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The Boat Shed Kitchen

Asparagus Puff Pastry Tart

This flaky tart features a buttery puff pastry base topped with a luscious Pecorino-Parmesan béchamel and blanched asparagus. It’s easy, elegant, and perfect for any occasion—from picnics to dinner parties.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 bundle asparagus
  • 2 sheets puff pastry thawed
  • 2 tbsp olive oil divided
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 2½ tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1 cup grated Pecorino Romano & Parmesan cheese divided
  • Black pepper & garlic sea salt to taste
  • Optional: Red pepper flakes
  • Needed: water ice-bath, strainer

Method
 

  1. Preheat oven to 425°F. Line baking sheet with parchment.
  2. Blanch asparagus for 2–3 mins, shock in ice water, drain.
  3. Bake puff pastry with folded edges for 10–12 mins.
  4. Prick center with fork. Deflate puffing if needed.
  5. Sauté shallot & garlic in 1 tbsp olive oil for 2 mins. Set aside.
  6. Make roux: Melt butter, stir in flour, cook 2 mins.
  7. 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.