These easy Asparagus Puff Pastry Tarts are fresh, light, and made in individual servings. They’re so delicious and incredibly easy to make, but look so fancy! Perfect for entertaining if you’re hosting a brunch or lovely on a luncheon buffet table.
These Asparagus Puff Pastry Tarts incorporate puff pastry, fresh asparagus and baby peas, bright lemon juice, a creamy ricotta center, topped with Parmesan and basil. They bake up golden and flaky, light and wonderful.
If you’re throwing a Spring themed baby or bridal shower, or hosting a weekend brunch with friends and family, these tarts are such an easy but impressive starter.
Asparagus Puff Pastry Tarts
Ingredients
- 1 sheet frozen puff pastry , thawed
- 1 large egg + 1 tablespoon water , beaten together for an egg wash
- 5 thin spears asparagus , tough ends removed, cut into 1-inch pieces
- 1/4 cup frozen baby peas , thawed
- 3 teaspoons olive oil
- 1 tablespoon lemon juice
- coarse salt and freshly ground pepper
- pinch red pepper flakes
- 1/3 cup ricotta cheese
- 1 clove garlic , minced
- 1/3 cup shredded Parmesan , plus shaved for garnish
- 3 to 4 large fresh basil leaves , julienned
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Unfold the pastry on a lightly floured surface. Cut in thirds along the creases (so you have 3 strips), then cut those strips in half, so you have 6 rectangles total
- Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle – do not cut all the way through the dough. Then using a fork, score the inner rectangle about 6 times to keep it from puffing during cooking.
- Transfer the pastries to the baking sheet and brush the edges of each pastry shell with the egg wash.
- Give the ricotta a stir, then spread about 3 teaspoons onto the center of each rectangle.
- In small bowl, toss the asparagus and peas with the olive oil, lemon juice, salt and pepper to taste, and a pinch of red pepper flakes.
- Place a few peas and pieces of asparagus on top of the ricotta. Sprinkle each one with a bit of minced garlic and 1 tablespoon of Parmesan.
- Bake about 18 to 20 minutes or until golden brown.
- Remove from the oven and sprinkle with some shaved parmesan and the fresh basil. Serve warm or at room temperature.
Nutrition
Other Notes
Serving Suggestions
This asparagus tart is fresh and light, so I like to serve it alongside other light dishes like Arugula Beet Salad, Cobb Salad, or Grilled Chicken Breasts.
Storing Leftovers
These tarts are best served within a few hours after cooling. Leftovers will keep for up to 2 days in the refrigerator in an airtight container, but note that the ricotta will continue to soften the pastry, so they won’t be nearly as crisp. Plus, they’re not as pretty.
More Asparagus Recipes
- Asparagus Quiche
- Creamy Asparagus Soup
- Air Fryer Bacon Wrapped Asparagus
- Air Fryer Asparagus
- Roasted Asparagus Open Faced Sandwich
- Oven Roasted Asparagus
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I can’t find frozen baby peas in my area. Substitute?
Hi Pat – There isn’t really a good substitute for peas in this recipe. Your local grocery store doesn’t have them in the freezer section?
Do you know if these would freeze after fixing and cooking?
I wouldn’t recommend that, Karen. You’d either have to reheat them, and thus cooking the pastry twice. Or just allowing them to thaw and the pastry wouldn’t be crisp.
Oh my dear, these mini tarts are so elegant and delicious, especially because asparagus and English peas are in season right now. We just loved them. Thank you, celesta
Um, I will DEFINITELY take 4!! Partly because I’m completely lazy and leftovers are the key to happiness. And mostly because they just look dang good. Thanks so much chica!
How delicious do these look?? Ah I can’t wait until L starts speaking in sentences. I’m sure he will have some interesting things to say;-)
Aw, congratulations to Joanne. I love how YOU made the savory dish in the list. HA. And Trevor. Trevor has always said the BEST STUFF.
I too can have all 4 of them and I love pastry ! Those look so good and the recipe is very simple.
oooooh I love savory pastries! These look beautiful-I know Joanne would love them!!