📖 Table of Contents
How to Make Asparagus Tart at Home with Brie Cheese
My asparagus tart recipe with Brie cheese is one of the most delicious asparagus recipes you have ever made!
➡️ You’re probably crazy about asparagus if you read my article about asparagus tart. Or perhaps you like appetizers and want to learn a new recipe. Or you’re just curious when you read a heading containing “asparagus tart”…
Subscribe to our newsletter!
Stay informed with our newsletter! Sign up to receive updates on new recipes and culinary articles. Plus, after subscription, you get a FREE sample of the cookbook “10 Common Mistakes Anyone Can Make In The Kitchen” (download link provided in the Welcome email.)
How to Make Asparagus Tart from Scratch at Home
Asparagus Tart with Brie Cheese
- 1 sheet of frozen puff pastry, thawed
- 1 lb asparagus, woody ends trimmed
- 8 oz Brie cheese, rind removed and sliced
- ¼ cup grated Parmesan cheese (optional)
- 2 tbsp extra-virgin olive oil
- salt and pepper, to taste
- 1 egg, beaten
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to fit the baking sheet and transfer it to the prepared baking sheet.
- Using a sharp knife, score a 1-inch border around the edge of the puff pastry. Prick the inside of the border with a fork.
- Arrange the asparagus spears in a single layer over the puff pastry, within the border.
- Place the slices of Brie cheese over the asparagus and sprinkle with grated Parmesan cheese if used.
- Drizzle the olive oil over the asparagus and season with salt and pepper.
- Brush the beaten egg over the border of the puff pastry.
- Bake the tart for 35-40 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
- Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
- Thaw the puff pastry according to package instructions before using.
- Roll out the puff pastry to an even thickness to ensure even baking.
- Score a border around the edge of the puff pastry to create a raised edge that will contain the filling.
- Prick the inside of the border with a fork to prevent the pastry from puffing up too much during baking.
- Use a sharp knife to slice the asparagus and Brie cheese into neat, even pieces.
- Arrange the asparagus and cheese in a single layer for even baking and melting.
- Drizzle the olive oil evenly over the asparagus to ensure that each spear is well-coated.
- Brush the beaten egg over the border of the puff pastry to create a golden, glossy finish.
- Let the tart cool for a few minutes before slicing to prevent the cheese from oozing out too much.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
Making Asparagus Tart at Home is a Breeze!
➡️ When I wonder if asparagus tart is the best spring appetizer, maybe I’m not just rhetorical, but rather I think that asparagus is plentiful in spring markets and has a great fresh taste that goes perfectly with different types of cheese – Gruyere, Cheddar, Mozzarella, Brie and so on …As such, I recommend that you choose one of the recipes I recommend below and make an appetizer that will definitely be a surprise appearance on your table.
FAQ’s for Cooking Asparagus
What is the best way to cook asparagus in a simple way?
The best way to cook asparagus in a simple way is to roast it in the oven. Preheat your oven to 425 degrees F (220 degrees C). Wash and trim the asparagus. Place the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast in the preheated oven for 12-15 minutes until tender.
How do you prepare asparagus for cooking?
To prepare asparagus for cooking, wash and trim the ends of the asparagus. You can either snap off the ends or use a knife to cut them off.
What are some side dishes that go well with asparagus?
Some side dishes that go well with asparagus include roasted potatoes, green beans, or a simple green salad.
Related Asparagus Recipes and Culinary Articles
📖 Cooking article by