Asiago Sweet Onion & Asparagus Tarts

Asiago Sweet Onion & Asparagus Tarts combine caramelized sweetness, savory cheese, and tender spring asparagus in a beautifully crisp, buttery bite.

These Asiago Sweet Onion & Asparagus Tarts layer rich, savory flavors into the crispest, flakiest bite. A creamy asiago and caramelized onion filling sits on delicate sheets of buttery filo dough, creating a perfectly golden base that’s both light and indulgent. The filling is smooth and flavorful, with the sweet onions balancing the salty, nutty asiago.

Each tart is topped with tender asparagus spears before baking, adding a fresh, springy note that cuts through the richness. Once they come out of the oven, a drizzle of balsamic or hot honey finishes them with either a tangy brightness or a sweet heat. Elegant yet easy, these tarts make a standout appetizer or seasonal side.

If you like this tart, you’ll love my Caramelized Apple, Onion, and Cheddar Tart, my Roasted Tomato & Caramelized Cheddar Tarts and my Sweet Potato & Goat Cheese Leek Tart!

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Asiago Sweet Onion & Asparagus Tarts

Asiago Sweet Onion & Asparagus Tarts combine caramelized savory cheese, and tender spring asparagus in a beautifully crisp, buttery bite.

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Ingredients

Serves 2 Tarts

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The Filling:

• ▢ 1 Egg yolk 
• ▢ 2 Shallots, thinly sliced
• ▢ 2 tbsp Butter (for the shallots)
• ▢ 1/3 Cup Grated Cracker Barrel Asiago cheese
• ▢ 1/4 Cup Softened cream cheese 
• ▢ 2 Scallions sliced 
• ▢ A few basil leaves, sliced into ribbons 

The Rest:

• ▢ 12 Asparagus spears
• ▢ 1 Tbsp Olive oil 
• ▢ 6 Sheets of phyllo dough
• ▢ 4 Scallions
• ▢ 1/4 Cup Spring peas 
• ▢ 4 Tbsp Butter
• ▢ Flaky sea salt
• ▢ Pepper 
• ▢ Hot honey or balsamic for finishing 

Instructions 

• Preheat oven to 400 and remove phyllo dough from freezer to thaw.
• Cut off the tough pieces of asparagus and slice the scallions in half. Add to a bowl along with the spring peas and drizzle with olive oil, salt and pepper. 
• Thinly slice shallots and add to a skillet with 1 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the shallots are cooked down and a deep brown. 
• Add all filling ingredients to a bowl and mix to combine.
• Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer. 
• Add filling to the middle and then layer the scallions and asparagus down the middle of the tart. Sprinkle with spring peas overtop. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter. Bake for about 30 min or until nicely golden brown. Drizzle the top with hot honey and serve. Enjoy!

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