This Asparagus Puff Pastry Tart with Gouda is the perfect springtime (or anytime) appetizer or brunch dish! Tender asparagus is cooked on top of puffed pastry with a delicious, creamy sauce made with egg yolks, gouda cheese and Greek yogurt!
I don't know about you, but I'm more than ready for springtime and all the sunshine and delicious flavors that come with. This easy to make Asparagus Puff Pastry Tart with Gouda mentally transports me to a warm, spring day with plenty of sunshine. Making this beautiful tart is surprisingly simple so let's get to it!
How to Make Asparagus Puff Pastry Tart with Gouda
Fill a large bowl with ice water and set aside. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus and cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus.
Drain and transfer asparagus to the bowl with ice water to stop the cooking process. Drain asparagus and pat dry. Preheat the oven to 400 degrees F.
Roll out the thawed puff pastry sheet on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, in a medium bowl, whisk together the Gouda cheese, shallot, egg yolks, Greek yogurt, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving about a 1-inch border on all sides.
Toss the asparagus with the olive oil, ¼ teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest. Serve warm or at room temperature!
What Other Cheese can I Use for this Asparagus Tart?
Any good melting cheese would work beautifully in this tart. I find that both tangy and mild flavored cheeses work well depending on your taste.
Some other cheeses that I imagine would taste delicious in this asparagus tart are gruyere, fontina, Comté, muenster, Havarti and Monterey jack. Feel free to experiment and let me know how your creations turn out in the comment section below!
What to Serve with this Asparagus Tart
This tart makes a perfect appetizer course for brunch or dinner. It can also be served as a main dish for brunch and would pair well a fresh salad and fruit.
Serve this tart as an appetizer to your favorite dinner menu to impress your guests! I've served this tart with as a first course along with Maple Dijon Salmon and roasted red potatoes as the main course and it was wonderful!
You Will Also Love these Fresh, Vibrant Recipes:
Smoked Salmon and Asparagus Frittata
One Pan Lemon Orzo with Shrimp, Asparagus and Peas
Smoked Salmon and Asparagus Quiche
Recommended Tools for this Recipe:
Asparagus Puff Pastry Tart with Gouda
Ingredients
- 1 pound asparagus trimmed
- 1 sheet frozen puff pastry thawed
- All-purpose flour for dusting
- 1 ½ cups grated gouda cheese
- 1 tablespoon minced shallot
- 2 large egg yolks
- 1 tablespoon whole milk Greek yogurt
- 2 tablespoons milk
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon dried thyme leaves
- Salt and fresh cracked black pepper to taste
- 2 teaspoons extra-virgin olive oil
- Fresh grated lemon zest for topping
Instructions
- Fill a large bowl with ice water and set aside. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus and cook until bright green and crisp-tender, about 2 to 5 minutes, depending on how thick your asparagus is. Drain and transfer asparagus to the bowl with ice water to stop the cooking process. Pat asparagus dry and set aside. Preheat the oven to 400 degrees F.
- Roll out the puff pastry on a floured surface then transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, whisk together the Gouda, shallot, egg yolks, Greek yogurt, milk, nutmeg, thyme leaves and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving about a 1-inch border on all sides.
- Toss the asparagus with the olive oil, ¼ teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest and serve warm or at room temperature.
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