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Asparagus tart with roasted veggies and carrots with green tops laying to the side. one triangle of tart missing out of the square

Asparagus Tart

Krista Stechman
Asparagus Tart is the perfect spring time appetizer, filled with fresh spring produce and fresh herbs. This tart has a creamy garlic and herb cheese spread and glazed shallots that just make it over the top delicious. The best part? It's super easy!
5 from 2 votes
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course appetizer, dinner, lunch, snack
Cuisine american
Servings 6 people
Calories 406 kcal

Equipment

  • oven
  • stove top

Ingredients
  

  • 1 sheet puff pastry
  • 1 egg
  • 1 pound asparagus ends cut and cut into 1 inch pieces
  • 6 oz baby rainbow carrots sliced into thin circles
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the glazed shallots

  • 2 large shallots julienne cut
  • ¼ cup chicken stock
  • 2 tablespoon white wine dry
  • 1 tablespoon butter unsalted
  • 1 teaspoon sugar
  • 1 pinch black pepper

For the spread

  • 6.5 oz alouette garlic and herb cheese spread 1 container

Garnishes

  • 2 tablespoon fresh dill chopped
  • 1 tbsp fresh chives sliced thin

Instructions
 

For the puff pastry

  • Get your puff pastry out about 40 minutes before baking to allow the dough to warm up.
    2. Preheat your oven to 400°F.
    3. Whisk 1 egg with 1 tablespoon of water and set aside.
    4. Take your puff pastry out of the package and lay it onto a lightly floured surface. Lightly flour a rolling pin and roll dough so it is about 1 inch bigger on each side.
    5. Brush all of your dough with the egg wash.
    6. Fold each side of the dough over about 1 inch and brush the top of that dough with the egg wash as well.
    7. Place your puff pastry onto a baking sheet lined with parchment paper and bake for about 20 min or until puffed and a medium golden brown color.
    8. Remove from oven and allow to cool.

Cutting and roasting the veggies

  • Cut the ends off the asparagus and discard. Cut the remaining asparagus into 1 inch pieces and place onto a baking sheet lined with parchment paper.
    2. Cut the rainbow carrots into thin circles, about ⅛ inch thick and place onto the same baking sheet as the asparagus on the opposite side.
    3. Drizzle with olive oil and season with salt and pepper.
    4. Roast for 10-15 minutes until a light golden brown. Let cool.

Making the glazed shallots

  • While the puff pastry and the veggies are in the oven, slice the shallots. Place them into a heavy bottomed sauce pan.
    2. Add the chicken stock, white wine, butter and sugar to the pan and cook on medium-high heat stirring occasionally until the liquid evaporates.
    3. Once the liquid is evaporated turn the heat to medium and stir more frequently scraping up all the brown bits off the bottom. Continue to do this until the shallots have a nice medium caramelized color. Take them off the heat to cool.

Chopping the garnish

  • While everything else is cooking, rough chop your dill and thin slice your chives. Set to the side.

Putting the tart together

  • After everything has cooled, slightly press down the puff pastry so it is even with the sides.
    2. Spread the cheese evenly over the top leaving the folded over dough as edges.
    3. Spread on the glazed shallots.
    4. Sprinkle on the roasted asparagus, carrots, dill and green onions. Top with a couple sprinkles of black pepper. Enjoy!

Nutrition

Calories: 406kcalCarbohydrates: 29gProtein: 8gFat: 30gSaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 418mgPotassium: 304mgFiber: 3gSugar: 5gVitamin A: 4558IUVitamin C: 6mgCalcium: 43mgIron: 3mg
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