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Asparagus Tart

This asparagus tart features a flaky, buttery crust filled with tender asparagus spears, fresh herbs, and melted cheese, baked until golden. The dish combines crisp pastry layers with a vibrant, herb-infused filling, resulting in a visually appealing and texturally balanced centerpiece. Its appearance is characterized by bright green asparagus nestled in a crisp crust, often with browned edges and a slightly bubbly topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 6
Calories 280 kcal

Equipment

  • Rolling pin
  • Baking sheet
  • Dried Beans
  • Mixing bowls
  • Pastry brush
  • Knife
  • Peeler or Vegetable Brush

Ingredients
  

  • 1 1/4 cups all-purpose flour for the crust
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 teaspoon salt
  • 3-4 tablespoons ice water chilled
  • 1 bunch asparagus about 1 pound, trimmed
  • 1 cup grated cheese cheddar, Gruyère, or a mix
  • 2 tablespoons fresh herbs chopped, such as thyme and chives
  • 1 teaspoon lemon zest for brightness
  • 1 egg egg for egg wash
  • 1 tablespoon olive oil for drizzling
  • Salt and pepper to taste

Instructions
 

  • Step 1: In a mixing bowl, combine flour and salt. Add cold butter pieces and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
  • Step 2: Gradually sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just holds together when pressed.
  • Step 3: Form into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Step 4: Set to 375°F (190°C).
  • Step 5: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or tart pan.
  • Step 6: Fit dough into pan, trim excess, and dock the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes until lightly golden.
  • Step 7: Trim or peel tough ends, then cut spears into 2-inch pieces.
  • Step 8: Remove parchment and weights, then bake an additional 5 minutes for crispiness.
  • Step 9: In a bowl, whisk egg with lemon zest, chopped herbs, cheese, and a pinch of salt and pepper. Spread evenly over the crust.
  • Step 10: Lay spears over the cheese mixture, starting from the outer edge inward for a visually appealing pattern.
  • Step 11: Brush crust edges with beaten egg and drizzle olive oil over asparagus.
  • Step 12: 20–25 minutes until crust is golden, cheese is bubbling, and asparagus is tender.
  • Step 13: Let cool slightly, slice, and enjoy warm.

Notes

For extra flavor, sprinkle grated Parmesan during the last 5 minutes of baking. You can also add prosciutto or swap cheeses to customize your tart.