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Asparagus and Parmesan Tart

  • 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.

Keywords: Asparagus, tart, parmesan, spring