Asparagus and Parmesan Tart

Using frozen puff pastry from the grocery store is THE way to get great pastries with very little effort. In this recipe we layered dijon mustard, parmesan & mozzarella cheeses and blanched asparagus on top of puff pastry dough and baked for 15 minutes to get a shatteringly flaky, cheesy Spring tart perfect for any get together.

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Asparagus and Parmesan Tart

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  • Author: Kirsten Gjesdal
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 1x


Embrace spring produce with a savory snack. 


  • 1 pound Asparagus, trimmed
  • 1 sheet Puff Pastry, thawed
  • 2 tablespoons Dijon Mustard
  • 1 1/2 cups Mozzarella, shredded
  • 1/2 cup Parmesan, shredded
  • Salt and Pepper, to taste


  1. Blanch the asparagus: fill a large bowl with ice water. Bring a pot of water to a boil. Add the asparagus to the boiling water and cook 2-5 minutes until bright green and crisp-tender. Drain and transfer the asparagus to the ice water to stop the cooking. Drain and pat dry.
  2. Assemble the tart: Preheat the oven to 400F. Roll out the puff pastry sheet to a 10 by 16-inch rectangle on a baking mat or large piece of parchment. Transfer the baking mat/parchment with rolled puff pastry to a sheet pan.
  3. Spread dijon mustard in an even layer on the puff pastry, leaving a one-inch border around the sides.
  4. Toss together the mozzarella and parmesan cheeses and sprinkle evenly over the layer of the dijon mixture. Lay the asparagus side-by-side across the cheese. Sprinkle with salt and pepper and bake 15-20 minutes until pastry is golden brown and cheese is puffy.
  5. Remove from oven and serve immediately.


Recipe courtesy of Learning How to Cook.

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