I’m sharing a simple Asparagus and Cheese Tart that comes together in minutes and includes a clever shortcut for making the most of spring asparagus.

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I’m always surprised how something that looks fancy can start with a few simple moves. These Deliciously Easy Asparagus And Cheese Mini Tarts seem like a showstopper but are basically instant gratification, and I usually grab one before guests sit down.

Flaky puff pastry hugs tender asparagus tips and the whole thing has this wickedly addictive bite that makes you go back for another. I keep promising to add them to my Mini Tarts Savory Appetizers folder, yet they keep reappearing in my Afternoon Tea Recipes notes, because seriously they just disappear off the plate.

Ingredients

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Asparagus: crunchy low calorie, good source of fiber and vitamins, slightly grassy and fresh
Puff pastry: buttery, flaky, high in carbs and fat, makes tarts light and indulgent
Gruyere: nutty, melty, adds savory protein and calcium, boosts flavor without being overly sharp
Eggs: binder and boost of protein, make filling creamy, versatile and familiar
Cream: rich, adds silkiness and fat, keeps tarts tender use sparingly if watching calories
Dijon mustard: sharp, tangy, lifts flavors, small amount gives zip without making it sour
Parmesan: salty, umami, little goes a long ways, adds crisp brown flavor to top

Ingredient Quantities

1 sheet puff pastry (about 250 g)

12 medium asparagus spears

2 large eggs

1/2 cup heavy cream or crème fraîche (120 ml)

3/4 cup grated Gruyere cheese, about 75 g, or sharp cheddar

2 tbsp grated Parmesan cheese, about 10 g

1 tbsp Dijon mustard

1 tbsp olive oil

Salt, to taste

Freshly ground black pepper, to taste

Optional 1 tsp lemon zest

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and keep it ready.

2. Trim the woody ends off 12 asparagus spears and toss them with the 1 tbsp olive oil, a pinch of salt and some black pepper. Roast on the pan for 6 to 8 minutes until bright and just tender, then let cool a bit. If the spears are thick, cut them in half lengthwise so they fit nicer on the tarts.

3. While asparagus cools, thaw the puff pastry just enough to unroll, then roll it lightly on a floured surface to even it out. Cut into 8 rectangles or rounds for mini tarts. Place them on the prepared sheet leaving a little space between each.

4. Use a fork to gently prick the center of each pastry piece, leaving about a 1 cm border unpricked. This helps the edges puff up. For less shrinking chill the cut pastries in the fridge for 10 minutes before filling.

5. In a bowl whisk together 2 large eggs, 1/2 cup heavy cream or crème fraîche, 1 tbsp Dijon mustard, 3/4 cup grated Gruyere (or sharp cheddar), 2 tbsp grated Parmesan, a pinch of salt, and some freshly ground black pepper until smooth. Stir in the optional 1 tsp lemon zest if you want a bright note.

6. Smear a little extra Dijon on each pastry center if you like more tang, then spoon the egg and cheese mixture into the center of each pastry, leaving the border clear so it can puff.

7. Arrange 1 or 2 asparagus spears across each tart (or cut spears into shorter lengths for smaller bites), pressing them lightly into the filling. Sprinkle a little extra Parmesan or Gruyere on top if you saved some.

8. Brush the pastry edges lightly with a bit of olive oil to help them brown. Bake for about 15 to 20 minutes until the pastry is golden and the filling is set and slightly puffed. If the edges brown too fast, cover them loosely with foil.

9. Let the tarts cool on the rack for 3 to 5 minutes so the filling firms up a bit, then finish with a tiny extra grate of lemon zest if using and serve warm. They’re best eaten same day, but you can reheat briefly in a hot oven to bring back crispiness.

Equipment Needed

1. Rimmed baking sheet and parchment paper
2. Chefs knife
3. Cutting board
4. Rolling pin (or a wine bottle in a pinch)
5. Large mixing bowl
6. Whisk and a fork (whisk for the custard, fork to prick pastry)
7. Box grater or microplane for the cheeses and lemon zest
8. Pastry brush
9. Measuring cups and spoons
10. Oven mitts and a cooling rack

FAQ

Q: Can I use frozen puff pastry and how should I thaw it? A: Yes. Thaw in the fridge overnight or leave on the counter 30 to 40 minutes until soft but still cool. If it's too warm it gets sticky and won't puff right, if it's too cold it will crack when you roll it.

Q: Do I need to pre-cook the asparagus? A: I recommend par-cooking. Trim the woody ends, blanch 1 to 2 minutes then shock in ice water or roast 6 to 8 minutes tossed in olive oil. That way the asparagus is tender when the tart filling sets and you avoid undercooked spears.

Q: How do I stop the tart from getting soggy? A: Keep the filling light, don't overpour cream, and sprinkle a thin layer of grated cheese on the pastry first to act like a barrier. You can also dock the center or blind-bake the pastry for 5 minutes so it starts to crisp before adding filling.

