Asparagus Puff Pastry Recipe

A buttery puff pastry tart topped with tender asparagus, creamy cheese, and a touch of lemon zest — the perfect spring appetizer ready in under 30 minutes.

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Course: Appetizer, Brunch, Snack

Cuisine: European, French

Prep Time: 10

Cook Time: 25

Cooling: 5

Total Time: 40

Servings: servings

Calories: 310kcal

Cost: $10

Equipment

1 Baking sheet Heavy-duty, prevents warping and ensures even baking
1 Parchment paper Prevents sticking and eases cleanup
1 Rolling Pin For flattening puff pastry evenly
1 Pastry brush For applying egg wash
1 Sharp knife or pizza cutter For cutting pastry without squashing edges
1 Cooling rack Keeps bottom crisp by allowing airflow
2 Mixing bowls One for cheese mixture, one for asparagus

Ingredients

1 sheet Puff pastry Thawed if frozen; creates flaky layers
1 large Egg For egg wash (with water)
1 tablespoon Water To mix with egg wash
1 lb Fresh asparagus Medium thickness spears work best
4 oz Cream cheese Softened; forms creamy base
0.5 cup Gruyère cheese Shredded; substitute with mozzarella for mild taste
0.25 cup Parmesan cheese Grated; adds sharp, nutty flavor
2 cloves Garlic Minced; adds depth
1 teaspoon Lemon zest Brightens flavors
2 tablespoon Olive oil For tossing asparagus
Salt & black pepper To taste
Fresh herbs (optional) Thyme or dill for garnish

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Trim asparagus ends; toss with olive oil, salt, and pepper.
Mix cream cheese, garlic, lemon zest, and half of the Gruyère.
Roll puff pastry to 10x12 inches; score a 1-inch border.
Spread cheese mixture inside border and layer asparagus.
Sprinkle remaining cheeses on top.
Beat egg with water; brush pastry border with egg wash.
Bake for 20–25 minutes until golden brown and puffed.
Let cool 5 minutes before slicing; garnish with herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition