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Have you ever had a breakfast tart before? These cute individual asparagus tarts make the perfect ‘posh’ brunch. Keep your savory tart simple with just parmesan and basil, add some bacon or a poached egg – or bacon and a poached egg. If you’re looking for a delicious asparagus brunch recipe, this could be ‘the one’!
Asparagus is food of the gods, don’t you think? Along with avocado, I could probably eat it every day.
Why you should make this asparagus tart
There are so many great things about these kinds of simple puff pastry tarts (just like this baby tomato, prosciutto & pesto one, which we make all the time!).
This asparagus tart with puff pastry is:
- extremely easy to make. You can assemble your asparagus pies in a few minutes, and cook them in less than 20.
- impressive enough to serve to your next guests that you invite over for brunch!
- fabulous made with asparagus, parmesan and basil, but you can make them with whatever is in season (tomatoes, prosciutto, goat cheese & leeks…)
- equally as delicious served as it is, or…. topped with bacon and eggs! Because, bacon and eggs…
How to make these puff pastry asparagus tarts
Step 1: Cut rectangles out of a large puff pastry sheet.
Step 2: Score around the edges with a sharp knife, being careful not to cut all the way through!
Step 3: Pre-bake for 5 minutes so that the edges of the pastry start to puff up. Push the inside of the tart case down.
Step 4: Spread the inside of the tart with cream cheese mixed with lemon zest, then lay asparagus across the top.
Step 5: Bake for about 20 minutes, then top with egg and bacon, if you like (I like!). Sprinkle with parmesan and basil.
What a posh brunch!
Pro tip: Squeeze as much asparagus as you can on top of the layer of lemony cheese, as the asparagus will shrink a bit in the oven.
Can you make these asparagus puff pastry tarts ahead?
These tarts are best made just before eating, but you can definitely prepare your pastry and toppings ahead so that everything is ready to go!
More puff pastry recipes
- Baby tomato, pesto and prosciutto tart
- Ricotta, cherry tomato and chorizo puff pastry tarts
- Supermarket copycat pesto and cheese twists
- Sundried tomato, parmesan and rosemary palmiers
- Pear, feta and walnut puff pastry tarts (this one is a bit of a wildcard recipe, but some readers love it!)
- Skinny chicken and leek patchwork pie (for pie lovers!)
More asparagus recipes
- Lemony asparagus and prosciutto pasta
- Lemon butter salmon with potatoes and asparagus
- Orzo salad with feta, asparagus and chickpeas
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… OR TAKE A PHOTO AND TAG @scrummylane ON INSTAGRAM!
Asparagus tarts with parmesan and basil
Ingredients (UK/Australia? Click button below for grams & ml)
- ready-rolled puff pastry de-frosted if frozen
- 2 ounces cream cheese
- a few gratings of lemon zest
- salt and pepper
- asparagus about 5 to 8 spears per tart
- a little milk for glazing
- 2 eggs optional
- 2 large slices of bacon optional
- parmesan shavings shaved with a vegetable peeler
- fresh basil
- a drizzle of extra virgin olive oil
- Line a baking tray with baking paper. Unroll the puff pastry and lay out on a board or work surface. Cut out rectangles about 10x14cm/4×5.5in and place them on the baking tray.
- Preheat the oven to 220C/425F. Then mix the lemon zest and a bit of salt and pepper into the cream cheese. Trim the asparagus so that it’s about 10cm/4in long.
- Score a 1cm/½in border all around each pastry rectangle, then prick the inside all over with a fork (this is to stop it puffing up in the oven). Brush the border lightly with a little milk.
- Spread half of the cheese all over each tart (inside the border), then lay half the asparagus over the tarts lengthways and all facing the same way. Bake for 18-20 minutes or until the pastry is puffed and golden.
- About 5 minutes before the tarts will be ready, poach the eggs in a pan of boiling water for 3-4 minutes until cooked but still runny (if using). Also pan fry the bacon (if using). Arrange the bacon over the top of the tart (I split a large rasher in half and placed it in a criss-cross pattern), then carefully place the egg over the top of that.
- Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.