Easy Asparagus Tart
This Asparagus Tart is a beautiful, spring-inspired dish perfect for Mother's Day, Easter, or any special occasion. It features flaky puff pastry, a creamy lemon and garlic mascarpone base, and a vibrant topping of asparagus and cherry tomatoes. Not only is it easy to make, but it also looks incredibly elegant - a true showstopper that's surprisingly beginner-friendly to make at home!
I made this asparagus tart a little boujee by arranging the asparagus spears and cherry tomatoes into a flower pattern, but you could skip this step if you're not artistically inclined!
Serve your asparagus tart with some crispy lemon roasted potatoes, fresh greens on the side, perhaps a chickpea salad, and your other favorite spring dishes.
If you love this recipe, you might also enjoy my Cheesy Mushroom Tartlets; a savory, flaky pastry with mushrooms and caramelized onions, or this incredible whipped ricotta with honey & thyme - you could serve roasted asparagus on top or even use the whipped ricotta as a base for this tart!
Ingredient Notes
Here's what makes this tart special, plus possible swaps:
- Puff Pastry: Use a store-bought sheet for convenience or make your own if you prefer. Ensure it's thawed properly before rolling it out.
- Mascarpone Cheese: Makes the base rich and creamy. Swap for cream cheese or ricotta if needed, or vegan cream cheese.
- Pecorino Cheese: Adds a sharp, salty bite. Swap for Parmesan or Grana Padano if you're not vegetarian. Use vegan parmesan for a dairy free recipe.
- Garlic & Lemon - Add brightness and depth to the mascarpone base.
- Asparagus - The star ingredient. Choose thin spears for a more delicate texture. If using thicker spears, slice them lengthwise to make sure they all cook evenly.
- Cherry Tomatoes - Add sweetness and color. Use multi-colored varieties for an even more vibrant tart.
- Fresh Herbs (Chives & Basil) - Enhance the fresh, spring-like flavors. You could swap basil for parsley or thyme.
How To Make This Easy Asparagus Tart
The full recipe is below in the recipe card, but here's a quick breakdown:
1. Prep Your Ingredients
I find it easiest to get all my ingredients prepped and ready to go before I start making my asparagus tart. Slice your cherry tomatoes and spring onions thinly - the cherry tomatoes will work as the "flowers" in this tart.
Slice asparagus spears lengthwise for different textures and heights - we want to ideally make the tart so that everyone gets some asparagus and cherry tomatoes no matter what slice they're served.
2. Make the Mascarpone Topping
To make your creamy mascarpone topping, mix together the mascarpone cheese, Pecorino cheese, garlic, lemon juice and zest, salt, pepper, chives, and basil. Give it a taste and adjust any seasonings accordingly.
3. Prepare the Puff Pastry
Roll out the puff pastry onto a baking sheet. Score a border (3cm wide) and prick the center with a fork - this helps to avoid a soggy bottom!
4. Assemble the Tart
Spread the mascarpone mixture evenly within the scored border, and then arrange the asparagus spears as "stems" and cherry tomato slices as "flowers". Aim to have them at different heights and with the different colored tomatoes mixed to create an aesthetic-looking tart.
Scatter over sliced spring onion and brush the puff pastry edges with olive oil.
5. Bake & Serve!
Bake at 180°C (356°F) for 25-30 minutes until golden brown. Then top the tart with fresh basil leaves and drizzle with balsamic glaze (optional) if using.
Top Tips \ Chef's Notes
- Keep the puff pastry cold - If it gets too warm, chill it for 10 minutes before baking for a flakier result.
- Pricking the pastry helps prevent it from puffing up too much in the middle.
- Use a sharp knife to score the border - This ensures the edges rise evenly.
- For extra crispiness - Bake the tart on a preheated baking sheet if you want to guarantee the bottom of the tart stays crispy and dry.
- Arrange the asparagus and tomatoes in different heights so that every slice of the tart has asparagus and tomato on it.
Storage
This asparagus tart is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat at 180°C (350°F) for 5-10 minutes.
FAQs
Can I make this ahead of time?
Yes! You can assemble the tart a few hours in advance and store it in the fridge before baking.
Can I use store-bought pie crust instead?
You can, but puff pastry gives the best flakiness.
How do I make this gluten-free?
Use gluten-free puff pastry (available in some stores).
Can I add cheese on top?
Absolutely! Sprinkle extra Pecorino or mozzarella before baking.
Easy Asparagus Tart
This beautiful spring-inspired asparagus tart is the perfect decorative meal to serve for a special occasion, like a Mother’s Day lunch or an Easter party. Asparagus and cherry tomatoes pair perfectly with the lemony cheese base and flaky puff pastry.
Ingredients
- 1 320g roll of readymade puff pastry
- 250g mascarpone cheese
- 40g hard cheese (Pecorino cheese)
- 2 garlic cloves, minced
- 1 lemon, juice and zest
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10g fresh chives, diced
- 10g fresh basil, diced + 6-7 fresh basil leaves
- 6-7 multi-colored cherry tomatoes
- 125g asparagus spears (woody ends removed)
- 1 spring onion, finely sliced
- 1-2 tablespoon olive oil
- 2 tablespoon balsamic glaze (optional)
Instructions
- Slice your cherry tomatoes and spring onion into thin slices and set aside.
- Slice some of your asparagus spears vertically (leaving the “leafy” end whole) to create a range of heights for your tart.
- Make the mascarpone topping by combining the mascarpone cheese, Pecorino cheese, minced garlic, lemon juice and zest, salt and pepper, and diced chives and basil in a bowl.
- Preheat the oven to 180C or 356F. Roll out your puff pastry onto a baking sheet, keeping the baking paper the puff pastry comes rolled in underneath it.
- Gently score a border around the edge of the puff pastry sheet, about 3cm wide on each side. Use a fork to prick the puff pastry all over where the mascarpone and asparagus spears will be placed.
- Spread the mascarpone topping all over the puff pastry (keeping within the border you’ve outlined), using a spatula to spread the mixture evenly.
- Place your asparagus spear on top in a pattern of your choosing, leaving room for the cherry tomato “flower” slices.
- Add the cherry tomato slices to create a flower arrangement, with the asparagus spears as stems and the tomatoes as the flowers. Scatter over the sliced spring onion.
- Brush the puff pastry border with the olive oil and drizzle the tart lightly with the remaining oil.
- Bake for 25 - 30 minutes until the puff pastry is golden brown, the cheese is melted and gooey, and the asparagus is soft and roasted.
- Top the tart with the fresh basil leaves to add decorative leaves to your asparagus flowers. If using, drizzle over your balsamic glaze and leave the tart to sit for 5 minutes before slicing and serving!
Notes
If you want to simplify this recipe, feel free to ignore the flower pattern entirely and just scatter your asparagus and tomato slices wherever you like! This tart will keep in the fridge for up to 3 days in an airtight container.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 63mgSodium: 910mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 9g
