Asparagus Tart with Asiago

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This easy Asparagus Tart with Asiago is an elegant flaky and buttery pastry layered with spring vegetables and rich cheese perfect for spring entertaining or any special occasion.

Now that spring is on the horizon, it’s time for more entertaining and I love serving fresh, seasonal produce as often as possible. This Asparagus Tart is just the dish you want on your menu. It’s filled with tender, spring asparagus and sweet onions to create a flavorful, savory-sweet seasonal tart that’s easy enough for the home cook, but elegant enough to serve at holidays, weekend brunch or any casual celebration.

This Asparagus Tart layers rich, savory cheeses with sweet caramelized onions and fresh spring veggies atop sheets of delicate phyllo for an ultra flaky golden-brown pastry that’s both light and indulgent. It’s impressive, yet easy (but your guests don’t have to know that!), and always a standout appetizer or side. One beautifully crisp and buttery bite, and you’ll be hooked, too.

If you like this tart, try a few of my other favorites to entertain with. I love this sweet and savory Caramelized Apple, Onion, and Cheddar Tart, this Roasted Tomato & Caramelized Cheddar Tarts and this flavorful Sweet Potato & Goat Cheese Leek Tart.

Why You’ll Love This Recipe

Perfect Spring Appetizer: Packed with fresh, seasonal produce and flavors, and easy enough to whip together quickly, this tart is ideal for entertaining or serving at weekend brunch.
Effortlessly Elegant: This tart looks fancy when it’s plated, but it’s actually simple to make. It has a beautiful presentation, but with minimal effort.
Satisfying Savory Pastry: Made with phyllo dough that’s perfectly light and flaky, this buttery tart has an indulgent savory filling that’s unbelievably satisfying.
Great for Entertaining: An impressive, yet easy appetizer, this tart is perfect to serve at holidays, brunch gatherings, or for a light dinner paired with a simple salad.

Ingredients

For The Filling:

Egg Yolk: For richness. You can save the white for another recipe.
Shallots: Aromatic with a nice onion flavor.
Butter: Rich and flavorful, for sautéing the shallots.
Asiago Cheese: Firm and crumbly, with a nutty, savory flavor. Grate your own for the best texture.
Cream Cheese: A creamy, tangy base for the filling.
Scallions: For more onion-y flavor and a nice pop of green color.
Basil: Adds a fresh and bright note.

For The Tart:

Asparagus: Crisp, beautiful in color and slightly earthy, use trimmed spears.
Olive Oil: Use a good quality extra virgin olive oil.
Phyllo Dough: Paper-thin, delicate and perfectly flaky. Find this in the frozen section. Bonus Tip: Keep sheets covered until using to prevent them from drying out.
Scallions: More onion-flavor and nice color.
Spring Peas: Fresh and bright, one of my favorite spring produce.
Butter: Melted, generously brush this on each layer of phyllo for that beautiful golden brown crust.
Salt & Pepper: Seasoning is essential, always.
Hot Honey or Balsamic: Top with a sweet heat or rich and tangy drizzle to finish.

How To Make Asparagus Tart

1. Preheat oven to 400 and remove phyllo dough from freezer to thaw.

2. Cut off the tough pieces of asparagus and slice the scallions in half.

3. 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.

4. Add all filling ingredients to a bowl and mix to combine.

5. 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.

6. Add filling to the middle.

phyllo dough and filling for asparagus tart

7. Layer the scallions and asparagus down the middle of the tart. Sprinkle with spring peas overtop. Brush veggies with the last of the melted butter.

8. 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.

9. Bake for about 30 min or until nicely golden brown. Drizzle the top with hot honey or balsamic glaze and serve. Enjoy!

Expert Tips

Use Chilled Phyllo Dough: Thaw the pastry in the fridge or on the counter, but make sure it’s still cool and chilled when assembling the tart. This will give it the best, flakiest texture.
Trim Asparagus: Cut the spears to similar sizes for the most even cooking.
Don’t Overload with Toppings: When building the pastry, don’t overdo it with toppings. A generous, even layer works, but if you go overboard, the tart will be too heavy, break or become soggy.
Finish with Lemon: A fresh squeeze of citrus at the end is the perfect bright finishing touch.
Swap the phyllo for puff pastry: A delicious and easy swap that cuts down on the prep time.

Variations

Add Prosciutto: Add a few ribbons for a crispy, salty contrast that pairs beautifully with the creamy filling.
Try Different Cheeses: Swap Asiago for Parmesan or Gruyère, for a slightly different yet equally as delicious flavor. Parmesan is slightly nuttier, while Gruyere has a bit more funk and melts wonderfully.
Add More Veggies: Try including simple sautéed mushrooms or roasted red peppers for color and flavor.
Drizzle with Balsamic Glaze: For a sweet and tangy finish, top the tart with a delicate drizzle right before serving.

What To Serve With Asparagus Tart

These tarts are absolutely delicious as is, but if you’d like to make them a part of a meal or a larger spread, here are some of my favorites to pair them with.

Fresh Salads: Seared Tuna Nicoise Salad, Green Goddess Salad, Maple Smoked Salmon Salad
Simple Mains and Proteins: Rosemary Citrus Roast Chicken
Side Dishes or Sandwiches: Garlic Confit Mini Potatoes, Spicy Tuna Salad Sandwich

Storage

If you have leftover tart, lucky you. Store them in an airtight container in the refrigerator for 2-3 days. To reheat, place on a sheet pan in the oven for 5-10 minutes until crisped up.

I actually do not recommend freezing this tart, as the texture can change. Enjoying it fresh is best!

You can prep the tart ingredients in advance to save time — trim the asparagus and slice the scallions and herbs. You can also assemble the tart ahead of time up to a few hours before serving. Just be sure to store it in the refrigerator covered until you’re ready to bake.

Frequently Asked Questions

Can I make these tarts ahead of time?

Yes. Assemble the tarts in advance with the filling and toppings up to a few hours before serving. Store the tart in the fridge, covered, until you’re ready to bake.

What other cheeses work well in this recipe?

Parmesan would be nice with a nutty and savory flavor. And melty, rich gruyere would also pair well with the other ingredients. A tangy and creamy goat cheese or feta would also be delicious. Experiment and enjoy!

How do I keep phyllo from getting soggy?

Make sure the pastry is cool and chilled while using it, and avoid overloading the pastry with heavy, wet ingredients.

Can I make this recipe vegetarian or gluten-free?

Definitely. You can skip meat all together and use all veggie toppings, and you can use a GF puff pastry as the base, or a nut-based crust instead.

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Asparagus Tart with Asiago