Buttery, flaky, slightly creamy, and very seasonal…exactly how I would describe this asparagus tart! I’m using store-bought puff pastry to keep this nice and easy. The tart is filled with a layer of creamy mascarpone cheese and fresh asparagus. Baked until golden and drizzled with a sweet honey mustard sauce. This is the perfect spring appetizer.
Every spring, an asparagus tart just sounds too perfect! I love making tarts in general in the springtime, both sweet and savory. They fit right in with other “springtime dishes” like frittatas, quiche, pasta salad, and potatoes. A couple of years ago I shared this asparagus ricotta tart which is so lovely if you have time to make homemade dough. But, I wanted to simplify things a bit this year…
So here I’m using frozen puff pastry to keep this recipe nice and quick, and just a few ingredients. The result is an asparagus tart that’s rustic, flavorful, and so delicious.
I’m using one bunch of green asparagus and one bunch of white. I love the color contrast, but you can use whatever kind of asparagus you can find. You’ll want to trim the tough ends off and then give the asparagus a quick peel. Peeling helps remove some of their stringiness.
The base of the tart is the puff pastry, which you can find in the freezer section of just about any grocery store. You can thaw it in the fridge overnight before making the tart, then just fold it open onto a sheet pan and it’s ready to go. A little mascarpone cheese goes down first for a creamy bite, then the asparagus, and then a simple drizzling of olive oil. Make sure to season the mascarpone and asparagus well with kosher salt and freshly cracked black pepper, too, to bring out all of the flavor.
While the tart bakes, you can whip up the honey mustard sauce in just a couple of minutes over the stovetop. It’s simply a blend of melted butter, honey, dijon mustard, and a splash of water to bring it all together. Once the tart comes out of the oven golden brown, you’ll cut it into pieces and drizzle the sauce over top. Easy as that. For the finishing touch…a little fresh dill (one of my favorite herbs to use this time of year).
This is such an easy, festive springtime appetizer that will hopefully add a little joy into your Easter celebration on Sunday. I absolutely love the honey mustard + asparagus flavor combo, and I think you will, too.Print
Asparagus Tart with Honey Mustard Sauce
a simple asparagus tart with flaky puff pastry, creamy mascarpone cheese, fresh dill, and a honey mustard sauce
- ½ lb (about 2 small bunches) asparagus
- 1 (14 oz) sheet frozen puff pastry, thawed
- 8 oz mascarpone cheese
- kosher salt
- freshly cracked black pepper
- olive oil
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp water
- garnish: fresh dill leaves
- Preheat the oven to 400°F. Prep the asparagus by trimming off the tough ends (about 1-2 inches off of each spear). Peel the asparagus.
- Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Spread the mascarpone cheese in an even layer onto the dough, leaving about a 1” border. Season with salt and pepper.
- Arrange the asparagus in an even layer over top the mascarpone. Season with salt, pepper, and a drizzle of olive oil. Fold the edges of dough up and over the asparagus. Lightly press the creases together so that the pastry is secure.
- Drizzle the edges with olive oil. Bake for 30-35 minutes until the edges are golden and the asparagus is tender.
- Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the honey, dijon mustard, and water. Reduce the heat to medium-low and simmer for 1-2 minutes.
- Cut the tart into pieces and drizzle with the sauce. Garnish with fresh dill leaves.