Featured Side Dishes

Asparagus Puff Pastry Tart


One of my favorite spring-time vegetables to enjoy is Asparagus.

My neighbor recently brought over some fresh asparagus from his garden for my family to enjoy

and I quickly put together my favorite recipe that I originally found over on

Manila Spoon’s blog.  


Asparagus Puff Pastry Tart

Asparagues Tart Promo



Puff Pastry Asparagus Tart
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941 calories
10 g
238 g
71 g
66 g
41 g
354 g
886 g
6 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 941
Calories from Fat 621
% Daily Value *
Total Fat 71g
Saturated Fat 41g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 238mg
Sodium 886mg
Total Carbohydrates 10g
Dietary Fiber 3g
Sugars 6g
Protein 66g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 sheet frozen puff pastry, thawed
  2. 2 cups grated Gruyere cheese
  3. Asparagus; try to purchase a bunch of thin asparagus
  4. 1 red bell pepper
  5. Olive Oil
  6. Salt and pepper
  7. Italian herb seasoning
  1. Preheat your oven to 400 degrees.
  2. Unfold the defrosted puff pastry and place on a floured surface.
  3. Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.
  4. Score the dough 1" away from the edge to create a "frame."
  5. Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much.
  6. Bake in a 400 degree oven for about 10 - 12 minutes; watching it closely. You do not want the dough to get too brown as you will be baking it again.
  7. Toss the asparagus with some olive oil, salt and pepper; set aside.
  8. Grate the cheese; set aside.
  9. Slice the red pepper into rings; set aside.
  10. Once the puff pastry is slightly browned, remove from the oven.
  11. Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created.
  12. Arrange the asparagus in a pretty design on top of the cheese.
  13. Place the red pepper slices on top of the asparagus.
  14. With a pastry brush, use some of the olive oil mixture that the asparagus were marinading in and brush on top of the red pepper slices.
  15. Sprinkle on the Italian seasoning or your favorite combination of spices.
  16. Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.
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About the author


Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight. www.walkingonsunshinerecipes.com

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