A simple puff pastry tart is one of my favorite ways to highlight ingredients. The subtle buttery flavor and pleasant flaky texture of puff is a great way to showcase vegetables, fruits, and cheeses as well as heartier ingredients like eggs and meats. Best of all: it’s widely available, easy to work with, and bakes up in a hot second.
I realize the blog is turning into Savory Simple Asparagus, but I like using what I have, and From The Farmer, my delivery CSA, has been killing it lately; I can’t get enough of their beautiful green stalks. (Note: this post is not sponsored, but I do receive free baskets from them. I also have a promo code if you live in the DC metro area and would like to try a free basket with no commitment!)
The eggs are technically optional here, but I wanted to have some fun. They make the tart especially beautiful (in my opinion), and add protein so it’s a bit more filling. This is a great appetizer for spring and summer gatherings.
This asparagus egg tart comes together quickly with only 5 simple ingredients, and is perfect for spring and summer gatherings!
- 1 frozen sheet puff pastry, thawed but cold
- 14-16 ounces asparagus, tough ends trimmed (approximately 1 bunch)
- 1 tablespoon unsalted butter, melted
- 3-4 large eggs
- Coarse salt and ground black pepper (kosher salt may be substituted)
- Gruyere or alpine-style cheese
Preheat the oven to 400 degrees F. Cut a piece of parchment paper to fit a baking sheet (or use a pre-cut sheet).
Place the puff pastry on top the parchment paper and use a rolling pin to gently thin it out to a larger rectangle. (Note: you can aim for 10x14 inches, but just make sure it’s long enough to fit the trimmed asparagus. It doesn’t need to be an exact size). Carefully place the parchment sheet onto the baking sheet.
If necessary, trim the asparagus a bit more. You want to leave space for approximately 1 inch of crust around the border which will puff up in the oven. Line the asparagus closely together over the dough.
Brush the asparagus lightly with melted butter. (Note: I had brown butter on hand, but regular unsalted butter is fine).
Crack the eggs into ramekins and slowly top over the asparagus. You can skip this step if you want. Try to keep the eggs away from the edges, but it’s fine if they side onto the crust a bit; mine did. You can also gently nudge the yolks over to evenly disperse them and make room for more.
Top generously with salt and pepper.
Bake for 20 minutes, or until the outer edges of the crust are golden brown and the whites have just set. You can either shoot for a firm or runny yolk based on preference. If you want a runny yolk, you might want to try adding the eggs midway through the cooking process.
Top liberally with cheese before serving.