Cheesy Asparagus Tarts
These Cheesy Asparagus Tarts are flaky, golden, and filled with a creamy Dijon-spiked cheese layer and tender roasted asparagus. Made with store-bought puff pastry and simple ingredients, they feel a little fancy without any extra effort — perfect for brunch, a spring appetizer, or a light meal that still feels special.
Ingredients
- 2 teaspoons olive oil
- 1 pound fresh asparagus woody ends trimmed
- ⅛ teaspoon salt
- 1 sheet puff pastry about 8.5 ounces, thawed
- 1 teaspoon Dijon mustard
- ¼ cup light cream cheese softened to room temperature
- 3 slices provolone cheese
- ½ lemon juiced (about 1½ tablespoons)
Instructions
- Preheat the oven to 425°F and line two rimmed baking sheets with parchment paper.
- Drizzle the olive oil onto the prepared baking sheet. Add the trimmed asparagus, sprinkle with salt, and toss to coat evenly. Roast for 5 minutes, until bright green but not fully tender. Remove from the oven and let it cool until it is comfortable to handle. Keep the oven on.
- While the asparagus roasts, gently unfold the puff pastry on a clean surface and cut it into 6 even rectangles, about 4 x 6 inches each.
- Transfer the pastry rectangles to the prepared baking sheet. Using a sharp knife, lightly score a ½-inch border around each rectangle, being careful not to cut all the way through the pastry.
- In a small bowl, stir together the Dijon mustard and softened cream cheese until smooth. Spread about 2 teaspoons of the mixture inside the scored border of each pastry.
- Cut each slice of provolone cheese in half and place one piece on top of the cream cheese layer on each tart.
- Arrange 2–3 roasted asparagus spears on top of the cheese on each tart.
- Bake for 10–12 minutes, until the puff pastry is puffed and golden brown and the cheese is melted and bubbly.
- Remove from the oven and drizzle or sprinkle with fresh lemon juice. Let cool slightly, then serve warm.
Notes
Storage Directions
- Refrigerating — Store leftover tarts in an airtight container in the refrigerator for up to 2–3 days. These tarts are best enjoyed fresh, as the puff pastry will soften over time.
Recipe Pro-Tips
- Pre-roast the asparagus for the best texture. This keeps the veggies tender and flavorful without releasing excess moisture during baking.
- Score the puff pastry with a sharp knife. A clean, straight-down cut helps the pastry puff properly and creates a defined, flaky crust.
- Soften the cream cheese fully. Room-temperature cream cheese combines and spreads easily, creating a smooth, even filling.
- Don’t overload the toppings. Keeping the filling light helps the puff pastry bake up crisp and golden instead of soggy.
Nutrition
Serving: 1gCalories: 308kcalCarbohydrates: 23gProtein: 8gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 12mgSodium: 266mgPotassium: 229mgFiber: 2gSugar: 3gVitamin A: 713IUVitamin C: 9mgCalcium: 112mgIron: 3mg
Tried this recipe?Let us know how it was!
