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
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Asparagus tarts with parmesan and basil
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.
- 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.
Gayle @ Pumpkin 'N Spice says
This tart looks absolutely gorgeous, Helen! I love tarts with asparagus, so i definitely need to try this one out. Sounds like it would make the perfect meal!
Helen says
Thanks, Gayle! This is my new favourite spring brunch!
Ala says
Hee hee, I’m glad you found your good luck charm for the sunny weather! We’ve got the sun out most days around here, but I certainly wouldn’t pass up the opportunity to celebrate with this great tart. Thanks so much for sharing this, Helen! Can’t wait to get a bite springtime in my next home-cooked lunch!
Helen says
Thank you, Ala! That good luck charm of mine seems to be working quite a bit around here lately. Fingers crossed the sunshine continues!
Zainab says
Asparagus is seriously one of the best things of spring!! You surely embraced it in this tart!! Love love the basil addition 🙂
Helen says
Thanks so much, Zainab! You’re right that spring asparagus rocks. I could eat it every day!
Denise | Sweet Peas & Saffron says
I’m impressed that you go to museums on your day off…I think I would sit on the couch and read a book…I am so far behind on my reading! Love the looks of these tarts, and yay for asparagus season! Can’t wait for full-blown summer produce…winter has felt so long!
Helen says
Ha! Well, I work from home and often sit on the couch to work, so I don’t fancy doing that on my day off, too 🙂
So happy you like the little tarts … they really cheer me up after the long winter!
Ashley says
Well it sounds like it was a great day off! And these little tarts sound just delicious! I am blowing through asparagus like nobody’s business right now – I would devour these!
Helen says
Teehee … me too … it’s one of my fave foods for sure. And these are a great excuse to eat pastry as well!
Dini @ Giramuk's Kitchen says
Helen… this has stolen my heart! I LOVE puff pastry tarts and even more everything in this one! I am an absolute Basil fanatic too! I would be the one to go the whole “hog” for bacon and eggs! hehehe!! This is going on my Brunch to do menu for sure!
Helen says
Oooh, really excited that you feel tempted to make this, Dini! Thank you so much for ‘liking’ it! I’m really happy that you’d go the whole hog, too … lol!
Lorraine @ Not Quite Nigella says
And this comes at a time when I’m eating breakfast so I’d love it! I love it when people get dressed up in 40s and 50s outfits. Such a glorious time fashion-wise! 😀
Helen says
Yes, it would be fun to go back to that time just for a day or two to see what it was like!
Eva says
Celle ci c’est mon parfait brunch ! J’aime beaucoup le mélange que tu as réalisé Helen. Asperges, parmesan, œufs, bacon….tout est la pour se régaler ! So good !
Helen says
Thank you so much, Eva! Celle ci c’est l’un de mes brunchs favoris aussi … j’adore les asperges, surtout les asperges anglais en saison. Mmmm!
mila furman says
I love this…I really do… But I especially love that you used store bought puff pastry!!! And that poached egg on top of it is JUST calling my name 🙂
Helen says
Thank you, Mila!! I would never make my own puff pastry … lol! Just love how easy this is when you just unroll the pastry, top and bake … yum!
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! 🙂