Asparagus Tart
This Asparagus Tart is the ultimate spring brunch and perfect for wowing your guests at Easter, Mother's Day, showers and birthdays! Fresh asparagus and dairy-free cheese are baked on a flaky puff pastry crust and baked until the veggies are tender-crisp, the cheese is melty and the pastry is golden.
Ingredients
- 1 sheet gluten-free puff pastry , fresh or thawed if using frozen* - May sub with regular if not gluten-free. Jus-Rol Gluten-Free Puff Pastry is gluten-free and vegan while Genius and Scharr are both gluten-free and dairy-free but not vegan. Not all brands are vegan, so it's always a good idea to check the label if you want a vegan variety. A few vegan puff pastry doughs are Pepperidge and Wewalka.
- 1 bunch asparagus, medium stalks , washed, dried and tough ends trimmed
- 2/3 cups vegan mozzarella , grated. We like Violife or Treeline. May sub with grated vegan (or regular if not dairy-free) gruyere or Swiss.
- 2/3 cups artisanal vegan fontina cheese , grated. May sub with regular fontina or mozzarella if not dairy-free.
- 1 tablespoon avocado oil or olive olive. You can also use an egg-wash if not vegan.
- 1/3 tsp dried Italian seasoning (or a combination of both dried oregano + dried basil)
- 1/4 tsp garlic powder
- salt & pepper to taste
- Flakey sea salt, fresh cracked black pepper and fresh chopped herbs to garnish
Instructions
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
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Use a rolling pin to gently roll the thawed puff pastry into a 10”x14” on a floured surface or silicone mat. Transfer to the prepared-lined baking sheet.
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Use a sharp knife to lightly score a smaller 8.5”x12.5” rectangle (leaving about a 1 1/2” border from the edge on all sides) into the dough, making sure not to cut all the way through down the dough. Use a fork to prick the inside of the scored rectangle.
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Add the grated cheeses in the scored rectangle.
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Arrange the asparagus spears crosswise in a single layer on top of the cheese. Season with salt, black pepper and Italian seasoning. Brush the edges of the pastry with oil (or the egg wash).
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Place the baking sheet into the oven and bake the tart for 15-20 minutes, watching carefully until the pastry is golden and cooked through.
Remove from the oven and sprinkle with chopped parsley.
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Allow to cool for 5 minutes before slicing and serving.
Recipe Video
Recipe Notes
- To Store & Reheat: These are best fresh, but cooled leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 375°F oven until warmed through.
- To Freeze: Place cooled leftovers into a freezer-safe container, adding wax or parchment paper between layers. Reheat within 2 weeks, directly from frozen.