Asparagus Pesto Tart
This easy Asparagus Pesto Puff Pastry Tart is ideal for spring. A light, flaky crust topped with vibrant pesto and fresh asparagus, ready to serve in less than 30 minutes.
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Spring is here, and everything green is turning up, including this Asparagus Pesto Puff Pastry Tart! Made with just a handful of fresh ingredients and a sheet of flaky puff pastry, you can whip together this sensational pesto appetizer to serve at brunch, lunch or your Easter dinner.
Vibrant green pesto pairs beautifully with tender asparagus and sharp gruyere cheese, creating a savory tart that looks impressive, yet comes together in less than 30 minutes.
Note that using asparagus during peak season with thinner stalks will yield the best results.
Easy Substitutions & Swaps
One of the best things about this Asparagus Pesto Puff Pastry Tart is how easy it is to customize. Whether you’re working with what’s on hand or looking to get a little creative, here are some ingredient swaps that will set you up for success:
- Pesto – If you don’t have time or the ingredients to make homemade pesto, no problem. Store-bought pesto works beautifully. Shop for your favorite jarred version, or look for it fresh in the refrigerated section. Any green pesto will work.
- Date Syrup – This finishing touch is optional, but you can easily finish this asparagus pesto tart with another sweet alternative. A balsamic glaze drizzle is a fantastic option. It adds a rich, acidic note that plays well from the richness of the cheese.
- More Cheese – Turning up the flavor with a little extra cheese is always a good idea. Try sprinkling a handful of goat cheese or feta, or shaving on some fresh parmesan, after you layer on the asparagus. Any of these cheeses will add a delicious savory punch and work well with the other spring flavors.
Asparagus Tart Alternatives
Choosing your asparagus during peak season when the stalks are thinner will yield the best results. If it’s not in season or isn’t inspiring you, try this tart with sliced zucchini, cherry or plum tomatoes or caramelized onions.
If you’re loving how the asparagus is looking, buy extra to make this brunch favorite or a spring salad that features other spring flavors.
So, what are you waiting for, huh? Grab a large sheet pan and get it lined with parchment paper while your puff pastry is thawing.
Asparagus Pesto Puff Pastry Tart
Ingredients
- 1 sheet frozen puff pastry, thawed
- ½ cup Dairy-Free Pesto
- 6 ounces gruyere cheese, shredded
- 1 pound asparagus, trimmed (about 1 bunch)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
- 1 egg
- 3 tablespoons date syrup, optional
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Lightly flour a work surface and gently roll out thawed puff pastry to about a 12-inch by 14-inch rectangle. Transfer to parchment-lined baking sheet.
- Use a fork to prick the pastry, leaving about a 1-inch edge.
- Spread pesto onto the pastry where you poked holes with a fork, keeping that 1-inch edge untouched. Sprinkle with shredded gruyere.
- Line up trimmed asparagus in a single layer over the cheese.
- Add egg to a small bowl with 2 tablespoons water. Whisk until combined to create an egg wash. Brush egg wash onto the 1-inch edge ofthe puff pastry.
- Season asparagus with salt and pepper. Drizzle with olive oil.
- Bake for 15 to 18 minutes, until the edges of the crust are puffed and golden. Let cool for a few minutes.
- Drizzle with date syrup (optional), slice and serve.
Like this? Leave a comment below!
I tried this recipe and did not have pesto. I substituted with garlic alfredo sauce topped with the cheese and fresh basil leaves. Delicous and a party hit for sure! I suggest adding to the initial time of the recipe to include defrost time of the puff pastry for less experienced cooks. My son actually made it and was hesitant to prick the crust thoroughly. Is that why it didn’t puff up? Or maybe he did not defrost it completely? We also had to bake it twice as long. Probably because of not pricking it enough or deep enough? I don’t know but I am definitely making it again!
Thank you so much for the review. I love that it was a party hit and that your son gave it a try! That garlic alfredo swap sounds absolutely delicious, though it might be contributing to the issues you addressed.
To answer your questions specifically, yes, both issues are likely connected. Pricking the puff pastry thoroughly is the most important step for getting an even bake. When the pastry isn’t pricked deeply enough, the steam has nowhere to escape and the center puffs up unevenly rather than staying flat and crispy. A fork pressed all the way through at close intervals across the entire surface makes a big difference.
Incomplete defrosting is the other likely culprit for the longer bake time. Puff pastry needs to be fully thawed but still cold when it goes into the oven. The sweet spot is about 30 to 40 minutes at room temperature, or overnight in the refrigerator.