Asparagus Cheese Tart is a quick and easy, 30-Minute recipe. Made with puff pastry and a generous cheese filling, it has bold and interesting flavors, a unique idea for your next brunch.
I’m feeling really cheesy today but in a good way!
Cheese lovers, you are in for a treat. Check out these awesome cheese selections from Cabot. Holy cheese and crackers!
And today I’m sharing this Asparagus Cheese Tart recipe that will have your mouth watering in seconds. This asparagus cheese tart recipe is so incredibly simple and beautifully easy to make. My secret for making this recipe is using fresh ingredients and that means Michigan Asparagus is a frontrunner.
About Michigan Asparagus
I’ve learned so much about Michigan Asparagus in the past few weeks and here are some cool things about this awesome vegetable:
- Their season is early/mid-May to June
- Michigan is one of the only domestic production regions for US-grown asparagus. That means less food miles and fresher asparagus. Plus, they are also one of the largest asparagus found in the US.
- The hand harvested spears are “snapped” versus cut. What that means is that you get fresher, more usable asparagus with less woody and unusable ends.
- All of the asparagus is hand harvested and hand packed… that means the vegetables are handled with care.
- Michigan asparagus can grow 2 inches a day at the peak of the season.
See that picture up there? It’s calling your name. They might not be super pretty, but whatever. They are delicious and healthy, so let’s call it a win.
Asparagus Cheese Tart
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 pound asparagus trimmed the hard end
- 8 oz ricotta cheese
- 1 cups Everything Bagel cheddar cheese
- 2 tablespoons honey-dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400º F and line a large baking sheet with parchment paper.
- Roll out the puff pastry. Transfer to a parchment-lined baking sheet and prick all over with a fork.
- Bake until light golden brown, about 12 minutes, or until golden brown and slightly puffed up. Let cool slightly on the baking sheet.
- Brush honey dijon mustard to the center of puff pastry. Spread the ricotta out across the pastry and sprinkle with 3/4 cup of cheese over the center of the pastry.
- Lay asparagus out in a single layer, alternating direction of the tips with each row. Brush with olive oil and season with salt and pepper. Add the remaining cheese on top.
- Bake in the oven for 20 minutes, or until pastry is golden brown and asparagus is tender.
Casey says
Given that we’re now in asparagus season I’m going to need to make this ASAP
Adriana Lopez Martin says
Love everything about this recipe. Asparagus are perfect spring ingredinet and then cheese and a crusty dough yummy I want some.
Kacie Morgan says
I’ve never considered asparagus for brunch before but after seeing this recipe, I am beginning to wonder why!
Lisa says
Wow! This looks amazing! Love all the cheese!
Stephanie Simmons says
This looks like a great idea for mother’s day brunch! Thanks for the inspiration 🙂
sapana says
I don’t know why I haven’t tried asparagus ever but seeing this tart I think I shall try it with this tempting tart.
Wendy says
I’m loving the everything bagel cheese. I’ll bet this tart was stupendous!