Name: Asparagus Tart
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 bunch Asparagus (about 24 spears - washed and ends chopped); 2 medium Onions (sliced thin); 2 tbsp Butter; 1 pkg Puff Pastry (2 sheets); 1/2 cup Chives (chopped); 1/4 Red Onion (optional) (sliced thin); 1/4 tsp Garlic Powder; pinch Salt & Pepper

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This Asparagus Tart is made using light and buttery sheets of puff pastry along with caramelized onions, chives and red onion to create a flavorful and easy appetizer.

For this recipe the asparagus is blanched, leaving it with a slight crunchy texture even after baking. It comes together easily and can even be prepared ahead of time which makes it a great app to add to your Easter menu … not to mention how incredibly gorgeous it is!

For this recipe you will need: asparagus, onions, chives, butter, puff pastry, salt, pepper, garlic powder, red onion (optional).

Asparagus Tart on puff pastry- cooked

why an asparagus tart?

With Spring just a couple of days away I couldn’t help but get sucked in to the gorgeous green of the asparagus for this tart. I have been dreaming of green grass and blooming gardens since winter started here in November…can you blame me?! Asparagus is to me a sure sign that nicer weather is on it’s way, it is fresh and crisp and really goes with most anything, and we ALWAYS serve some form of an asparagus recipe at Easter. So, that led me to this delicious puff pastry tart.

I like to keep things SIMPLE when it comes to holiday meal ideas, I mean who has endless time to put into creating their menu when they have out of town family and kids running around their feet? Am I right!? The nice thing with this Asparagus Tart is that it looks REALLY fancy, like you spent hours creating a show stopping appetizer, but really it took just a few minutes to assemble and then off to the oven with it! Like I mentioned earlier too you can prepare and assemble your tart the day before and just cover with plastic wrap and keep in the fridge until you’re ready to bake. Could it be any easier?

And this gorgeous tart doesn’t just have to be for Easter either, why not make it for Mother’s Day or your next book club meeting (do people still do those?). It’s easy, uses fresh beautiful ingredients, tastes delicious and will impress anyone who tries it, trust me, it is a keeper.

i have some questions…

Don’t worry, you’re not alone there my friend! A lot of people are unsure of the limits of puff pastry. We are made to think it is such an elegant ingredient to use, which it really is, but it isn’t just for high end restaurants. Here are some tips I have for you to make sure you create the best Asparagus Tart, even if it is your first time using puff pastry.

how do you defrost puff pastry?

There are a couple of ways to do this, I personally take mine out of the freezer about an hour before I am ready to use it and allow it to thaw at room temperature. You can also put the frozen puff pastry into the fridge the night before you need it and it will be ready to go. You do not ever want to microwave the puff pastry, I don’t care what anyone else says, you will risk starting the cooking process and ruining the chances of getting a beautiful puffed tart.

can you make puff pastry tart ahead of time?

Yes! You can do it two ways; you can assemble everything and put back in the fridge covered until ready to bake it, or you can cook it and slice it ahead of when you need it and reheat it later! I have done both and will tell you that the tart is not as good when reheated but it is still tasty. My trick is to leave it on the baking sheet and put it in the oven at 350 F for 10 minutes to reheat.

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I swear by a good set of baking sheets, especially when it comes to making our Asparagus Tart. You want to make sure the heat is distributed evenly and that it doesn’t have too high of a lip around the edge preventing the puff pastry from spreading into a beautiful puffy base.

asparagus puff pastry tart recipe

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Asparagus Tart

This Asparagus Tart is made using light and buttery sheets of puff pastry along with caramelized onions, chives and red onion to create a flavorful and easy appetizer that everyone will enjoy.

Course Appetizer, Breakfast, Brunch, Side Dish

Cuisine American, English-American

Keyword Asparagus and Onion Tart, Puff Pastry Tart

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 18 slices

Author Melissa

Ingredients

1 bunch Asparagus about 24 spears - washed and ends chopped
2 medium Onions sliced thin
2 tbsp Butter
1 pkg Puff Pastry 2 sheets
1/2 cup Chives chopped
1/4 Red Onion (optional) sliced thin
1/4 tsp Garlic Powder
pinch Salt & Pepper

Instructions

Thaw puff pastry according to package directions. Preheat oven to 350 F once pastry has thawed.
Fill medium pot halfway with water and bring to a boil of high heat. Meanwhile, saute onions over medium heat with 2 tbsp butter until translucent (approx 5 min).
Once water has come to a boil drop in asparagus and blanch by cooking for 5 minutes and removing immediately to an ice bath (or run under cold water).
Gently press together the two sheets of pastry on a parchment lined baking sheet and assemble the tart by placing asparagus, onions, half of chives, garlic powder, salt and pepper, making sure to leave about 1/2" around the edges. **See photos below for how we assemble ours so every bite is loaded with toppings**
Roll and press the edges to create a small crust for the tart. Place in oven and cook for 20-22 minutes, until tart has puffed and is lightly golden.
Remove and top with remainder of the chives and sliced red onion. Finish with a light drizzle of olive oil and slice.

step by step photo tutorial for asparagus tart

Your onions should be slightly translucent when they are done like above, be sure to stir to coat evenly in the butter while they are cooking.

Blanching the asparagus can be done ahead of time, make sure to remove after 5 minutes of cooking in boiling water and place in an ice bath (bowl placed over another bowl with ice cubes) or run under cold water.

If your puff pastry comes in two sheets, like mine did, then you will want to gently press them together on your baking sheet. Using your index fingers press together to ensure they are attached and there is no open spaces so it bakes as one solid tart.

When adding the asparagus I like to place them in opposite directions so that each bite gets a different part of the spear (who wants to eat only the bottom half?!). Sprinkle the onions and chives evenly to make sure there is a good amount of topping in each bite.