Q: What cheese or cream swaps work if I don't have Gruyere or crème fraîche? A: Sharp cheddar works fine for a stronger flavor, fontina or Emmental are good too. If you don't have crème fraîche use heavy cream, or mix 1 tbsp sour cream into 1/2 cup milk for a similar tang and thickness.

Q: Can I make these ahead or freeze them? A: Yes. Fully baked tarts keep 2 to 3 days in the fridge in an airtight container, reheat at 350 F for 8 to 10 minutes. You can freeze baked tarts wrapped well for up to a month. For unbaked tarts, freeze on a tray until firm then bag them, bake from frozen and add 5 to 10 minutes to the baking time.

Q: I want a single larger tart instead of minis, how do I adjust? A: One sheet of puff pastry will fit a 9 inch tart pan or small baking dish. You might need to increase the filling slightly, just whisk an extra egg with a splash more cream if needed, and watch bake time like 5 to 10 minutes longer until set.

Deliciously Easy Asparagus And Cheese Mini Tarts Recipe Substitutions and Variations

Puff pastry: try store bought pie dough, stacked phyllo sheets brushed with butter, or premade tart shells — they all give a flaky base with slightly different texture
Asparagus: swap for broccolini, blanched green beans, or thinly sliced zucchini ribbons, depending on what you like
Gruyere or sharp cheddar: use Emmental, Comté, fontina, or a good melting Gouda for a similar nutty, melty finish
Heavy cream or crème fraîche: use whole milk mixed with 1 tablespoon melted butter per 1/2 cup cream, or Greek yogurt thinned with a splash of milk, or mascarpone loosened with milk

Pro Tips

– Chill the cut pastry for at least 10 minutes or even 20 if your kitchen is warm. Dont skip this, itll stop the edges from shrinking and help them puff up nicely.

– Parbake the plain pastry for 4 to 6 minutes before adding the filling, that way the bottom stays crisp and you wont get a soggy tart.

– Pat the asparagus really dry and if theyre thick slice them lengthwise so they lie flat. A quick blanch then an ice bath keeps them bright green and tender without making the filling watery.

– Use an egg wash on the pastry rim for a deeper golden gloss, olive oil is ok but egg gives better color. Let the tarts cool a few minutes before cutting so the custard firms up and doesnt spill everywhere.

Deliciously Easy Asparagus And Cheese Mini Tarts Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing a simple Asparagus and Cheese Tart that comes together in minutes and includes a clever shortcut for making the most of spring asparagus.

Servings

servings

Calories

643

kcal

Equipment: 1. Rimmed baking sheet and parchment paper
2. Chefs knife
3. Cutting board
4. Rolling pin (or a wine bottle in a pinch)
5. Large mixing bowl
6. Whisk and a fork (whisk for the custard, fork to prick pastry)
7. Box grater or microplane for the cheeses and lemon zest
8. Pastry brush
9. Measuring cups and spoons
10. Oven mitts and a cooling rack

Ingredients

1 sheet puff pastry (about 250 g)
12 medium asparagus spears
2 large eggs
1/2 cup heavy cream or crème fraîche (120 ml)
3/4 cup grated Gruyere cheese, about 75 g, or sharp cheddar
2 tbsp grated Parmesan cheese, about 10 g
1 tbsp Dijon mustard
1 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
Optional 1 tsp lemon zest

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and keep it ready.
Trim the woody ends off 12 asparagus spears and toss them with the 1 tbsp olive oil, a pinch of salt and some black pepper. Roast on the pan for 6 to 8 minutes until bright and just tender, then let cool a bit. If the spears are thick, cut them in half lengthwise so they fit nicer on the tarts.
While asparagus cools, thaw the puff pastry just enough to unroll, then roll it lightly on a floured surface to even it out. Cut into 8 rectangles or rounds for mini tarts. Place them on the prepared sheet leaving a little space between each.
Use a fork to gently prick the center of each pastry piece, leaving about a 1 cm border unpricked. This helps the edges puff up. For less shrinking chill the cut pastries in the fridge for 10 minutes before filling.
In a bowl whisk together 2 large eggs, 1/2 cup heavy cream or crème fraîche, 1 tbsp Dijon mustard, 3/4 cup grated Gruyere (or sharp cheddar), 2 tbsp grated Parmesan, a pinch of salt, and some freshly ground black pepper until smooth. Stir in the optional 1 tsp lemon zest if you want a bright note.
Smear a little extra Dijon on each pastry center if you like more tang, then spoon the egg and cheese mixture into the center of each pastry, leaving the border clear so it can puff.
Arrange 1 or 2 asparagus spears across each tart (or cut spears into shorter lengths for smaller bites), pressing them lightly into the filling. Sprinkle a little extra Parmesan or Gruyere on top if you saved some.
Brush the pastry edges lightly with a bit of olive oil to help them brown. Bake for about 15 to 20 minutes until the pastry is golden and the filling is set and slightly puffed. If the edges brown too fast, cover them loosely with foil.
Let the tarts cool on the rack for 3 to 5 minutes so the filling firms up a bit, then finish with a tiny extra grate of lemon zest if using and serve warm. They're best eaten same day, but you can reheat briefly in a hot oven to bring back crispiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.