Asparagus Mozzarella Cheese Tart
Jul 06, 2021, Updated Apr 07, 2026
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With just 5 ingredients, this Easy Asparagus Tart with Mozzarella Cheese recipe is quick, easy, and versatile. Serve this savory tart for brunch or lunch, or as an appetizer before dinner.
An Easy & Savory Asparagus Tart
These easy asparagus tarts are made with just 5 ingredients and come out flaky, cheesy, and so good every time. They look fancy, but they’re actually one of the easiest appetizers you can throw together. Perfect for brunch, lunch, or a quick starter when you want something that feels a little extra without the effort. Basically, if you can make this, you can also make my tomato tart… or go the sweet route with my berry tart.
Why You’ll Love This Asparagus Recipe
- Only 5 ingredients. First and foremost, you’ll just need 5 ingredients to make this asparagus cheese tart – and that’s including salt and pepper!
- Quick & easy. From start to finish, this recipe comes together in about 30 minutes. So easy you can whip it anytime!
- Versatile. As I mentioned, one reason I love cheese tarts is that they’re so incredibly versatile. You can enjoy these for brunch, as an appetizer, at a party, or even for a light lunch.
Ingredients You’ll Need
- 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.
Can I Use Different Cheese?
Absolutely. 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.
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.
Recipe Tips
- 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.
Serving Suggestions
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.
Add it to a brunch bar and serve with fruit and other pastries for a filling brunch or breakfast.
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Asparagus Mozzarella Cheese Tart
Ingredients
- 1 pound thin asparagus spears, ends trimmed
- 1 sheet frozen puff pastry, thawed
- 8 ounces fresh mozzarella cheese
- olive oil, for brushing
- salt and fresh ground pepper, to taste
- balsamic glaze, for serving
Instructions
- Prep. Preheat oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- Cook the asparagus. 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.
- Prep the puff pastry. Roll out the puff pastry and set it on a lightly floured surface. Using a rolling pin, roll it out to a rectangle that’s about ⅛-inch thick.
- Bake. Transfer the puff pastry to the baking sheet. Prick the puff pastry all over with a fork. Bake for 10 minutes.
- Cool the puff pastry. Remove from the oven and transfer the puff pastry to a wire rack to cool slightly.
- Prep the cheese. Tear the mozzarella cheese into smaller pieces and arrange it over the puff pastry, leaving about 1-½ inches of uncovered border on all sides.
- Add the asparagus and bake. 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.
- Finish and serve. Remove from oven and drizzle with a bit of balsamic glaze. Cut into 8 slices and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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.
