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Asparagus Puff Pastry Tart
5 from 18 votes

Asparagus Puff Pastry Tart

The Asparagus Puff Pastry Tart combines crisp-tender asparagus with a creamy, savory base of crème fraîche, parmesan, and egg yolks atop a flaky puff pastry crust. Turmeric and lemon zest add subtle earthiness and brightness. Topped with nuts and fresh herbs for texture and color, this tart offers a satisfying balance of flavors and a golden, crisp edge from baking. It's ideal as a light lunch or elegant appetizer, making use of fresh seasonal asparagus to showcase its natural flavor and freshness.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 people
Calories: 372 kcal
Course: Appetizer, Lunch
Cuisine: French

Ingredients

  • 8 asparagus spears
  • 230g (8oz/ ½lb) pack puff pastry or defrosted if frozen, ready-rolled
  • 2 egg organic, yolk
  • 200 g (7oz/ ¾ cup) crème fraîche (or Greek yogurt if unable to find)
  • 100 g (3.5oz/ 1 cup) parmesan grated
  • 1 lemon unwaxed, organic, grated zest only
  • ½ teaspoon Turmeric ground
  • 1 tablespoon almonds slivered or hazelnuts
  • 1 tablespoon chervil optional, or other fresh herbs to garnish

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/180°C fan/400°F/Gas 6.
  2. Roll out the sheet of puff pastry (either if ready rolled or roll out) and, using the back of a sharp knife, score a border 1cm from the edge.
  3. Snap off the bottoms of the asparagus, where they break naturally about ¼ up from the bottom and trim off the pendoncules. Cut the spears in half horizontally to make 16 halves.
  4. In a bowl, mix together the yolks, crème fraîche, turmeric, grated parmesan (leave some for later) and lemon. Season with a few turns of the salt and peppermill to your taste. Spread evenly over the tart pushing to the scored edge. Top with the asparagus and top with remaining parmesan and sprinkle over the almonds or hazelnuts.
  5. Bake in the oven for 20-25 minutes until golden. Before serving, top with a crowning bundle of fresh chervil or any other of your favourite fresh herbs.

Notes

  • Save egg whites from this recipe for use in other dishes like French tuiles or financiers; they can be stored in the fridge for up to a week or frozen for longer.
  • Trim asparagus at the natural breaking point to remove tough ends before slicing in half for even cooking and presentation.
  • Use either almonds or hazelnuts depending on preference; slivered nuts add a pleasing crunch on top.