Asparagus Puff Pastry Tart

A mouthwatering Asparagus Puff Pastry Tart is the delightful combination of cheese and asparagus

Imagine a perfectly crispy and golden crust, filled with gooey melted hard cheese and garnished with tender green asparagus.

This amazing recipe requires only three ingredients! Can you believe it?

With ready-made puff pastry, asparagus, and cheese, you can make this delightful treat in no time.

Пирог из слоеного теста с сыром и спаржей пошаговый рецепт

The beauty of this dish lies in its versatility, as it can be enjoyed at any time of the year.

All you need is some ready-made puff pastry and frozen green asparagus.

A single standard package of puff pastry will make two mouthwatering tarts.

For the cheese filling, simply grate your favorite hard cheese.

The enticing aroma of this tart will leave you craving for more.

Пирог из слоеного теста с сыром и спаржей рецепт

Ever come across frozen asparagus in the store and wondered what to do with it? Look no further!

This truly simple dish promises an unforgettable taste experience.

You can make the extraordinary taste and vibrant aroma of the asparagus even better! How? Just use some dried marjoram, vegetable oil, and a sprinkle of coarse salt.

Treat yourself and your loved ones to a wonderful, and above all, nourishing pleasure.

Пирог из слоеного теста с сыром и спаржей рецепт с видео

This Asparagus Puff Pastry Tart is the perfect solution for a delicious breakfast. Orr a healthy snack that the whole family can enjoy.

Not only is it incredibly easy to make, but it also boasts an impressive appearance.

The combination of crispy puff pastry, tender asparagus, and a cheese filling is guaranteed to amaze you!

how to cook Asparagus Puff Pastry Tart?


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Let’s get started by preheating the oven to a toasty 175°C (350°F). Take the unleavened puff pastry out of the freezer and let it defrost according to the instructions on the package. Once it’s ready, place it on a lightly floured surface.

TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Thaw Frozen Puff Pastry“, “How to Bake Frozen Puff Pastry in Oven“, and “Tips How to Make Puff Pastry Recipes“.


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Now, it’s time to roll out the puff pastry into a square measuring 20 cm by 20 cm. If you want to be precise, grab a ruler to help you out.

TIPS. If cracks appear while working with puff pastry, simply moisten them with a little water and press them together with your fingers.


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Using a pizza cutter and a ruler, cut the dough in half to create two equal rectangles measuring 10 cm by 20 cm.

TIPS. Don’t limit yourself to using just a pizza cutter to cut puff pastry; a sharp knife works just as well.


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Stepping back 2 cm from each edge, cut the dough. Be careful not to cut through.


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Take a fork and prick the middle of each rectangle. This will prevent the dough from puffing up too much.


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Line a baking sheet with parchment paper and transfer the rectangles onto it.


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Pop the baking sheet into the preheated to 175°C (350°F) oven and let the tarts bake for about 10 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


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Take the tarts out of the oven and let them cool for a bit. Now, put some grated cheese right in the middle of each tart.

TIPS. Gently press the center of the pastry tart with a spoon. This makes more room for the filling.


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Grab some slightly defrosted asparagus and lay 6 pieces on top of the cheese. Alternate the direction of the asparagus, so half of them go one way and the other half go the opposite way.

TIPS. Feel free to use fresh asparagus or green beans instead of frozen ones.


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Give the asparagus a little brush of vegetable oil and sprinkle some dried marjoram on top for extra flavor.

TIPS. If you’re not a fan of marjoram, try using other dried herbs that suit your taste.

TIPS. A pastry brush specifically made for pastries can help evenly distribute vegetable oil over the filling or dough.


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In a small bowl, lightly beat an egg with a whisk. Add some water and give it a good stir.


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Brush the edges of each tart with the egg mixture you just made.

TIPS. If you don’t have a pastry brush, you can use the tip of a folded paper towel or simply brush the dough with your finger to apply the egg mixture.


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Back into the oven they go! Bake the tarts for another 15-20 minutes at 175°C (350°F).


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Once they’re done, take them out and sprinkle some coarse salt on top for that extra crunch.


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Now comes the best part – cutting Asparagus Puff Pastry Tart into equal pieces and serving

Asparagus Puff Pastry Tart


for the filling

  • Grated cheese – 1/2 cup (50 g)
  • Dried marjoram – 1 tsp. (1 g)
  • Frozen asparagus – 12 pcs. (100 g)
  • Vegetable oil – 1 tbsp. (14 g)

for the crusts

  • Puff pastry – 1/2 pack (250 g)


  • Eggs – 1 pc. (50 g)
  • Water – 1 tsp. (5 g)
  • Coarse salt

Cooking steps:

  1. On a lightly floured work surface, roll out a sheet of puff pastry into a square measuring approximately 20cm by 20cm. Using a pizza cutter and a ruler, cut the dough in half into two equal rectangles measuring 10cm by 20cm. Stepping back 2 cm from each edge, cut the dough. Be careful not to cut through. Prick the middle with a fork.
  2. Transfer the dough to a baking sheet lined with parchment paper. Bake the cakes in an oven preheated to 175°C (350°F) for about 10 minutes.
  3. Remove the tarts from the oven and cool slightly. Place grated cheese in the center. Place lightly thawed asparagus on top, 6 pieces per layer. Alternate the bottom and top of the asparagus so that half is laid out in one direction through one, and the other half in the opposite direction through one.
  4. Brush the asparagus with vegetable oil and sprinkle with dry marjoram.
  5. Lightly beat the egg with a whisk, add water and stir. Brush the edges of the tarts with the egg mixture.
  6. Bake in an oven preheated to 175°C (350°F) for 15-20 minutes.
  7. Sprinkle the finished puff pastry tarts with coarse salt.

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