Looking for a fancy but easy breakfast, brunch, lunch or appetizer idea? These cute puff pastry asparagus tartlets are the perfect choice. Keep it simple by adding parmesan and basil, add bacon or an egg – or bacon and an egg. So simple and delicious, and on the table in just 30 minutes.
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Why you’re going to love these tartlets
- EASY TO MAKE (RIDICULOUSLY SO). Throw together in just a few minutes, and cook in around 20.
- IMPRESSIVE. They may be easy, but with a name like asparagus tartlets, they’re impressive enough to serve to lunch/brunch guests, don’t you think?
- VERSATILE. Serve as a breakfast tart, or add sides and serve for dinner!
- EASY TO CUSTOMIZE. Adapt to make with whatever is in season (tomatoes, prosciutto, goat cheese & leeks…). Also, serve as they are, or top with an egg for more of a breakfast vibe.
About the ingredients
Store-bought puff pastry: One of the reasons these yummy cheesy asparagus tarts are so easy to make! I always look for an all-butter puff pastry. I also tend to check the back for the shortest ingredients list possible!
Cream cheese: Just basic spreadable cream cheese is fine. If you like however get flavoured cream cheese with herbs, garlic etc. Ricotta works well, too.
Lemon zest: You don’t need much, but it will make all the difference. Trust me.
Asparagus: You’ll need 5 to 7 spears for each of your asparagus tarts. This might sound like a lot, but asparagus tends to shrink as it cooks. Choose bright green, firm spears when they’re in season for the best results.
Eggs and bacon: Topping your tartlets with an egg and/or bacon is purely optional. Fry or poach your eggs, and fry the bacon until lightly crisp. Air fry the bacon if you like (in just 8 minutes) – it’s quick, easy, hands-off and avoids grease splatters.
Parmesan, basil and olive oil: Sprinkle just a little of all 3 of these over the top of your tartlets before serving. Another one to trust me on.
How to make them
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: Spread the inside of the tart with cream cheese mixed with lemon zest, then lay asparagus across the top.
Step 4: Bake for about 20 minutes, then top with egg and bacon, if you like (I like!). Sprinkle with parmesan and basil.
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.
How to serve and variations
BREAKFAST TARTS: Pop bacon and/or an egg on top. If you have an air fryer, air fried bacon will change your life!
LIGHT(ISH) BRUNCH/LUNCH: I’d serve with a simple green salad on the side (and perhaps a sneaky glass of white wine).
FOR A MORE SUBSTANTIAL MEAL: Why not serve with these crispy smashed potatoes (quick and easy in an air fryer!), lemony Mediterranean rice with chickpeas (stovetop or instant pot) or this delicious quinoa salad with crispy chickpeas?
VARY THE TOPPINGS: Not asparagus season? Use tomatoes, mushrooms or baby broccoli instead. As long as it’s something that cooks in around 20 minutes, you’re good to go.
VARY THE CHEESE: Use Boursin or ricotta instead of ordinary cream cheese. Just make sure you strain the ricotta first or it might make your pastry soggy. Instead of sprinkling parmesan over the top, how about crumbled feta, goat’s cheese or small slices of brie?
MAKE ONE BIG PUFF PASTRY ASPARAGUS TART INSTEAD: As long as it’s a bit wider than the asparagus, it doesn’t matter how long the tart is. The prep and cook time are the same as for the individual tartlets!
PREPARING AHEAD: These tarts are best cooked just before eating, but you can definitely prepare your pastry and toppings ahead so that everything is ready to go.
Top tips
- It’s best to use thin (very fresh) asparagus so that it’s nicely tender and a little crispy by the time the pastry is cooked.
- If you can remember to defrost the puff pastry in the fridge overnight it will be perfectly defrosted but still chilled when you’re ready to use it.
- Don’t forget the finishing touches. Sprinkle over a little parmesan, fresh basil and olive oil before serving for an extra fancy (and tasty) touch.
More things to know (recipe FAQ)
Make sure that your oven is fully pre-heated before cooking your tartlets. Don’t forget to prick the pastry all over with a fork inside the border you’ve marked out. Also try to use pastry that’s still cold. This way the fat won’t melt before baking and there’ll be more chance of getting a crisp tart.
