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–+ servings
finished asparagus tart

Asparagus Tart

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

Serves 2 Tarts

The Filling:

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

The Rest:

  • 12 Asparagus spears
  • 4 Scallions
  • 1/4 Cup Spring peas 
  • 6 Sheets of phyllo dough
  • 5 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.
  • 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. Brush with melted butter. 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!

Notes

Storage:
  • Store leftovers 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.
Tips:
  • 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. Store in the refrigerator covered until you're ready to bake.