This Asparagus Puff Pastry Tart with Horseradish Cream is the perfect appetizer or side dish for your next dinner party! An easy tart to make, but no one will believe that you did it yourself!

Asparagus Puff Pastry

Sometimes you need a side dish or appetizer that has a refined look, but is actually easy to make. This Asparagus Puff Pastry Tart is the ticket! With a few easy steps, your guests and family will wonder when you had time to go to culinary school.

These puff pastry tarts are the perfect appetizer for Mother’s Day, Valentine’s Day, when you need a fancy brunch recipe, or just a gorgeous asparagus recipe to go with an upscale main dish. What’s better, the next day you can eat them as a light meal or light lunch. They’re fantastic as leftovers.

I don’t advise making each tart ahead of time, as they really only last a day or two after you’ve put them together. You could make them the night before and heat them up, but they are best when eaten right out of the oven.

A great way to compliment your main course, this easy asparagus tart recipe has a delicious flavor and ingredients you can find at most grocery stores. A great way to show off your cooking skills!

Recipe Notes:

If you use thin asparagus, you may be able to add more spears to each boat.
You can find store-bought puff pastry in the freezer section of the grocery store.
This tasty recipe is designed to be vegetarian, but you could easily add a slice of prosciutto or smoked salmon if you want your puff pastry asparagus tarts to include meat.

How To Make Asparagus Puff Pastry Tart

Asparagus Puff Pastry Tart Ingredients:

1 puff pastry sheet, thawed to room temperature
1 1/2 lb fresh asparagus
1 tsp olive oil
1/2 cup sour cream
2 tsp Dijon mustard
1/2 tsp horseradish
Sea salt and cracked black pepper (to taste)

Supplies Needed:

Large cookie sheet
Sharp knife
Fork
Large bowl
Colander or paper towels
Large skillet
Small bowl
Metal spoon

Directions:

Step 1: Preheat your oven to 375 degrees and line a large baking sheet with a large piece of parchment paper.

Step 2: Place your puff pastry sheet on a nonstick, flat work surface, like a cutting board or a lightly floured surface like a countertop.

Take a sharp knife and cut along the perforated edges of the puff pastry dough (so that you have three separate pieces). Now, cut those three in half. You should now have six pieces in total.

Step 3: Move your pastry sheets to the prepared baking sheet, leaving some room in between each one. Cut a 45 degree angle slit into the corners of each pastry sheet to make it easier to fold your boats.

Step 4: Fold up the edges of each corner and attach them so that you have a little boat with about a 1-inch border.

To make the edges of the puff pastry stick, dab a bit of water on each cut corner. Pinch them together and the water will help to seal them.

Step 5: Set your sheet pan in the oven and bake until fluffy and golden brown, about 10 minutes.

Step 6: Once ready, remove your buttery puff pastry from the oven and transfer them back to your flat work surface.

Gently press the middle surface of the pastry down with the back of a fork. Be careful to keep the outer edges intact.

Step 7: In a large bowl, place a few inches of hot water. Snap off the tough ends of each asparagus spear (plus a little bit more), so that you have about 3-4″ on each stalk.

Place your asparagus spears into the water for about two minutes to get them prepped for cooking.

Step 8: After two minutes, remove them from the water and allow them to dry just a bit (in a colander or on paper towels).

Step 9: In a large skillet over medium heat, add a little olive oil and heat until it looks shimmery. Add your asparagus, salt, and pepper (to taste), and cook until the sides of your asparagus are slightly seared.

Step 10: In a small bowl, add your sour cream, horseradish, and Dijon mustard. Mix until well blended.

Step 11: Add a tablespoon of the sour cream mixture to each tart shell and spread evenly. Make sure that you have some both in the middle and along the edges of the pastry.

Step 12: Add 4-5 pieces of asparagus (depending on the thickness of the asparagus) in a single layer on top and serve.

How To Store Leftover Asparagus Puff Pastry Tarts

Store any asparagus puff pastries on a plate covered with aluminum foil or in an airtight container for up to 2 days.

Can I Add Some Cheese To These Savory Tarts?

Yes! You could easily add some grated or shredded parmesan cheese, gruyere cheese, or fontina cheese to the top of the tender asparagus spears after everything has been assembled. This will add a bit of a nutty flavor and will pair nicely with these tarts.

It would also be easy enough to add a spreadable cheese like soft goat cheese right onto the flaky puff pastry.

Are You Looking For More Delicious Side Dishes? Here Are Some Of My Favorites:

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2 Rachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Agave Blue Grips Collapsible Colander Strainer Colander Collapsible Colanders & Food Strainer Over the Sink Colander with Extendable Handles for Draining Pasta/Vegetable/Fruit (Blue)HOTEC Food Grade Silicone Rubber Spatula Set Kitchen Utensils for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5 Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)

Yield: 6 Puff Pastry Tarts

Asparagus Puff Pastry Tart With Horseradish Cream

Name: Asparagus Puff Pastry Tart With Horseradish Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 puff pastry sheet, thawed; 1 1/2 lb fresh asparagus; 1 tsp olive oil; 1/2 cup sour cream; 2 tsp Dijon mustard; 1/2 tsp horseradish; Sea salt and cracked pepper (to taste)

This Asparagus Puff Pastry Tart is the perfect appetizer or side dish for your next dinner party! An easy tart to make, but no one will believe it you did it yourself!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

1 puff pastry sheet, thawed
1 1/2 lb fresh asparagus
1 tsp olive oil
1/2 cup sour cream
2 tsp Dijon mustard
1/2 tsp horseradish
Sea salt and cracked pepper (to taste)

Instructions

Preheat your oven to 375 degrees and line a large baking sheet with a large piece of parchment paper.
Place your puff pastry sheet on a nonstick, flat work surface, like a cutting board. Take a sharp knife and cut along the perforated edges of the puff pastry dough (so that you have three separate pieces). Now, cut those three in half. You should now have six pieces total.
Move your pastry sheets to the prepared baking sheet, leaving some room in between each one. Cut a 45 degree angle slit into the corners of each pastry sheet to make it easier to fold your boats.
Fold up the edges of each corner and attach them so that you have a little boat with about a 1-inch border. To make the edges of the puff pastry stick, dab a bit of water on each cut corner. Pinch them together and the water will help to seal them.
Set your sheet pan in the oven and bake until fluffy and golden brown, about 10 minutes.
Once ready, remove your buttery puff pastry from the oven and transfer them back to your flat work surface. Gently press the middle surface of the pastry down with the back of a fork. Be careful to keep the outer edges intact.
In a bowl large, place a few inches of hot water. Snap off the bottoms of each asparagus spear (plus a little more), so that you have about 3-4" on each stalk. Place your asparagus spears into the water for about two minutes to get them prepped for cooking.
After two minutes, remove them from the water and allow them to dry just a bit (in a colander or on paper towels).
In a large skillet over medium heat, add a little olive oil and heat until it looks shimmery. Add your asparagus, salt and pepper (to taste), and cook until the sides of your asparagus are slightly seared.
In a small bowl, add your sour cream, horseradish, and Dijon mustard. Mix until well blended.
Add a tablespoon of the sour cream mixture to each tart shell and spread evenly. Make sure that you have some both in the middle and along the edges of the pastry. Add 4-5 pieces of asparagus in a single layer on top and serve.

Asparagus Puff Pastry Tart With Horseradish Cream