This is your new favourite asparagus tart recipe, so good, so easy. Crispy and flaky puff pastry base with green veggies tofu ricotta, tender asparagus and few cherry tomatoes for good measure.
This really is such a quick and easy early summer lunch or dinner. Using shop bought puff pastry provides perfect shortcut and base for this mostly whole foods, veggie packed tart that is as delicious as it is impressive.
It feels super indulgent yet it is packed full of protein and plant goodness which more than compensate for the use of pastry.
It's filling yet light and can be enjoyed both hot or cold although I find it's best still warm but after it had a little time out of the oven.
My version is naturally fully plant based/vegan but depending on your choice of ingredients it can also be vegetarian.
Let's get cooking!
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✔️ Why you'll love this recipe
- Quick and easy to make.
- Great lunch or light dinner offering.
- Perfect portable picnic food.
- Delicious use for asparagus.
- Naturally vegan with lots of options to adapt.
- Mostly whole foods and green goodness galore.
- Really, really delicious and ever so moreish.
🛒 Ingredients to make Asparagus Tart
Here's what you will need to make my Easy Asparagus Tart with Puff Pastry:
Puff Pastry - I use ready-rolled puff pastry for convenience but you can also use block type which you can roll out yourself. In the UK most ready-rolled puff pastry sheets are vegan but do check the label. You can also use all-butter puff pastry if you prefer (vegetarian).
Asparagus - Use nice, firm spears and try to keep them as uniform in size as possible to ensure even cooking. If some of the spears are really thick, simply cut them in half lengthwise.
Cherry Tomatoes - Lovely addition not only for a bit of colour but also extra burst of flavour. Feel free to skip although I would encourage you not to.
Smoked Tofu (Firm) - I love smoked tofu but you can use regular tofu here as well. I use it to make plant based version of ricotta but if you are vegetarian you can use regular ricotta cheese here instead.
Don't use silken tofu (ambient temperature one) here as its texture is simply not right here.
***Quick Tip*** You don't need to press your firm tofu for this recipe unless it's really, really wet. I mostly use Lidl or Aldi tofu which doesn't need pressing for this recipe. Gentle dab with paper towel is enough.
Frozen Peas - Make sure to defrost them first. You could use fresh peas when in season instead.
Spinach - Just to bulk up on goodness. You could substitute it with fresh rocket or even watercress for a slightly more peppery flavour. Kale would work nicely too just make sure to get rid of thick stalk first.
Fresh Mint - Perfect herby accompaniment here in my opinion. You could swap it for basil or fresh dill.
Garlic - Flavour.
Lemon - Add some zest or tablespoon of juice (or both) for a little bit of acidity (optional).
Nutritional yeast - I love adding it anywhere I can for its nutty, cheesy flavour and extra B12. Feel free to either leave it out or alternatively swap it for some parmesan cheese (vegetarian version).
Pine nuts - Optional but they work really nicely here and provide a bit of extra crunch too.
Salt and Pepper - To taste.
Olive Oil - To oil asparagus spears for nice and even roasting.
Beaten Egg or Olive Oil or Plant Milk - To brush puff pastry border. Choose one that suits your preference depending on your dietary needs.
🍳 How to make Easy Asparagus Tart
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Step 1: Preheat the oven to 200°C(Fan)/400°F/Gas Mark 6.
Prepare the asparagus by trimming their woody ends.
In a food processor mix together smoked tofu, fresh mint, garlic, spinach, peas, nutritional yeast (if using) and lemon zest and/or juice (if using) until nice and smooth. Season to taste with salt and pepper.
Step 2: Put trimmed asparagus in a large bowl and drizzle over some olive oil.
Massage the spears to ensure they're evenly covered in oil. Set aside.
Step 3: Unroll your puff pastry and score approx. 2cm border around the edge of the pastry. Make sure to do it gently and not cut all the way through. Using the fork, prick the middle of the pastry all over (as on the photo above). It's not strictly necessary here as we are putting our filling on it straight away but I find it helps to create slightly crispier base.
Step 5: Spread your green veg tofu "ricotta" on top of the pastry (within the border) ensuring it's nice and even.
Next, arrange your oiled asparagus spears on top of the filling in a single layer. I like to change the direction of the spears but you can do as you please.
Step 6: Cut cherry tomatoes in halve and dot them on top of asparagus cut side up. Sprinkle over some pine nuts (if using).
Brush the edge of the pastry with some egg wash, olive oil or a little bit of plant milk.
Put your tart into preheated oven and bake for approximately 20 minutes until nice and golden, turning baking sheet round half way through(if necessary).
Let it rest for a few minutes once out of the oven and enjoy!
🥡 Storing Easy Asparagus Tart
Store: Asparagus tart is the best on the day it was made still slightly warm but it can also be enjoyed cold/room temperature. It will keep in the fridge for a couple of days although the longer it sits the soggier it gets.
***Quick Tip*** If you have some leftovers and you know they will be eaten on the same day, don't put them in the fridge. Once cool, cover and leave them on the counter instead. It will preserve the crispness of the pastry and as you will be eating it on the same day anyway, it's not an issue.
Reheat: If you prefer your tart crispy and warm you can reheat it in the oven at 180°C/350°F for about 10 minutes until warmed through and crispy or in the air fryer at 170°C/340°F for 3-5 minutes.
