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This asparagus tart combines a puff pastry base with Dijon, Boursin, prosciutto, and tender asparagus. It’s elegant enough for entertaining, but quick enough for weeknights.
Why I Love This Asparagus Tart
Asparagus is the harbinger of spring. The first thing to pop out of the ground in my garden is the tender spears of asparagus. When they are fresh, they need to be enjoyed as often as possible. One can only eat so much creamed asparagus on toast or roasted asparagus before wanting something new.
Enter my quick and simple asparagus tart. Not only is this super quick, but it can also be an appetizer or a meal. This utilizes frozen puff pastry as the buttery, crispy crust with a creamy cheese layer topped with prosciutto and asparagus. A finished dish that seems time-consuming but takes mere minutes.
Everything you’ll need to make this recipe.
- Puff pastry is ready to go in the frozen aisle of the grocery store. For the most flavor, choose an all-butter crust.
- Asparagus is available out of season now, but choose in-season local asparagus for freshness and the best flavor.
- Prosciutto is a dry-aged, thinly sliced ham rich in flavor.
- Dijon mustard adds a flavor boost to the recipe without being too much.
- Boursin cheese is a soft herb-filled cheese that works well with asparagus.
Here’s how to make this recipe.
- Prepare the puff pastry. Line a baking sheet with parchment paper. Lightly flour the paper and unfold the puff pastry on top. Flour the pastry and gently roll out the dough, smoothing the folds. Using a knife, score a border about ½-inch from the edge around the entire rectangle.
- Assemble the pizza. Brush the Dijon mustard across the puff pastry. Crumble the Boursin cheese over the top. Place the prosciutto in an even layer over the cheese. Line the asparagus side-by-side over the top. If necessary, trim to fit the width of the pastry. Lightly drizzle the olive oil over the asparagus, then season with kosher salt and black pepper. Grate Parmesan cheese on top.
- Bake the pizza. Bake in a preheated 400°F oven for 20 to 25 minutes until the dough has turned golden brown and the asparagus has become tender.
These pro tips will make this recipe a success.
- Ensure the puff pastry has been thawed before using. Thawing overnight in the refrigerator is ideal; otherwise, it can get too soft if it thaws at room temperature.
- To improve the presentation and create an elevated look, trim off the sides of the pastry to create a perfect rectangle. Use a ruler or a straightedge to act as a guide along the side and cut with a pastry wheel.
- When baking, to check if asparagus is tender and fully cooked, insert a knife into a stalk. If the knife inserts easily with little resistance, then it is ready.
Frequently Asked Questions
Dijon mustard has a different flavor from yellow prepared mustard and should not be substituted for the other in this recipe.
Yes, the prosciutto can be omitted for a vegetarian version.
Yes! This can be eaten warm or cold and is perfect for a next-day helping.
You’ll love these other spring recipes.
Watch how to make this asparagus tart recipe.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Asparagus Tart
Ingredients
- 1 14-oz sheet puff pastry thawed in the refrigerator
- 2 tbsp Dijon mustard
- 1 5.2-oz container Boursin cheese
- 2 oz prosciutto (about 5 slices)
- 12 oz asparagus cleaned and trimmed
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Open the thawed puff pastry on a lightly floured piece of parchment paper. Roll it out to smooth the seams to an 11 x 14-inch rectangle. Transfer the pastry and parchment to a baking sheet. Using a sharp knife, make a line ½-inch around the perimeter of the pastry, only cutting halfway through, creating a crust. Do not cut all the way through the pastry.1 14-oz sheet puff pastry
- Brush the inside of the cut-line pastry with the Dijon mustard. Crumble the Boursin cheese evenly over the mustard. Lay the prosciutto over the cheese; the pieces can be offset to cover as best as possible. Top with a single layer of asparagus trimmed to fit within the crust from one long side to the other long side. Drizzle with olive oil, and sprinkle with salt, black pepper, and Parmesan cheese.2 tbsp Dijon mustard, 1 5.2-oz container Boursin cheese, 2 oz prosciutto (about 5 slices), 12 oz asparagus, 1 tbsp olive oil, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, ⅓ cup grated Parmesan cheese
- Bake in the preheated 400°F oven until the pastry is puffed and golden brown, 20-25 minutes. Remove from the oven and cool for 5 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Alternate the asparagus spears so both sides get tips and stalks. I bet this would be goos with hot honey! Or if you want something different, use sliced mushrooms?
This was delish. Do not add the salt. I should have known better but that is the only difference I would make. Might be interesting to try different cheeses too.
This was super easy and delicious. I only gave it 4 stars because the cheese made it super salty. I will make it again with a different kind of cheese. Thank you for sharing this recipe!
We loved this fresh, fun, delicious recipe! Asparagus is one of my husband’s favorite foods so this was very fun to try! It tastes as wonderful as it looks!
This was so good. Can’t wait to make it for friends. Thank you for sharing it with us.
Made this asparagus tart for a light lunch after church. It was soo good— it was easy to prepare and looked so pretty. I did not have Boursin do subbed shredded Gruyère. My hubby and I both loved it!
Only caution— the proscuitto is salty as well as the cheeses so if you are watching salt don’t add extra
Made this today, and it is delicious! Very easy to make, just as you described. I skipped evening out the pastry and just let it do whatever. This will be a favorite in our rotation! Thanks!