by pre-baking them.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
buildingourhive says
This looks amazing! Would make a great appetizer. Thanks for linking up with Funtastic Friday!
Donna Powell says
Looks delicious and so does the apple tart version. Thanks for sharing at #HomeMattersParty
Amanda Komoski says
Yum! I'm always looking for ways to spice up my asparagus! Thanks for joining us for this weeks the Creative K Kids' Tasty Tuesday linky party.
Carole says
Hi Lois, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Pies & Tarts
You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Emily @ Two Purple Couches says
This is such a pretty tart! It sounds like it would be a fantastic brunch dish, too! Thanks for sharing with Merry Monday; I hope you'll link up with us again this coming week 🙂
Carlee says
That looks so good! I was thinking of doing something along this line for my Easter brunch. Now it moved up the list, I can't wait to try it!
Natasha In Oz says
G’day from Oz! Many thanks for linking up to the Say G’Day Saturday link up and sharing this great recipe. I love that idea about having a creative home night for your church friends. I might suggest that to my priest too!
I’ve just pinned your post, shared it on Google+ and I will also be featuring it at this week’s party.
Hope you can pop by and say g’day again this weekend.
Best wishes,
Natasha in Oz
HeiLin (Heidy McCallum) says
What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don't forget the requirements of being featured .We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!
Heidy L. McCallum of The McCallum's Shamrock Patch
Ronda Eagle says
This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on http://www.KitchenDreaming.com! We hope to see you again next week.
Laurie Alves says
Absolutely LOVE this recipe!!! I would love to share it on Food is Love Recipes.com
http://foodisloverecipes.com/submit-your-recipe.html
April's Homemaking says
Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up last week. I hope you join us again this week. 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-3.html
Neighbor Chick says
Very pretty. Your dish probably put everyone in a springtime mood...asparagus! Yum. Have a lovely day.
Cheryl Dewees says
This looks so good! A perfect simple dinner for the nights I work late.
I hopped over from the Worthwhile Wednesdays link up.
~Cheryl
http://snaps-of-ginger.blogspot.com/
mickeydownunder says
G'day! Looks like it would be fun to eat Lois! YUM!
Cheers! Joanne
http://whatsonthelist.net
Sugar Cookies to Peterbilts says
Such a beautiful presentation!
April's Homemaking says
Yum, this looks wonderful!! I have pinned this to my recipe board to give a try! I would love to have you share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html
Joanne DiPalo says
I love the combination of the Gruyere and the asparagus, this looks beautiful and I know it is absolutely delicious. So EASY, love it! Thank you for sharing.
fromcalculustocupcakes says
This beautiful and sounds delicious!
Tracy Iseminger says
You know I loved this recipe so much I had to try my own version of it too! So simple and delish. I steamed my asparagus for a few minutes first instead of putting in oven first and that worked well too.
Cranberry Morning says
I cannot wait for the asparagus to pop up in my garden! Looks delicious.
Sarah Bates says
This is gorgeous, Lois! I'd love a piece right now!