Asparagus Puff Pastry Tart
This golden puff pastry tart features tender asparagus atop a creamy garlic béchamel and cheese sauce—perfect for spring brunches, elegant appetizers, or a light vegetarian dinner.
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
Instructions
- 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.
- See full steps with tips & photos → https://p4pd.org/asparagus-puff-pastry-tart/
Notes
- Swap in Gruyère or Fontina cheese for a different flavor profile.
- Add lemon zest to the béchamel for a bright finish.
- Best served warm, but also tastes great at room temperature for picnics or parties.