This impressive tart is as easy as it is cheesy (and delicious!)
One of my favorite ways to hang out with friends is at our wine and cheese nights. Instead of going out, one of us will host an intimate gathering, allowing us to all catch up with each other over good wine and good food. Though the wine is a constant, the “cheese” part of these nights has evolved to include pretty much any food or dish that feels elevated and easy to eat over conversation. Looking to switch things up (and impress my friends), I recently decided to make a new recipe: an asparagus tart. It was an instant hit. I knew then that it was definitely something I’d be making again and definitely something I’d be writing a recipe for.
Sure, it was delicious and gorgeous, but it also earned a lot of points in my book because of how easy it is. The root of its simplicity is this: I use a pre-packaged sheet of puff pastry for the tart dough, which makes this recipe immensely simple. All you have to do is roll out the dough onto a baking sheet lined with parchment paper, add the asparagus along with a few other ingredients (ahem, two kinds of cheese, for example), and voilà! After just 20 to 25 minutes in the oven, this tart will be ready to be served in all its golden puff-pastry glory. That is, after you garnish with fresh lemon zest for an extra touch of sophistication.
So whether you plan on hosting your own wine and cheese night with friends or are looking for a fresh new appetizer or snack idea, this delectable, cheesy asparagus tart is sure to please.
The best way to trim asparagus stalks
This recipe notes that the asparagus, before adding it to your tart, should be trimmed of tough ends. Sometimes, these ends are even described as “woody.” There is nothing truly wood-like about the bottom part of asparagus, but its toughness does bring to mind a twig-like quality. Regardless, it’s not really something that’s desirable to eat. So when it comes to trimming asparagus, how do you know where the good, tender parts start and where the hard, woody parts end?
Well, there’s a trick to it. And no knife is required! The asparagus actually lets you know exactly where it should be trimmed. Pretty considerate, isn’t it? If you hold an asparagus stalk in your hand and gently apply pressure as if to bend the end part of the stalk, the vegetable should snap right where you need it to.
This is a method I often use when I’m working with small quantities of asparagus. If ever you’re working with a large amount of asparagus, though, and are pressed for time, you may be better off slicing the ends off of several pieces at once with a knife, rather than working with one piece at a time. But for me (and this recipe), the snap method is usually effective enough, not to mention a little bit fun.
How do I store leftovers?
I’ll say this: any time I’ve served this asparagus tart, there have never been leftovers! But if you do find yourself in this rare situation, just keep it in an airtight container in the fridge for 3 to 4 days. If you plan on stacking pieces of that tart on top of each other inside a container, I recommend separating them with a piece of wax paper.
When you’re ready to reheat your leftovers, simply warm them in an oven, toaster oven, or air fryer. I’d shy away from reheating in the microwave, as it may make the dough a bit soggy, but it’s always an option if you don’t mind reduced crispiness.
Serving suggestions
Hungry for more elevated appetizer ideas to serve alongside this asparagus tart? Well, I’ve got you covered. Some of my other favorite wine-and-cheese-night-approved snacks and appetizers include this Cranberry-Jalapeño Cream Cheese Dip, these Caprese Skewers, or these Crab Puffs.
And if you actually plan on laying out a spread of cheeses, why not try serving it with these homemade Flaxseed Crackers or some crispy Crostini.
Ingredients
- 1 sheet puff pastry thawed
- 1½ tablespoons Dijon mustard
- 3 cups shredded Gruyère cheese
- 1 bunch asparagus trimmed to remove tough ends
- ⅓ cup shredded Parmesan cheese
- Egg wash 1 egg white mixed with 1 tablespoon of water
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry onto the lined baking sheet, rolling it gently into an 11×14-inch rectangle. Prick the pastry all over with a fork, then brush with Dijon mustard.
- Evenly distribute the shredded Gruyère cheese over the pastry, ensuring a 1-inch border around the edges. Place the asparagus spears inside the border, then sprinkle with shredded Parmesan cheese. Finally, brush the border with egg wash.
- Bake for 20-25 minutes, until the pastry is golden and the cheese has melted. Let cool slightly and sprinkle on lemon zest before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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