This Asparagus Puff Pastry Tart is a showstopping savory bake layered with a silky cheese béchamel, roasted asparagus, and flaky golden crust.
Whether you’re prepping a spring brunch, an Easter side, or a quick lunch idea, this tart delivers elegance with ease — and every bite melts in your mouth.
Why You’ll Love This Recipe
Seasonal & Fresh: Perfect way to highlight spring asparagus
Flaky & Crispy Crust: Store-bought puff pastry makes it quick and impressive
Creamy Cheese Sauce: A rich Pecorino Romano-Parmesan béchamel coats each bite
Great for Brunch or Dinner: Elegant enough for entertaining, simple enough for weeknights
Customizable: Add red pepper flakes or lemon zest for a kick
What You’ll Need (Ingredient Highlights)
Asparagus – Lightly blanched and roasted for perfect texture
Puff Pastry – Two sheets of thawed store-bought pastry, folded and baked crisp
Shallot & Garlic – Aromatics to elevate the béchamel
Butter, Flour, Milk – The base of a creamy white sauce
Pecorino Romano & Parmesan – Nutty, salty cheese blend that melts beautifully
Black Pepper & Garlic Sea Salt – For depth and seasoning
Olive Oil – Adds flavor and helps roast the asparagus
Pro Tips Before You Start
Use an ice bath after blanching asparagus to lock in color
Dock the puff pastry with a fork so it doesn’t puff too high
Whisk béchamel constantly to avoid lumps
Taste as you go when seasoning the cheese sauce
Add red pepper flakes or lemon zest for a zingy variation
How to Make Asparagus Puff Pastry Tart
Step 1: Preheat Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Asparagus
Snap off tough ends.
Bring a pot of water to boil, blanch asparagus for 2–3 minutes until bright green.
Transfer to an ice bath to stop cooking, then drain and pat dry.
Step 3: Par-Bake the Puff Pastry
Place pastry sheets on the baking sheet.
Fold the edges to form a ½” border and press with a fork.
Prick the center several times.
Bake for 10–12 minutes until golden and flaky.
If it puffs up too much, gently press down with a wooden spoon. Set aside.
Step 4: Sauté Aromatics
In a small pan, heat 1 tbsp olive oil.
Sauté sliced shallot and minced garlic for 2 minutes until soft. Set aside.
Step 5: Make the Roux
Melt butter in the cleaned pan over medium heat.
Stir in flour and cook for 2 minutes until it smells nutty.
Step 6: Make the Béchamel
Slowly whisk in milk, increasing heat slightly and stirring until thickened (4–5 minutes).
Sauce should coat the back of a spoon.
Step 7: Finish the Cheese Sauce
Strain béchamel if needed. Stir in ¾ cup grated cheese and sautéed aromatics.
Add pepper and garlic salt to taste.
Stir until cheese is melted and sauce is smooth.
Step 8: Assemble the Tart
Spread a ladle of cheese sauce on the tart crust.
Arrange blanched asparagus over the sauce.
Drizzle remaining olive oil and sprinkle with the rest of the cheese.
Step 9: Bake
Return to the oven and bake for 12 minutes until asparagus is roasted and cheese is bubbly.
What to Serve It With
Spring green salad with lemon vinaigrette
Soft boiled eggs or a poached egg on top
Glass of chilled white wine like Sauvignon Blanc
Roasted tomatoes or olives for Mediterranean flair
Fruit salad or prosciutto-wrapped melon for brunch
Variations / Substitutions
Try gruyère or fontina cheese instead of Pecorino/Parmesan
Use phyllo dough for a lighter, crispier base
Add lemon zest or red pepper flakes to the cheese sauce
Swap asparagus for green beans or zucchini ribbons
Add crispy pancetta or prosciutto before baking for salty crunch
Storage & Leftovers
Store in the fridge for up to 3 days in an airtight container
Reheat in oven at 350°F for 5–7 minutes to crisp up pastry
Avoid microwaving – it softens the puff pastry
Freeze uncooked tart with sauce and asparagus, then bake from frozen
Great for meal prep — serve slices with soup or salad
FAQs
Can I make this tart ahead of time?
Yes! Bake the crust and make the sauce ahead.
Assemble and bake right before serving.
What if I don’t have Pecorino Romano?
You can use all Parmesan or sub in Gruyère or Asiago.
Do I have to blanch the asparagus?
It’s highly recommended to ensure tender, evenly cooked spears.
Can I use frozen puff pastry?
Absolutely — just make sure it’s fully thawed before baking.
Is this recipe vegetarian?
Yes, as long as your cheese doesn’t include animal rennet.
How do I keep the pastry from puffing too much?
Dock it with a fork and press down any bubbles after par-baking.
Can I double the recipe for a crowd?
Yes, just double all ingredients and bake on two trays.
Final Thoughts
This Asparagus Puff Pastry Tart with Cheese Sauce is the perfect combination of buttery, flaky, creamy, and crisp.
Whether you’re celebrating spring produce, hosting a brunch, or just want a gorgeous meatless main, this tart delivers flavor and elegance in every slice.
Asparagus Puff Pastry Tart
Ingredients
Method
- Preheat oven to 425°F. Line baking sheet with parchment.
- Blanch asparagus for 2–3 mins, shock in ice water, drain.
- Bake puff pastry with folded edges for 10–12 mins.
- Prick center with fork. Deflate puffing if needed.
- Sauté shallot & garlic in 1 tbsp olive oil for 2 mins. Set aside.
- Make roux: Melt butter, stir in flour, cook 2 mins.
- See full steps with tips & photos → https://theboatshedcafe.com/asparagus-puff-pastry-tart/
Notes
- Blanching the asparagus preserves its bright color and tender bite.
- Use a mix of Pecorino and Parmesan for deeper umami flavor.
- You can make the cheese sauce up to a day ahead.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.