Asparagus and cream cheese puff pastry tart

Appetizers / Snacks

Asparagus and Cheese Tart Recipe

6-8 Servings

Prep Time: 15 mins | Cook Time: 30 mins

Kid-Friendly

Diet Style

LC
LS
SC
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Ruler
  • Rolling Pin
  • Parchment Paper
  • Baking Sheet
  • Mixing Bowl
  • Microplane

Ingredients

  • 2 cups Swiss cheese, grated
  • 2 tablespoons parmesan cheese, grated
  • 1 clove garlic, finely minced or grated
  • 2 large egg yolks at room temperature
  • 3 tablespoons milk (Whole milk works best but use what you have.)
  • 1 lemon zested
  • Kosher salt and freshly ground pepper
  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour for dusting
  • 1 pound asparagus, hard ends trimmed
  • 2 teaspoons extra-virgin olive oil
  • Shaved parmesan for garnish (optional)

Directions

  1. Preheat Oven

    Preheat oven to 425 degrees.

  2. Combine ingredients

    In a medium bowl, combine cheeses, garlic, egg yolks, milk, lemon zest, salt, and pepper. And set aside.

  3. Roll puff pastry

    On a lightly floured surface, roll out the puff pastry into approximately a 13 x 16-inch rectangle—about 1/8 inch thick.

  4. Transfer dough

    Transfer the dough to a parchment-lined baking sheet.

  5. Score puff pastry

    Using a sharp knife, lightly score a ½ to 1 inch border around the edges of the puff pastry.

  6. Spread cheese mixture

    Carefully spread the cheese mixture evenly inside the scored border.

  7. Add asparagus

    Toss the asparagus in olive oil and sprinkle it with a pinch of salt. And line up on top of the cheese mixture.

  8. Bake

    Carefully move the baking sheet into the preheated oven and bake until the pastry has puffed up and golden brown for about 20-30 minutes.

  9. Cool tart

    Let cool on the baking sheet for a minimum of 15 minutes or up to 1 hour.

  10. Garnish

    Garnish with shaved parmesan if desired.

  11. Cut and serve

    Cut into squares and serve warm or at room temperature.

Headshot of Chef Gary Appelsies wearing a blue chefs coat with the YMCA logo on it

Chef's Note:

You can make this up to 4 hours in advance and serve at room temperature. Try to trim all the asparagus to the same length for a nicer presentation. For more tender asparagus, peel the outer layer with a vegetable peeler.

Nutrition Info

Per Each Serving

  • Calories

    196

  • Fat

    14g

  • Saturated Fat

    7g

  • Protein

    12g

  • Total Carbs

    49g

  • Fiber

    1g

  • Sugar

    2g

  • Sodium

    69mg

  • Cholestrol

    79mg