Asparagus Flower Tart

This Asparagus Flower Tart is a stunning and chic company-ready dish. An all-butter brand of puff pastry is worth the splurge to make this tart shine.

Asparagus Flower Tart

Asparagus Flower Tart

Cook Time 1 hr | 8 Servings


1 14-ounce package puff pastry, thawed
¼ cup sour cream
¼ cup heavy cream
5 large eggs
1 teaspoon salt
6 ounces shredded sharp gruyere cheese
2 shallots, thinly sliced
1 tablespoon oil
½ pound asparagus trimmed
10-12 grape or cherry tomatoes in multiple colors, sliced
Fresh thyme leaves for garnish


How to Make It

Preheat oven to 400˚F. Line a sheet pan with parchment paper.

Roll puff pastry and trim to a neat rectangle.
Transfer the puff pastry dough to the prepared sheet pan. Lightly score a 1-inch border in all the way around, being careful to not cut all the way through the dough. Dock the inside rectangle with a fork.

Bake for 12-15 minutes until light golden brown. Remove from the oven and push down the center of the tart shell with the back of a spoon.

While pastry shell is cooking make the toppings.
Sauté shallots in 2 teaspoons of oil until golden and caramelized. Remove shallots from pan and add in two more teaspoons of oil. Add the asparagus and cook for 2-4 minutes until asparagus is tender.

Whisk the eggs until well combined. Whisk in the sour cream, cream, salt and pepper until smooth. Add the cheese and stir with a fork to combine.

Scatter shallots on bottom of tart shell. Carefully pour over the egg filling. Using a small spatula to spread filling so it covers the inner surface.

Arrange the asparagus stalks to resemble flower stems and use the tomato slices to make petals. Garnish with thyme and cut asparagus tips. Be creative! Bake for 10-12 minutes until filling is set.