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

Asparagus Tart

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.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Servings 4 to 6


  • 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


  • 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.
  • Bake in a preheated 400-degree oven for 15 to 20 minutes, until golden brown.
  • Cook the asparagus in a saucepan of boiling salted water for 4 minutes or until tender-crisp
  • Drain well and place on paper towels
  • Beat the eggs, half-and-half, cheese, tarragon and salt in a bowl. Season with pepper
  • Arrange the asparagus in the baked puff pastry crust. Pour the egg mixture evenly over the asparagus.
  • 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.
  • Remove to a wire rack and let cool slightly.
  • Loosen from the side of the pan with a sharp knife and remove tart and serve.
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