asparagus tart
Prep time
Cook time
Total time
: breakfast, appetizer, vegetarian, dinner, side dish
Serves: 6-8
  • 10-12 ounces asparagus, steamed or raw
  • 1 egg
  • 2 tablespoons plain yogurt
  • 1 cup (about 3 ounces) grated fontina, Gouda or farmer’s cheese
  • 1 cup (about 3 ounces) Gruyere
  • Flour, for dusting
  • 1 sheet frozen puff pastry, thawed
  • Olive oil
  • Salt
  • Pepper
  • Fresh lemon zest
  1. Preheat the oven to 400ºF.
  2. If precooking the asparagus before baking, blanch in simmering water; remove and cool in an ice-water bath. When cooked, place on a clean kitchen towel to dry.
  3. In a medium bowl, whisk the egg and yogurt and stir in the cheese; set aside.
  4. On a floured surface, roll out the puff pastry into a 16 x 10-inch rectangle. Lightly score a border 1-inch from the edge of the rectangle. Using a fork, pierce the pastry, within the border, at 1-inch intervals.
  5. Bake the pastry for 15 minutes, until golden. Allow to rest for 5 minutes.
  6. Spread the cheese mixture over the pastry, within the border.
  7. Trim the asparagus to fit crosswise inside the pastry. Toss the asparagus with the olive oil and season with the salt and pepper. Arrange on the cheese mixture, alternating tips to tops.
  8. Bake for 20 to 25 minutes, until the golden and asparagus is softened.
  9. Serve warm; sprinkle with the lemon zest just before serving.
Recipe by phoebe's pure food at