Chef John's Asparagus Tart

Chef John's Asparagus Tart

Chef John 22700

"As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be."
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40 m servings 795 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 56.6 g
  • 87%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  2. Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  3. Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  4. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  5. Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  6. Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.



I made this for a birthday luncheon with maple salmon from this website, and a fresh corn salad. It was great! After a 'test run' I did find the mustard a bit too pronounced, so I added a li...

It was really good. I mean, look at the ingredients -- you'd have to mess up worse than I did to make it not delicious. First, apparently, there are different sizes of puff pastry. This is m...

Easy and delicious. Looks beautiful too.