Asparagus and Boursin Puff Pastry Tart Recipe

This golden, flaky asparagus puff pastry tart with Boursin cheese is wonderfully creamy, cheesy, and easy to make. It looks impressive on the table but comes together quickly, making it an ideal choice for weeknight dinners, casual gatherings, or a simple springtime appetizer. The combination of tender asparagus, soft herbed Boursin, and melted shredded cheese on a crisp puff pastry base is irresistible.

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Why you’ll love this asparagus tart

• Flaky puff pastry provides the perfect contrast to creamy Boursin and tender asparagus spears.
• Simple and fast to assemble — great for entertaining when you want something that looks elevated but is low effort.
• Versatile: swap the Boursin for a soft goat cheese, or use a different shredded cheese like Gruyère or mozzarella to change the flavor profile.

Key ingredients and variations

• Puff pastry dough: Store-bought is convenient. If frozen, thaw according to package directions before using.
• Boursin: A soft herbed cheese that spreads easily when warmed to room temperature. Substitute goat cheese, ricotta, or another soft spreadable cheese if desired.
• Asparagus: Thin spears work best because they cook through quickly. If using thick spears, slice them in half lengthwise so they roast evenly.
• Shredded cheese: Use mozzarella, Gruyère, or an Italian blend for melt and flavor. Gruyère adds a nutty, Swiss-style note.
• Egg: An egg wash yields glossy, golden edges on the puff pastry. Beat the egg well and add a splash of water if needed.
• Chives: Fresh chives brighten the finished tart. Parsley or basil can work as an alternative.
• Oil, salt and pepper: Simple seasoning for the asparagus before arranging it on the tart.

How to make asparagus puff pastry tart with Boursin

• Take the Boursin out of the refrigerator about 30 minutes before you start so it softens and spreads easily. Make sure the puff pastry is thawed and pliable if it was frozen.
• Preheat the oven to 400°F (204°C).

Line a baking sheet with parchment paper. Gently roll out the puff pastry if needed, then dock it lightly with a fork and score a shallow border about 1 inch from the edge to create a raised rim.

Trim the asparagus and toss with a teaspoon of oil, a pinch of salt and freshly ground black pepper until evenly coated.

Spread the softened Boursin evenly inside the scored rectangle, leaving the border free so the pastry can puff.

Sprinkle a light layer of shredded cheese over the Boursin to add extra melt and flavor.

Arrange the asparagus in a single layer over the cheese. For visual variety and bite, you can alternate direction of every other spear.

Finish with a little more shredded cheese on top for added browning and gooey texture.

Brush the pastry border generously with beaten egg to encourage a glossy, deep golden color as it bakes.

Bake in the preheated oven for 20–25 minutes, until the pastry is puffed and the edges are golden. Finish with chopped fresh chives and serve warm.

Tips

• Choose skinny asparagus. Thin spears cook quickly and stay tender. Trim the woody ends so every bite is pleasant. If using thick spears, halve them lengthwise.
• Spread the cheese evenly. Let Boursin come to room temperature for 20–30 minutes so it spreads smoothly; use the whole wheel for robust flavor or less if you prefer a milder base.
• Use parchment paper for easy cleanup and to help transfer the tart if needed.
• Storage: The tart is best served fresh from the oven. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or air fryer to restore crispiness. Microwaving is quicker but softens the pastry.

Frequently asked questions

Recipe details: Asparagus Puff Pastry Tart with Boursin

Author: Priscilla Lawrence

Prep time: 10 minutes • Cook time: 25 minutes • Total time: 35 minutes

Servings: 6 slices • Calories (approx.): 376 kcal per slice

Equipment

• Large baking sheet
• Parchment paper
• Fork
• Spoon or spatula
• Pastry brush

Ingredients

• 1 sheet puff pastry (store-bought)
• 1 wheel Boursin (about 5.3 oz), softened at room temperature
• ¾ cup shredded mozzarella or Gruyère (or a mix), more or less to taste
• 1 teaspoon oil
• 1 bunch skinny asparagus, washed and trimmed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg, well beaten with a splash of water (for egg wash)
• Chopped fresh chives, for garnish

Instructions

1. Remove Boursin from the fridge at least 30 minutes before starting to allow it to soften. Confirm the puff pastry is thawed and pliable.
2. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Optionally dust lightly with flour. Roll the puff pastry gently if desired, then dock it with a fork and score a 1-inch border without cutting through.
3. Toss trimmed asparagus with oil, salt and pepper until evenly coated.
4. Spread the softened Boursin inside the scored rectangle using a spoon or spatula.
5. Sprinkle a thin layer of shredded cheese over the Boursin.
6. Arrange the asparagus in a single layer on top of the cheese. Optionally rotate every other spear for variety.
7. Sprinkle a little more shredded cheese over the asparagus.
8. Brush the pastry border generously with the beaten egg.
9. Bake for 20–25 minutes or until the pastry is puffed and golden. Remove from the oven, sprinkle with chopped chives, slice, and serve warm.

Notes

• Boursin: The original garlic-and-herb flavor is used here, but other flavors will also work.
• The nutrition facts are approximate and depend on ingredient brands and portion sizes.

About Priscilla Lawrence

Hi—I’m Priscilla. I develop approachable, flavorful recipes that balance taste and nourishment. I draw on a French background and a love of seasonal ingredients to create dishes that are both simple and satisfying.