Asparagus Puff Pastry Tart with Boursin

This tasty, gooey, flaky asparagus puff pastry tart with Boursin cheese is deliciously cheesy and satisfying. While this tart looks impressive, it's actually simple to put together, and guaranteed to be a crowd-pleaser. So good!

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Why You'll love this recipe

• Anything with puff pastry has a special place in my heart, and this asparagus tart with Boursin is no exception! So deliciously cheesy, the tender asparagus and Boursin combo is amazing wrapped in puff pastry. So tasty and satisfying like my tomato tart, potato leek bites and cheeseburger bites, all made with flaky puff pastry.
• Perfect to put together for a dinner party, the tart looks impressive but is actually very easy to make. It's great served it with a side green salad dressed with a vinaigrette.

Key Ingredients and variations

• Puff pastry dough: I use store-bought, they come refrigerated or frozen. Make sure it's defrosted before starting this recipe.
• Boursin: I love this cheese so much, it goes very well with the asparagus. It could be replace with goat cheese or skipped and replace with more shredded cheese.
• Asparagus: this recipe works best with skinny asparagus spears. If you have thicker ones, cut them in half lengthtwise so they cook faster, but ideally you want to use the thin ones.
• Shredded mozzarella or Gruyère: I use a mix of the two as they're different flavors. Gruyère has a more pronounced Swiss taste. Could be replace by shredded Italian mix. Adds that irresistible gooeyness to the tart.
• Egg: you need the egg wash to get the edges of the puff pastry golden brown and shiny. Make sure it's well beaten, you can add a tiny splash of water to it.
• Chives: add a fresh element, could be skipped or replaced by basil or parsley.
• Oil, salt and pepper: to season the asparagus.
  

How to make asparagus puff pastry tart with boursin

• Before starting this recipe, remove the Boursin from the fridge and place on counter so it can soften. Make sure puf pastry is defrosted and ready to use (follow package instructions)
• Preheat the oven 400° Fahrenheit.

tips

• Use skinny asparagus. Make sure they're washed and the woody ends are well trimmed so they're not hard when biting in to them once the tart is cooked. While on my pictures, all the asparagus heads go in the same direction, I actually would recommend rotating every other one as I personally think the top part tastes better. Or using 2 bunches and using the top half only.
• Spread the Boursin evenly. Make sure you've left it at room temp for at least 30 minutes for easier spreading. I use a whole wheel, but you can definitely use less if you want.
• Using parchment paper is very helpful for easier cleanup for this recipe.
• This tart tastes best right after baking, but leftovers can be stored covered refrigerated for up to 3 days. Reheat in oven or air fryer for crispy edges. Microwaving works fine too, but the tart won't be crispy.

frequently asked questions