Asparagus Puff Pastry Tart – Cheesy, Golden & Perfect for Spring

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.