Yes, absolutely. In fact here in Australia I think that’s the only type that’s available. Just remember to thaw it in the refrigerator (about 4 hours) until you can unroll it without it breaking but it’s still cold.
About 10x14cm/4×5.5in. However… pastry sheets come in different sizes. There are no absolute rules here! Just make sure that the trimmed asparagus spears can fit on the tartlets, with room for about a 1cm border around the edge.
These puff pastry asparagus tarts are best made and eaten immediately. However… if you have any leftovers, by all means cool them and keep them in the fridge for a few days. Alternatively you can freeze them in an airtight container for up to 3 months, then defrost in the fridge when ready to eat. Reheat for 5 to 10 minutes at 355F/180C to warm through and crisp up again nicely.
More asparagus recipes
It’s in season for such a short time, so make the most of it!
- This lemon butter salmon with potatoes and asparagus is sooo easy, and made all on the one tray.
- This orzo salad with feta, asparagus and chickpeas makes a perfect summer side for picnics and more.
- Serve asparagus on the side with this delicious, easy maple teriyaki salmon with soba noodles.
More savoury puff pastry tart recipes
- This baby tomato, pesto and prosciutto tart is a colourful crowd pleaser, and SO easy to make.
- These ricotta, cherry tomato and chorizo puff pastry tarts make a simple and tasty lunch or picnic snack.
- You might say these pear, feta and walnut puff pastry tarts are a bit of a wildcard recipe, but some readers love them!
Or check out all of my breakfast recipes!
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Puff Pastry Asparagus Tartlets With Bacon
Ingredients (UK/Australia? Click 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
Instructions
- 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.ready-rolled puff pastry
- 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.2 ounces cream cheese, a few gratings of lemon zest, salt and pepper, asparagus
- 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.a little milk for glazing
- 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. or air fry the bacon). 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.2 eggs, 2 large slices of bacon
- Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.parmesan shavings, fresh basil, a drizzle of extra virgin olive oil
Marissa | Pinch and Swirl says
I don’t think I can imagine a better breakfast than this – just perfect!!
Helen says
Thank you so much, Marissa! 🙂
Bintu @ Recipes From A Pantry says
This dish. Oh this dish.
Helen says
🙂 🙂
[email protected] Whole and Heavenly Oven says
You made this tart JUST for me didn’t you?! Helen, I seriously cannot stop drooling here! This tart is beyond gorgeous and I want it on my brunch menu for this weekend! Can’t ever get enough asparagus in my life! 🙂
Helen says
Ahhh, rumbled … how did you know I made this just to impress you?! To be honest, I could eat big bunches of asparagus every day just to myself … but I thought I’d better add a few more ingredients to this tart for the sake of the blog 😉
Krayl @ An Appealing Plan says
now I am starving!! So going to save this for my next girlfriends bruncheon!
Helen says
Hello Krayl! This would be great for a girly brunch. I really hope you remember it next time!
[email protected] Olives & Garlic says
I am all about this recipe. Helen i love anything with asparagus and eggs
Helen says
Thanks, Kathy!! Me too … love this combo of ingredients!
Laura says
Hi Helen, this tart looks beyond delicious as always, I think I would add both the egg and bacon and lots of asparagus like you suggest. It really could be a breakfast tart too. I think your egg on top looks gorgeous, mine won’t be as cute, the 40s museum sounded fun, I’m obsessed with 30s UK and David suchet and all things Art Deco,
Helen says
Thanks for the compliment on the egg, Laura! Actually, I think I slightly over-cooked it – I would have kept it a bit runnier so it ran all over the asparagus and bacon … mmmmm! Glad you like it!
Jess says
Gorgeous recipe! I love asparagus – tastes amazing with the bacon and egg!
Helen says
Thanks so much, Jess! 🙂
mira says
This tart is gorgeous Helen and so easy to make, too! Love it! And the more asparagus, the better! That 40s museum sounds like a lot of fun!!!
