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Fresh picked asparagus in a creamy filling on top a light crispy puff pastry shell

Asparagus Tart


Description

Fresh picked asparagus in a creamy filling on top a light crispy puff pastry shell makes this easy Asparagus Tart so beautiful and tasty that your friends will think you worked hours on preparing it. It’s a perfect quick appetizer or side dish for your spring luncheons or dinners.


Scale

Ingredients

  • 1 sheet of Pepperidge Farm Frozen Puff Pastry (hint, they are sold 2 in a box)
  • 14 ounces fresh asparagus, trimmed and cut into 3-inch spears
  • 2 eggs
  • 2/3 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon (basil is also good)
  • 1/2 teaspoon salt
  • pepper to taste

Instructions

  1. Let your puff pastry defrost in the fridge or on the countertop according to the package’s instructions then lay pastry in a round 9-inch pie pan.
  2. Bake in a preheated 400-degree oven for 15 to 20 minutes, until golden brown.
  3. Cook the asparagus in a saucepan of boiling salted water for 4 minutes or until tender-crisp
  4. Drain well and place on paper towels
  5. Beat the eggs, half-and-half, cheese, tarragon and salt in a bowl. Season with pepper
  6. Arrange the asparagus in the baked puff pastry crust. Pour the egg mixture evenly over the asparagus.
  7. Bake for 30 to 35 minutes until the center is firm and lightly browned. Cover edges with foil if the begin to brown to much.
  8. Remove to a wire rack and let cool slightly.
  9. Loosen from the side of the pan with a sharp knife and remove tart and serve.

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