With just 5 ingredients, these Easy Asparagus Tarts with Mozzarella Cheese are quick, easy and versatile. Serve these savory tarts for brunch, lunch, or as an appetizer to dinner.
An Easy & Savory Tart
These asparagus tarts are a true savory treat! They’re made with just 5 ingredients and come together so easily! Tarts are one of those things that, in my opinion, always look fancy but in reality take just minutes to prepare.
This is a versatile recipe because it can literally be served any time of the day, either as the main course or as an appetizer or side dish. I love serving this at brunch, as it strikes the “lunch” side of brunch and provides a nice contrast to all the breakfast foods. It can also make a light meal, perfect for lunch, or serve to guests as an appetizer while you prepare the main course.
Even though asparagus is likely not the first thing to pop into your mind when you think of green vegetables, they’re one of my favorites. I’ll take asparagus over spinach any day! I love how quickly asparagus cooks and how it becomes tender and flavorful with just a few ingredients. And, if you can make these tarts with asparagus fresh from the garden…oh so good!
There’s really no way to go wrong when you make an asparagus tart! As long as you like asparagus (and possibly even otherwise!), you’ll love these tender, flaky and cheesy tarts!
What You’ll Need
There’s only 5 ingredients in this easy cheese tart!
- Asparagus spears – You’ll want to choose thin spears and trim the ends.
- Frozen puff pastry – Thaw before beginning the recipe.
- Mozzarella cheese – Using high quality fresh mozzarella is essential for this cheese tart.
- Salt and pepper – To taste.
- Balsamic glaze – An optional topping before serving but highly recommended as it adds so much flavor.
How to Make An Asparagus Tart with Mozzarella Cheese
Altogether, this asparagus tart comes together in just about 30 minutes. There’s a few simple steps and some baking time to prepare this delicious brunch treat.
- Cook the asparagus. Add salt to boiled water, followed by the asparagus spears. Boil for few minutes and then drain, and immediately transfer to ice water. Drain again and pat dry with paper towels.
- Bake the puff pastry. Preheat oven to 400˚F. Roll the puffy pastry out on a lightly floured surface until it’s about 1/8-inch thick. Transfer to the baking sheet and prick with a fork. Bake for 10 minutes. Transfer to wire rack to cool.
- Add the asparagus and mozzarella. Tear the mozzarella into pieces and arrange all over the puff pastry, with just a 1-1/2 inch border. Add the asparagus spears on top of the mozzarella. Brush with olive oil and salt and pepper.
- Bake. Bake until the cheese is melted and the pastry is crisp and golden brown, about 15 minutes.
- Serve. Drizzle with balsamic glaze. Cut into pieces and serve.
Tips for Success
For perfectly crisp, cheesy asparagus tarts, keep these few tips in mind. I’ve also included a few ways to switch up these savory pastry puff tarts if you feel included!
- Switch up the cheese. While fresh mozzarella is a classic choice, you may use other cheese on these asparagus tarts. Smoked cheddar, gruyere, goat cheese, or gouda would be other great choices.
- Use other veggies. Don’t have asparagus on hand? You can also use broccoli, tomatoes, mushrooms, squash, zucchini or any other quick-cooking vegetables.
- Always trim the asparagus. Trim your asparagus by bending back the end, it will automatically snap at the edge of the tough part. Then you can line them up and cut it straight across so it’s all even and uniform.
- Score the edges before baking. If you quickly score the edges of the pastry, about an inch or so in from the edge, you’ll get a puffed up, professional looking crust for your cheese tart.
- Add more flavor. Feel free to add fresh parsley, green onion, garlic, or a splash of lemon juice for additional flavor.
This asparagus tart is very versatile, in that it can be served for brunch, as a light lunch, as an appetizer, or even as a side dish!
- For dinner, it would pair well with some garlic baked salmon or grilled lemon chicken.
- For lunch, enjoy two small slices or cut the pastry into 6 instead of 9.
- Enjoy as a light appetizer before dinner.
- Add it to a brunch bar and serve with fruit and other pastries for a filling brunch or breakfast.
How to Store Leftovers
- If you have any of your asparagus puff pastry left, store it in an airtight container in the fridge. It’s best enjoyed within a day or two, as the puff pastry will begin to lose it’s puff quickly and start to get soggy – though it will still taste great.
- For the best texture, reheat in the oven until the cheese as warm and melty.
Asparagus Mozzarella Cheese Tart
- Preheat oven to 400˚F.
- In a pot or saucepan, bring 8 cups of water to a boil.
- Stir in 2 tablespoons of salt and add the asparagus spears; boil for 2 to 3 minutes.
- Drain the asparagus and immediately transfer to ice water to stop the cooking process. Pat dry with paper towels and set aside.
- Line a baking sheet with parchment paper and set aside.
- Roll out the puff pastry and set on a lightly floured surface. Using a rolling pin, roll it out to a rectangle that’s about ⅛-inch thick.
- Transfer the puff pastry to the baking sheet.
- Prick the puff pastry all over with a fork.
- Bake for 10 minutes.
- Remove from oven and transfer the puff pastry to a wire rack to cool down a bit.
- Tear the mozzarella cheese into smaller pieces and place all over the puff pastry, leaving about 1-½ inch uncovered border on all sides.
- Arrange the asparagus spears on the pastry.
- Brush the asparagus with olive oil and season with salt and pepper.
- Bake for 15 to 18 minutes, or until cheese is melted and puff pastry is crisp and golden brown.
- Remove from oven and drizzle with a bit of balsamic glaze.
- Cut into 8 slices. Serve.