Green Asparagus Tart Puff (Printer-Friendly)

Crisp golden tart featuring tender asparagus, creamy cheese, and flaky puff pastry for a light meal.

# What You'll Need:

→ Vegetables

01 - 1 bunch green asparagus, woody ends trimmed
02 - 2 spring onions, thinly sliced

→ Dairy

03 - 3.5 ounces crème fraîche or sour cream
04 - 2.5 ounces soft goat cheese or cream cheese
05 - 1.75 ounces grated parmesan cheese
06 - 1 large egg

→ Pantry

07 - 1 sheet ready-rolled puff pastry, thawed if frozen
08 - 1 tablespoon olive oil
09 - 1 teaspoon lemon zest
10 - Salt and pepper, to taste

→ Garnish

11 - Fresh herbs such as chives, parsley, or dill
12 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Score a 0.5-inch border around the edges, being careful not to cut all the way through. Prick the pastry inside the border with a fork.
03 - In a bowl, mix crème fraîche, goat cheese, egg, parmesan, lemon zest, salt, and pepper until smooth.
04 - Spread the cheese mixture evenly over the pastry, keeping within the scored border. Arrange the asparagus spears and spring onions on top. Brush asparagus lightly with olive oil and season with additional salt and pepper.
05 - Bake in the center of the oven for 22–25 minutes, or until the pastry is golden and crisp, and the asparagus is tender.
06 - Remove from the oven, let cool for 5 minutes, then garnish with fresh herbs and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The combination of flaky pastry and tender asparagus feels like something from a bakery window
  • It comes together in under an hour but tastes like you spent all afternoon
02 -
  • Scoring the border without cutting through is what creates that beautiful raised edge
  • Overfilling the pastry makes the center soggy no matter how long you bake it
03 -
  • Let the tart cool for at least 5 minutes before slicing so the cheese sets
  • Leftovers reheat surprisingly well in a toaster oven at 175°C for about 8 minutes

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