Flaky Puff Pastry Tart with Asparagus
Tender and flaky, my Puff Pastry Asparagus Tart is buttery, cheesy, and quick to make! Sprinkle Taleggio, a semi-soft cheese that melts beautifully, with some sliced garlic, then top with fresh spring asparagus. It's a fantastic option for a light lunch and can be enjoyed with a salad or, for dinner, with a simple roast chicken.
Servings: 6 servings
Calories: 346kcal
Ingredients
- 1 thawed sheet of puff pastry
- 2 cups Taleggio cheese, shredded or thinly sliced
- 4 cloves garlic, peeled and very thinly sliced
- 1 bunch of fresh asparagus, ends trimmed -- look for stalks that are about ¼-½-inch thick
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ½ cup + 2 Tbsp Pecorino Romano, grated, divided
- 1 large egg
- 1 tsp heavy cream or milk, any kind
- Balsamic glaze, for serving
Instructions
- Prepare the pastry. Preheat an oven to 375°F (190°C). Roll out one sheet of puff pastry onto a piece of parchment paper so that it’s slightly thinner and approximately the size of the baking sheet. Using a paring knife, carefully create a ½-inch border by gently cutting around the perimeter of the pastry. The outer edges will puff up and become the “crust.” Prick the rest of the pastry all over with a fork. Transfer to a rimmed baking sheet.
- Assemble the tart. Sprinkle 2 cups of shredded (or sliced) Taleggio cheese all over the surface of the pastry, leaving the edges clear. Scatter the thinly sliced garlic cloves on top, then line up the asparagus stalks in one direction across the entire length of the tart. Drizzle the top with 2 Tbsp olive oil, then season the asparagus with ½ tsp Kosher salt. Sprinkle ½ cup grated Pecorino Romano cheese on top.
- Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tsp heavy cream. Brush this around the edges of the puff pastry. Sprinkle the crust with the remaining 2 Tbsp Pecorino Romano.
- Bake the tart. Place in the oven and bake for 25-30 minutes, or until the edges of the puff pastry are golden brown and puffed up and the cheese has melted.
- Finish, then serve. Allow to cool slightly, then drizzle with a tiny bit of balsamic glaze. Cut into squares (either 6 large servings or 8 smaller servings), then enjoy hot or at room temperature.
Notes
- The tart can be topped with salad greens or a light arugula salad.
- If you can't find Taleggio, use shredded Gruyere cheese.
- Other vegetables can be used in place of asparagus: broccolini or zucchini are both great.
- To make-ahead: You can prepare the tart up to a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator until ready to bake.
- Leftovers and storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- While the tart can be frozen, it's best enjoyed fresh due to the delicate texture of the puff pastry. If freezing, wrap the unbaked tart tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before baking as directed.
Nutrition
Serving: 1slice | Calories: 346kcal | Carbohydrates: 2g | Protein: 21g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 1288mg | Potassium: 42mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 1461IU | Vitamin C: 1mg | Calcium: 631mg | Iron: 0.4mg
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