Helen says
Thank you, Mira! Definitely pile on that asparagus! 🙂
Meggan | Culinary Hill says
I love that you and Ala are virtual friends now! I have met Ala IRL actually and she’s amazing. 🙂 (sorry for stalking your comments). So ummmmmmmm…. what does it mean if the weather is a bit dicky? A few ideas have come to mind but this is a family-friendly blog so I’ll just let you explain. 🙂 I love love LOVE your recipe in particular, and puff pastry in general. You’ve inspired me to do a puff pastry round-up. I ought to get on that one of these years. And yes, pile as much asparagus on top as possible. I swear, when I roast it on a baking sheet, it’s piled up all over and falling over the sides when it goes in the oven, and it comes out as like, 3 or 4 spears. It’s just nuts. 🙂
Helen says
Ha … these definitely needed double the asparagus on, at least!!
That is hilarious that ‘dicky’ made you ‘wonder’ a bit! Isn’t it hilarious that so many of the differences between US and UK English end up seeming a bit, erm, rude? (dicky just means ‘iffy’ or unreliable)
Ala does indeed seem like a REALLY lovely person … and you can ‘stalk’ my comments all you like … lol!
Have a wonderful weekend, Meggan!
marcie says
Currently I’m blowing through an entire bunch of roasted asparagus as I sit here — I like it more than candy! And served up in puff pastry with the rest of these goodies can only make it worse for me. This looks amazing, Helen. Pinned!
Helen says
Thank you so much, Marcie! Asparagus is really addictive, isn’t it? I could eat a whole bunch all to myself as well … especially roasted. Glad you like the tarts, Marcie. 🙂
Tammy says
Just discovering the wonders of puff pastry for myself..there are so many things I want to make with it…adding this to the list! Looks wonderful 😀
Rachel (Rachel's Kitchen NZ) says
Oh, I wish it was asparagus season! Thanks for the dream – Helen.
swathi says
Delicious tart anything with puff pastry and asparagus is my kind, Pinning and tweeting.
Helen says
Thank you so much for the pin and tweet, Swathi! Really happy you like the tart!
Shashi at RunninSrilankan says
Oooh lemony cheese, flaky crust, crispy bacon, delicious asparagus, and that gorgeous runny yolk – now this is my kind of breakfast
Helen says
Yay! Me too! Thanks, Shashi! 🙂
Dannii @ Hungry Healthy Happy says
Asparagus and poached egg just go so perfectly together. This is such a lovely spring dish.
Helen says
Thanks, Dannii! It is a really good combo, isn’t it?
Kathleen | HapaNom says
I’m with you, there’s something very appealing about 1940’s fashion.
This dish looks fantastic! I love everything about this springtime tart – especially that egg! Just beautiful!
Helen says
Thank you so much, Kathleen! I can see more of these tarts in my near future!
[email protected] says
I would have loved the WW2 museum, we always try to visit the Imperial War Museum in Duxford when we’re home (we’re going in June). These tarts look so good. I would eat them for breakfast with the bacon and egg 🙂
Helen says
Is that in London? I’ve been wanting to go there some time, too … I really must soon! We went to a similar museum in Canberra Australia last year and just loved it but didn’t have enough time there.
Glad you like the tarts, Janette! 🙂
Kelley @ Chef Savvy says
This looks wonderful and so fresh! I love all of the fresh spring flavors!
Helen says
Thanks so much, Kelley! This is like spring on a plate, isn’t it? Makes me happy! 🙂
Ilona @ Ilona's Passion says
This has to be good:) Asparagus wit parmesan it sounds delicious…
Helen says
Thank you so much, Ilona! Glad you like it! 🙂
Ala says
Helen, hi!! I’m so glad I stumbled across your blog via Medha’s comments the other day, because I spent probably a good 5 minutes just staring at your lovely design and photos here. Love it! Throwback to the 40s fashion is the best–they knew what they were doing, right? You know what you’re doing with that puff pastry, too–this tart looks so completely up my alley, PLUS I have asparagus sitting in my fridge right now. I know what I’ll be up to this week during dinnertime 🙂 so lovely to meet you!
Helen says
Hello, Ala! So lovely to ‘meet’ you, too! Thank you so much for passing by and taking the time to comment … and most of all for the lovely complimentary feedback! I often struggle with my photos (dull grey UK and living in an apartment!) and get fed up with my design, so it’s encouraging to hear you say you like both.
I really hope you do give the little tarts a go some time. I don’t think you’ll be disappointed! 🙂