Skip to main content

Spring Asparagus Tart

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

The best way to enjoy fresh spring veggies is on a bed of flaky puff pastry!

Otherwise known as a tart, this savory, brunch friendly dish features asparagus, peas, Dijon mustard, gruyere cheese and a drizzle of sweet balsamic glaze, creating a medley of flavors and textures that is sure to be adored!

Easy to assemble and simple to serve, it’s time to try this tart for yourself!

Asparagus Tart
Spring Asparagus Tart
Cook time:
40min
Prep time:
5min
Total time:
45min

Servings:
6

Ingredients

  • 2 sheets puff pastry, thawed
  • 2 Tbsp. Dijon mustard
  • 1 cup shredded gruyere cheese
  • 1 bunch asparagus, trimmed
  • 2 Tbsp. olive oil
  • ¼ cup peas
  • Heinen's balsamic glaze
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F.
  2. Add the puff pastry sheets to a parchment-lined baking tray. They should overlap slightly.
  3. Using a sharp knife, score the puff pastry in a rectangle shape, leaving about a 1” rim on the outside.
  4. Dock the inside of the scored area with a fork.
  5. Bake at 400°F for 15 minutes, then cool for 1-2 minutes.
  6. Evenly spread the Dijon mustard over the docked area. Sprinkle the cheese over top of the mustard.
  7. Place the asparagus onto the cheese, alternating the ends.
  8. Drizzle the olive oil onto the asparagus, season with salt and pepper and evenly add the peas onto the asparagus.
  9. Bake at 400°F for 20-25 minutes, or until cooked and browned.
  10. Garnish with balsamic glaze.

Asparagus Tart

Products from the Recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge