Asparagus brunch tart with parmesan & basil

A simple puff pastry tart that celebrates the season's first local asparagus. It's easy to customise (add an egg, bacon or both!) great for throwing together at the last minute but also impressive enough to serve to guests. Perfect with the parmesan and basil scattered over at the end!
Course Appetizer or snack, Breakfast, brunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 251 kcal
Author Helen


  • 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
US Customary - Metric


  1. 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/4x5.5in and place them on the baking tray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, scatter some parmesan shavings and fresh basil over each tart and drizzle over a tiny bit of olive oil.

Recipe Notes

Adapted from this recipe.

Nutrition Facts
Asparagus brunch tart with parmesan & basil
Amount Per Serving
Calories 251 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g45%
Cholesterol 209mg70%
Sodium 299mg12%
Potassium 143mg4%
Carbohydrates 1g0%
Sugar 1g1%
Protein 9g18%
Vitamin A 620IU12%
Calcium 52mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.