Asparagus Puff Pastry Tarts With Gruyere Cheese
Individually wrapped asparagus puff pastries are perfect for Easter dinner or a mother’s day brunch. They are easy to make with the help of premade pastry dough that cooks perfectly golden brown with a delicious buttery flavor.
Buttery puff pastry is baked to golden brown with tender stalks of asparagus all bundled together in a cheesy savory tart. Yes, this is the perfect side dish to go along with your holiday dinner! Plus the best part is that these cute little asparagus bundles are easy to make because we are using premade frozen puff pastry you find at the grocery store. Now that gives you more time for the main course and the desserts!
asparagus- fresh asparagus is a must for this recipe. Frozen or canned asparagus will not give the same delicious flavor! You want to find nice medium sized stalks. Thick asparagus will take to long to cook and stringy asparagus will be done cooking before the puff pastry.
puff pastry- is available in the freezer section of your local grocery store. This flaky pastry bakes perfectly and has a delicious buttery flavor saving you lots of time in the kitchen.
goat cheese- available in either crumbles or a log package. Goat cheese is tangy and creamy which pairs perfectly with the asparagus.
Gruyere cheese- melts very well
Wash the asparagus spears by running under cool water in a colander. Pat dry with a paper towel or clean kitchen towel. Snap the woody ends of the asparagus off leaving just the stalks.
Add the asparagus to a bowl and drizzle with a little olive oil. Use a fork to toss to coat. Sprinkle with half of salt, pepper and thyme.
In a separate small bowl mix together the goat cheese, gruyere, thyme, half of the salt and black pepper.
On a lightly floured work surface roll out the puff pastry sheet. Using a rolling pin roll the pastry out until it is about double in size but still maintaining its square shape.
Place a sheet of puff pastry on a baking tray lined with parchment paper. Use a sharp knife or a pizza cutter to cut the dough into 6 equal rectangles. Repeat the process with remaining puff pastry.
Now it is time to assemble the asparagus wraps. This is very easy to do if you follow these simple steps. Lay 3 stalks diagonally in each square of puff pastry. Add a small spoonful of the cheese mixture on top of the asparagus.
Next take a pastry brush and brush the opposite ends of the puff pastry dough with egg wash. This will help create a tight seal. Brush the outside of the wrapped spears with egg wash. Use your fingers to crimp the edges shut. Place your prepared baking sheet in a hot oven. Bake in the oven for 12- 15 minutes. The puff pastry will puff up and be a beautiful golden brown color.
- Allow the puff pastry to thaw for at least 20 minutes before rolling out.
- The important thing to remember is using the egg wash to help hold together the puff pastry. After brushing it lightly with the wash use your fingers to crimp and seal the edges together. This will also give the pastry a beautiful golden brown color.
Can the puff pastry bundles be made ahead?
Flaky puff pastry is best served right out of the oven. However you can make this ahead by preparing the pastry up until the final step of brushing the outside with the egg wash. Cover the entire sheet pan with plastic wrap and storing in the refrigerator until ready to bake. I would only recommend to do this one day ahead.
Can I use a different cheese?
Yes, you could use a combination of cream cheese and parmesan cheese in these asparagus tarts.
can i store and reheat leftover?
If you have leftovers let them cool to room temperature before storing. Store in an airtight container for 2-3 days in the refrigerator. To reheat bake in an oven for 4-5 minutes or until cheese warms through.
Looking for other asparagus recipes? Try these!
Air Fryer Roasted Asparagus with Garlic
Easy Instant Pot Asparagus
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
Asparagus Puff Pastry Tarts With Gruyere Cheese
- 1 bunch asparagus
- 1 package puff pastry, frozen
- 1/2 cup gruyere cheese, grated
- 2 ounces goat cheese, crumbed
- 1/8 teaspoon sea salt, divided
- 1/8 teaspoon cracked black pepper, divided
- 1 egg, beaten for egg wash
- Preheat oven to 425 degrees.
- Wash asparagus under cool water. Pat dry with paper towels. Trim ends from stalk.
- Place asparagus stalks in a bowl, drizzle with olive oil and sprinkle with half of salt and pepper.
- On a clean work surface sprinkle flour. Lay out puff pastry sheet working on 1 sheet at a time.
- Use a rolling pin to roll pastry dough into a thinner square about twice its size.
- Line two baking sheets with parchment paper and spread each pastry square on separate sheets.
- Use a sharp knife to cut each pastry sheet into squares 6 squares for a total of 12.
- Mix together soften goat cheese, Gruyere, thyme leaves and remaining salt and pepper .
- Lay 3 stalks of asparagus diagonally across each pastry square. Spread a small spoonful of cheese mixture on stalks.
- In a small bowl beat egg for egg wash.
- Use a pastry brush to brush each corner of the pastry dough. Careful wrap the asparagus by pulling pastry over and pressing it together. Crimp well with fingers and use egg wash to help seal edges.
- Bake in oven for 12-15 minutes or until asparagus is tender and the pastry has puffed up and become golden brown.
- Make-ahead instructions: Puff pastry is best served right out of the oven. However you can make this ahead by preparing the pastry up until the final step of brushing the outside with the egg wash. Cover the entire sheet pan with plastic wrap and storing in the refrigerator until ready to bake. I would only recommend to do this one day ahead.
It says add thyme leaves.. yet never listed in ingredients. So how much? As it is a flavorful herb and don’t want to overload the dish
Made these for Christmas dinner. They were delicious. My recipe added prosciutto. I did some with and without prosciutto. My first time working with puff pastry.