Freeze: I wouldn't recommend freezing.
💭 Pro Tips
Take puff pastry out of the fridge few minutes before you intend to use it. If you try unrolling it straight from the fridge it will likely crack.
Make sure your oven is preheated and ready once you start assembling asparagus tart. You don't want for it to sit there waiting and getting sticky.
If your asparagus spears come in variety of sizes, feel free to cut really thick ones in half (lengthwise) for even cooking.
Use baking stone if you've got one, it helps with crispy base. I bake a lot of bread and have baking stone in my oven most of the time. I simply put baking sheet with the tart on top of the stone and bake.
🍴 Serving Suggestions
This crispy puff pastry asparagus tart is perfect as is, maybe accompanied by super simple green salad. It makes perfect weekend lunch or light dinner.
For more substantial meal serve it with broad bean salad or my delicious vegan potato salad.
If you like a touch of something saucy on the side as well, my Polish cucumber salad (mizeria) or cucumber raita will both do the trick.
Once cooled, asparagus tart travels well and it's great cut into slices and enjoyed as a part of a picnic spread alongside other goodies.
Have you tried my Easy Asparagus Tart with Puff Pastry?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
❓FAQ
Yes and no. It can be prepared and baked in advance to enjoy later either cold or reheated in the oven. I wouldn't, however, prepare and assemble it in advance to bake later as it will get soggy even if stored in the fridge. Although the filling can be made in advance and stored in the fridge until needed.
Asparagus tart is vegan if you use puff pastry that hasn't been made with butter, make my green veg tofu "ricotta" as per recipe and use either oil or plant milk instead of egg wash to brush the pastry with prior to baking.
I would say 6 if served with a side as light lunch or 4 with a side as light dinner.
😋 More delicious asparagus delights
Tomato and Asparagus Puff Pastry Bundles
Spring Pea and Asparagus Risotto
📋 Recipe
Easy Asparagus Tart with Puff Pastry
Ingredients
- 320 g ready-rolled puff pastry sheet You can also use a block you roll out yourself.
- 400 g asparagus or approx. 16 spears depending on the size
- 200 g firm smoked tofu see notes
- 50 g fresh spinach
- 100 g frozen peas defrosted
- 1 garlic clove
- 2 tablespoon nutritional yeast optional, feel free to leave out or substitute with parmesan if consuming
- 10 g fresh mint leaves
- zest of 1 lemon or 1 tablespoon lemon juice optional
- 10 cherry tomatoes halved
- handful of pine nuts optional
- salt and pepper to taste
- 2 tablespoon olive oil to oil the asparagus
- beaten egg or olive oil or plant milk to brush the edge of pastry before baking
To serve
- extra virgin olive oil + sea salt (optional) can be drizzled and sprinkled over baked tart
Instructions
- Preheat the oven to 200°C(Fan)/400°F/Gas Mark 6.
- Prepare the asparagus by trimming their woody ends.400 g asparagus
- In a food processor mix together smoked tofu, fresh mint, garlic, spinach, peas, nutritional yeast (if using) and lemon zest and/or juice (if using) until nice and smooth. Season to taste with salt and pepper.200 g firm smoked tofu, 50 g fresh spinach, 100 g frozen peas, 1 garlic clove, 2 tablespoon nutritional yeast , 10 g fresh mint leaves, zest of 1 lemon or 1 tablespoon lemon juice, salt and pepper
- Put trimmed asparagus in a large bowl and drizzle over some olive oil. Massage the spears to ensure they're evenly covered in oil. Set aside.400 g asparagus , 2 tablespoon olive oil
- Unroll your puff pastry and score approx. 2cm border around the edge of the pastry. Make sure to do it gently and not cut all the way through. Using the fork, prick the middle of the pastry all over (as on the photo above). It's not strictly necessary here as we are putting our filling on it straight away but I find it helps to create slightly crispier base.320 g ready-rolled puff pastry sheet
- Spread your green veg tofu "ricotta" on top of the pastry (within the border) ensuring it's nice and even. Next, arrange your oiled asparagus spears on top of the filling in a single layer. I like to change the direction of the spears but you can do as you please.
- Cut cherry tomatoes in halve and dot them on top of asparagus cut side up. Sprinkle over some pine nuts (if using). Brush the edge of the pastry with some egg wash, olive oil or a little bit of plant milk. Put your tart into preheated oven and bake for approximately 20 minutes until nice and golden, turning baking sheet round half way through(if necessary). Let it rest for a few minutes once out of the oven and enjoy with a drizzle of extra virgin olive oil and a sprinkle of sea salt.10 cherry tomatoes, handful of pine nuts, beaten egg or olive oil or plant milk, extra virgin olive oil + sea salt (optional)
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only. It will differ depending on the exact ingredients used.
- Feel free to swap smoked tofu for regular type if preferred, just make sure not to use silken tofu. Most firm tofu types won't need to be pressed for this recipe unless really wet, immersed in liquid.
- For more information regarding ingredients and substitutions refer to 🛒 Ingredients to make Asparagus Tart.
- Asparagus tart is best enjoyed on the same day but leftovers can be kept in the fridge for a couple of days and reheated if required.
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