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Easy 5 ingredient Asparagus Tart | Meatless Monday

Hello lovelies! I hope all of you had a great Mother’s Day weekend. If you are a mommy, a daddy, a daughter, a son, a mom to be, dream to be a mom, a mom nursing a loss, missing your mom – I hope you had a peaceful, love filled day. Though a mom is always and forever special, it doesn’t hurt to set aside a day devoted to celebration of purest form of love that exists. I made this asparagus tart few weeks ago and I think this recipe is pretty fitting to share on (after) Mother’s Day. The ease and simplicity of this recipe is just like mother’s love – simple, pure, easy to come and is beautiful. Cheesy? I know…I think I’ll leave it here.

Asparagus tart on puff pastry

We are getting tons of fresh asparagus these days. In farmer’s markets, grocery stores, friends’ gardens. This makes me super happy. There is something about fresh, seasonal produce that makes me feel much attached to the environment. We discovered asparagus few years ago and there has been no looking back. Apart from the regular sautéed or roasted asparagus (with garlic and olive oil), our family enjoys aloo asparagus (recipe here) and asparagus risotto (this recipe). I would call this recipe semi-homemade because that what it is. You get puff pastry from the freezer section of your store, cheese from your cheese monger and asparagus. All you have to do is more or less just assemble the tart. As always, I strongly recommend shredding your own cheese. We do not need the unnecessary ingredients that are present in the pre-shredded cheese. Plus – think arm workout – score!

Recipe run down is simple – thaw the puff pastry and then roll it out into a rectangle. Par bake it for few minutes, add cheese and asparagus and bake until golden. You have a show stopper for your table. I use mozzarella and parmesan cheese for the tart but feel free to use gruyere or gouda if you like. Parmesan is a must! For asparagus, you might choose to blanch it before baking, if you do not like it crunchy with a bite. It is optional and definitely not required if you have fresh, tender asparagus.

Asparagus tart on puff pastry

4.8 from 5 votes

Easy, 5-ingredient Asparagus Tart made with Puff Pastry

An easy asparagus tart with puff pastry that is gorgeous, delicious, easy to make, and perfect for an appetizer or a partner in crime to a hearty salad or soup.
Course Appetizer
Cuisine American
Keyword Asparagus
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6


  • 10-15 spears of asparagus ends trimmed
  • 1 sheet of frozen puff pastry thawed
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan chees
  • 1 tablespoon olive oil
  • Salt and pepper or Italian Seasoning
  • Flour for dusting the counter while rolling out puff pastry


  1. Preheat the oven to 400°F or 200 degrees C. Line a cookie sheet with parchment paper.

  2. Optional Step: Bring a large pot of water to a boil. Add the trimmed asparagus and blanch for 30 seconds then immediately and drain.
  3. Sprinkle some flour on your work surface then unfold the thawed puff pastry roll it into a 10 by 12-inch rectangle. Transfer the rolled out pastry sheet to the lined cookie sheet. Use a sharp knife, score a rectangular border about 1 inch from the edges. This will create puffed edges for the tart when baked. Prick the center of the pastry with a fork (so that it does not puff up) then bake it for 10 minutes.
  4. Remove the par baked “tart” from the oven and sprinkle it with the shredded mozzarella and Parmesan cheeses then arrange the blanched asparagus spears on top of the cheese. Brush the pastry and asparagus with the olive oil then, sprinkle with salt and pepper (or Italian seasoning).
  5. Return the tart to the oven for 20 more minutes or until the pastry turns golden brown, cheese is melted and asparagus looks roasted.
  6. Remove the tart from the oven, sprinkle some more parmesan (optional), slice and serve.

Recipe Notes

Adding Italian seasoning adds a great touch. If you have some balsamic dressing lying around, drizzle it over the baked tart to add a great contrast of flavors. Makes great leftovers (hah!), serve cold or at room temperature.

Serve this tart with salad or soup (this).

Checkout these other asparagus recipes too.

Quick Spring Risotto with asparagus and peasPotatoes and asparagus

Love – Vaishali.

Tools used:


Knife and Chopping Board


  1. Vidya Narayan

    May 14, 2018 at 10:38 pm

    4 stars
    Absolutely delicious share and it looks gorgeous. I can only imagine the flavours by looking at it. Stumbled upon your blog via wordpress when i was just scrolling down and actually wanted to comment on that Harissa Rice post of yours which i really found interesting but couldnt as the comments were closed. Then made my way to check out this beauty. Hope you had a great celebration for Mothers day. Lovely share once again and glad to have made your acquaintance Vaishali. Regards, VN

    1. Vaishali

      May 17, 2018 at 11:53 pm

      Thanks a lot Vidya. Also thank you for bringing the issue with commenting on other posts. I have fixed the glitch now. I think I found your profile on Plattershare..may be. I follow you on wordpress too..:)


    March 25, 2023 at 1:03 pm

    5 stars
    This dish sure makes asparagus look great. I like the use of parmesan cheese in the recipe. it sure adds a bit of funk flavor to the asparagus. Appreciate the use of frozen ruff puff pastry; making it from scratch takes a lot of time.

    1. Vaishali

      March 26, 2023 at 10:22 pm

      Thanks, Kevin. Absolutely, even Ina Garten recommends using store bought puff pastry!

  3. Katie

    March 25, 2023 at 1:55 pm

    5 stars
    The Italian seasoning, mozzarella cheese, and asparagus are a perfect combination!

    1. Vaishali

      March 26, 2023 at 10:22 pm

      Thanks Katie. I’m glad you liked them!

  4. Maria

    March 25, 2023 at 6:53 pm

    5 stars
    Never heard of this, looks yummy!

  5. Fransic verso

    March 25, 2023 at 9:59 pm

    5 stars
    This looks so yummy and love that is easy to make this asparagus. Thank you for sharing!

    1. Vaishali

      March 26, 2023 at 10:26 pm

      Thanks Frank, I’m glad you liked it!

  6. Lisa

    March 26, 2023 at 10:58 am

    That looks delicous!!

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