Asparagus and Cheese Puff Pastry Tart is perfect appetizer or light lunch to serve to family and friends. Let me show you how easy it is to work with frozen puff pastry sheets.
This recipe has been updated since it first appeared in 2017 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!
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Asparagus and Cheese Puff Pastry Tart is a pretty fancy looking recipe, but it’s also delicious. I mean, puff pastry and cheese combined make for an amazing recipe.
If you’ve never worked with puff pastry, you’re in for a real surprise on how easy it is to create delicious recipes. I shared a few recipes here on the blog that use puff pastry. My favorite dessert recipe is the Apple Cream Cheese Braid.
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.
For this recipe, try to slice the peppers to look like clovers, which is perfect for March and St. Patrick’s Day. Or if you’re not a fan of red peppers, you can leave them off.
Make sure you print out the recipe below and save it for later!
- 1 sheet frozen puff pastry thawed
- 2 cups grated white cheddar cheese
- 1 red bell pepper
- Salt and pepper
- Italian salad dressing
How should you cut asparagus
I like to 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 I 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.
How to defrost puff pastry dough
Ideally you can remove the puff pastry from the freezer and place it in the refrigerator the night before you want to prepare this recipe. However, life happens and most of the time I forget.
But that’s really okay because 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.
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 degree 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
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.
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.
Tips for Making Asparagus and Cheese Puff Pastry Tart
The asparagus I purchased were not in season and were quite thick. Therefore, I trimmed them down, cutting off the woody stems.
Then I pre-cooked them in a hot 425 degree oven for about 10 to 12 minutes until they were just fork tender.
After the asparagus were fork-tender, I was able to add them to the top of the puff pastry that was already pre-cooked and had the cheese on top.
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.
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 354mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 10g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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