Spring Asparagus Tart | Dorothy Lane Market
Dorothy Lane Market

Spring Asparagus Tart

PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Apr 18th, 2025
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 sheet Dufour Classic Puff Pastry, thawed
  • 1 egg + 1-2 Tbsp water for egg wash
  • 8 oz spreadable cream cheese
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp fresh chives, finely chopped
  • 1½ Tbsp fresh tarragon, roughly chopped
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 4 oz Gruyère cheese, grated
  • 1 bunch asparagus, washed and trimmed
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • Optional garnishes: edible flowers, lemon zest, tarragon leaves

INSTRUCTIONS

1
Preheat oven to 400°F. On a piece of parchment, roll puff pastry out to ¼-inch thickness. Transfer parchment with pastry to a standard baking sheet. Score the crust by slicing through (not all the way) to create 1-inch borders on all four sides. With a fork, prick the inside of the “frame” in ½-inch increments throughout pastry. Brush the borders with egg wash and bake for 18 minutes. (or until it looks puffed and starting to brown).
2
In a bowl, mix together cream cheese, Dijon, lemon zest, chives, tarragon, salt and pepper. Spread evenly over the cooled pastry crust with a spatula. Sprinkle Gruyère over the cream cheese mixture.
3
Trim asparagus spears (if necessary) to fit tart crust. Toss asparagus with a little olive oil and arrange on top of tart.
4
Bake on the middle rack of the oven for 15-20 minutes. Cool for 20 minutes before slicing. Garnish with fresh tarragon, lemon zest.

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Spring Asparagus Tart

PREP TIME 15 mins
COOK TIME 40 mins
SERVINGS 6

INGREDIENTS

  • 1 sheet Dufour Classic Puff Pastry, thawed
  • 1 egg + 1-2 Tbsp water for egg wash
  • 8 oz spreadable cream cheese
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp fresh chives, finely chopped
  • 1½ Tbsp fresh tarragon, roughly chopped
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 4 oz Gruyère cheese, grated
  • 1 bunch asparagus, washed and trimmed
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • Optional garnishes: edible flowers, lemon zest, tarragon leaves

INSTRUCTIONS

1
Preheat oven to 400°F. On a piece of parchment, roll puff pastry out to ¼-inch thickness. Transfer parchment with pastry to a standard baking sheet. Score the crust by slicing through (not all the way) to create 1-inch borders on all four sides. With a fork, prick the inside of the “frame” in ½-inch increments throughout pastry. Brush the borders with egg wash and bake for 18 minutes. (or until it looks puffed and starting to brown).
2
In a bowl, mix together cream cheese, Dijon, lemon zest, chives, tarragon, salt and pepper. Spread evenly over the cooled pastry crust with a spatula. Sprinkle Gruyère over the cream cheese mixture.
3
Trim asparagus spears (if necessary) to fit tart crust. Toss asparagus with a little olive oil and arrange on top of tart.
4
Bake on the middle rack of the oven for 15-20 minutes. Cool for 20 minutes before slicing. Garnish with fresh tarragon, lemon zest.

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