Asparagus Tart Recipe
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
321 kcal
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Course
Breakfast
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Cuisine
North American
Asparagus Tart Recipe
Description
This tart begins with thinly sliced onions cooked slowly in olive oil until soft and lightly caramelized, providing a sweet base layer. Rolled puff pastry forms a crisp yet tender foundation, topped with the onions, stalks of fresh asparagus, halved cherry tomatoes, and crumbled goat cheese. A dusting of flaky sea salt finishes the assembly before baking until the pastry puffs golden and the cheese softens.
The combination of the buttery pastry, tender vegetables, and tangy cheese delivers varied textures and balanced flavors. It works well for a casual lunch, light dinner, or as an elegant appetizer when cut into smaller pieces. The asparagus adds a subtle bitterness that pairs nicely with the sweetness of the onions and the creaminess of the cheese.
As a make-ahead tip, the tart can be assembled a day in advance and refrigerated, then baked fresh just before serving to preserve the pastry's flakiness.
Ingredients
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 1 heet puff pastry thawed
- 1 bunch asparagus about 10
- 2 small handfuls cherry tomato
- ¼ cup goat cheese crumbled
- ½ teaspoon sea salt flaky
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes. Reduce the heat to medium-low and continue to cook the onions for 10 minutes more. Remove them from the heat.
- Minutes before the onions are ready, begin rolling out the dough. Dust a clean work surface with flour and roll the dough out to 9"x11" then place it on the baking tray.
- Top the dough with the onions, leaving a 1-inch space at the edges. Line up the asparagus on top of the onions and then top with the tomatoes and goat cheese. Sprinkle the flaky sea salt over the top.
- Place the tart in the oven and bake it for 25 minutes, or until the pastry is puffed and golden. Remove the tart from the oven and let it cool for a few minutes before cutting it into 6 pieces.
Notes
- The tart can be assembled ahead and kept refrigerated overnight before baking.
- Use flaky sea salt to finish for texture and to highlight the flavors.
- Ensure the puff pastry is thawed but cold before rolling to maintain flakiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 321kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 4mg | 1% |
| Sodium | 336mg | 14% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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