This asparagus tart is so easy to make, packed full of veggies and tastes amazing. It’s the perfect springtime appetizer to serve to guests.

The crispy crust with all the roasted veggies on top covered in cheese and sprinkled with prosciutto and basil! Oh man, so good!

As soon as this came out of the oven, it was gone! I suggest that if you make this, make two….

Why We Love this Recipe

its so easy to make
it looks impressive when you serve it to guests so you look awesome even though it was so easy!
it tastes amazing! Especially with the buttery flaky crust!
you can make it ahead of time and bake it just before serving
it has tons of veggies which we love
it has Gruyere cheese, which I love!
have I mentioned how easy it is to make?

We make this asparagus tart ALL THE TIME and its always a hit.

Wild Asparagus Inspiration

This asparagus tart was inspired by my adventure picking wild asparagus in Cache Creek!

Wild asparagus is like no asparagus you have tasted before. It actually tastes similar to sweet peas, if you can believe that. It grows wild along river banks in dry sandy soil.

That’s pretty much all I can tell you about where to find it. Those that know the spots keep them secret and only a select few know where to go. If I told you, I’d have to kill you…

I was lucky that my girlfriend Jenn’s mother Linda, and her partner Ernie knew the secret spot and were willing to share with us.

At first, the wild asparagus is difficult to spot as the spears grow among all the other grasses and brush. If you are lucky, you will find a couple growing together but I didn’t see any more than 4 or 5 spears growing in one spot.

We walked along the river shouting out excitedly every time we found a good one. My puppy, Vegas was in doggy heaven! A river, a beach, tall grass to run through, and two other dogs to play with.

Isn’t she a pretty girl?

The spot had recently had other pickers come through. We could tell by the number of broken off wild asparagus that we saw, but we still managed to get a fair harvest.

When we got home, we ate our wild asparagus with a little butter, garlic, salt and pepper and pan fried it for a couple of minutes. It was hands down, the best asparagus I have ever tasted!

On To The Asparagus Tart Recipe

Shortly after I got back from Cashe Creek, Debbie and I got together and came up with this recipe. You don’t need wild asparagus for this asparagus tart of course, but if you have it, use it.

The sweet wild asparagus is perfect on this puff pastry tart with prosciutto, peas, tomatoes and gruyere cheese.

Ingredients

Puff Pastry
Sundried Tomato Pesto
Prosciutto
Gruyere cheese
Peas
Baby Tomatoes
Asparagus – the star of the show
Basil

Ingredient Tips and Comments:

If you can find pre-rolled sheets of puff pastry then buy them! It makes this appetizer even easier to make!
Store-bought puff pastry is so much easier. But if you want to try to make it yourself, try this recipe.
You could also use regular pesto on this tart, but we really love the extra punch of flavor that sundried tomato pesto gives.
The prosciutto is the savory part of this asparagus tart so don’t skip it. You could use bacon, but it will not taste as light and crispy and delicious.

Other Ingredients You Could Try

bacon
mushrooms
onions
caramelized onions
thyme
spinach

How to Make an Asparagus Tart

Preheat your oven to 400 degrees
If you don’t have pre-rolled puff pastry sheets, roll out the puff pastry into a rectangle shape on a piece of parchment paper. You want it to be about 10″ x 14″, but its really not a big deal whatever size it turns out to be.
If you have pre-rolled sheets, just unroll and move on.
With a sharp knife, score the puff pastry about 1/2 an inch around the edges. This allows the edges to rise nicely around the tart.
Spread the sundried tomato pesto all over it and then sprinkle with a little of the cheese. Lay the asparagus down across the tart. Then sprinkle the peas and the tomato halves over top.
Next break up pieces of the prosciutto and place them all around the tart. Top the tart with the rest of the gruyere cheese.
Slide the tart on its parchment paper onto a cooking sheet and place in the oven. Cook for about 15 mins or until the edges are nicely browned.
Sprinkle the basil on the tart when you take it out of the oven, cut it in to pieces, and serve right away!

Getting this tart ready for the oven takes less than 10 mins including grating the cheese, rolling out the pastry and getting everything on it. Its crazy easy and quick!

How to Make This Tart Ahead of Time

So all you will do if you want to make this tart ahead of time is follow the instructions above to the point of baking. Then instead of baking, you place the tart on a baking tray and cover it with something.

You can cover it with plastic wrap, a tea towel or something to help the puff pastry not dry out. That’s the only thing you need to worry about when you make this ahead.

Then store it in the fridge for a day or two until your ready to bake it.

You can stack two tarts on top of eachother and then cover. I’ve done that.

Can You Freeze this Savory Tart?

You could even probably freeze this, but be warned that your veggies aren’t going to turn out as awesome as if they were fresh.

Tools You Need

Silicone Baking Mats – these are so awesome and versatile! We often use parchment paper, but these work the same and are reusable.
Parchment Paper – we like to have this on hand as well.
Baking Trays – we love these heavy duty trays with the sides that come up a little. They come in handy for these tarts as well as anything else that goes in the oven.

Now you are set!

Other Savory Tart Recipes You Might Like

If you’ve tried this asparagus tart recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!

We love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM