Looking for an elegant yet easy breakfast, brunch, lunch or appetizer? These puff pastry asparagus tartlets are the perfect choice. Keep them simple with parmesan and basil, or add bacon, an egg — or both. Ready in about 30 minutes, they’re quick, delicious and versatile.
Why you’ll love these tartlets
- Ridiculously easy. Assemble in minutes and bake in about 20 minutes.
- Impressive. Despite the simplicity, they look and taste special enough for guests.
- Versatile. Serve as breakfast, brunch, lunch or a light dinner.
- Customizable. Swap toppings for seasonal produce — tomatoes, prosciutto, goat cheese or leeks work well. Finish with an egg for a breakfast twist.
These tartlets also make a great “breakfast for dinner” option.
About the ingredients
Store-bought puff pastry: A shortcut that makes these tarts so easy. Look for an all-butter pastry and a short ingredient list if possible.
Cream cheese: Plain spreadable cream cheese is perfect. Flavoured varieties or ricotta also work — ricotta should be well drained to avoid soggy pastry.
Lemon zest: A small amount brightens the cheese filling and lifts the whole tart.
Asparagus: Use about 5–7 spears per tartlet. Asparagus shrinks when cooked, so pile it on. Choose fresh, firm spears when in season.
Eggs and bacon: Optional but delicious. Poach or fry eggs until runny, and cook bacon until lightly crisp — an air fryer makes this hands-off and tidy.
Parmesan, basil and olive oil: Scatter these over the finished tartlets for a simple, tasty finish.
How to make puff pastry asparagus tartlets
Step 1: Cut rectangles from a sheet of puff pastry (about 10 x 14 cm / 4 x 5.5 in).
Step 2: Score a 1 cm border around each rectangle without cutting through, then prick the inner area with a fork so it doesn’t over-puff.
Step 3: Mix cream cheese with a little lemon zest, salt and pepper, then spread inside the scored border. Arrange asparagus spears lengthwise on top.
Step 4: Brush the border with a little milk and bake at 220°C / 425°F for 18–20 minutes, until pastry is golden and puffed. If using, add cooked bacon and a poached or fried egg about five minutes before serving. Finish with parmesan shavings, fresh basil and a drizzle of olive oil.
Pro tip: Pack the asparagus closely on the cheese layer — it will reduce in size as it bakes.
How to serve and variations
Breakfast: Top with bacon and/or an egg for a hearty morning tart.
Light brunch or lunch: Serve with a simple green salad and, if you like, a glass of chilled white wine.
Make it a meal: Pair with roasted potatoes, lemony rice or a grain salad for a more substantial plate.
Swap the toppings: If asparagus isn’t available, use thin-sliced tomatoes, mushrooms or baby broccoli — anything that cooks in about 20 minutes.
Try different cheeses: Boursin, ricotta (well drained), crumbled feta, goat’s cheese or small slices of brie all work well instead of plain cream cheese and parmesan.
One large tart: You can make a single large tart instead of individual tartlets; just keep the same prep and cook times.
Make ahead: Prepare the pastry and toppings in advance so assembly is quick. These are best eaten freshly baked.
Helen’s top tips
- Choose thin, very fresh asparagus so it becomes tender but still a little crisp by the time the pastry is done.
- Defrost puff pastry in the fridge overnight when possible so it stays cold but pliable.
- Don’t skip the finishing touches — a sprinkle of parmesan, torn basil and a drizzle of olive oil elevate the tartlets.
Recipe FAQs
Preheat the oven fully, prick the pastry inside the scored border to release steam, and keep the pastry cold until it goes into the oven so the fat doesn’t melt early. These steps help produce a crisp tart.
Yes. Thaw it in the refrigerator until you can unroll it without breaking but it’s still chilled, then proceed with the recipe.
About 10 x 14 cm (4 x 5.5 in) is a good guide so trimmed asparagus fits with a 1 cm border, but pastry sizes vary — adjust to suit your sheet.
Best freshly baked, but leftovers will keep refrigerated for a few days. Freeze in an airtight container for up to three months; reheat in a 180°C / 355°F oven for 5–10 minutes to warm through and crisp the pastry.
More asparagus recipes
Asparagus is seasonal and worth celebrating while it’s available.
- Lemon butter salmon with potatoes and asparagus is an easy one-pan dinner.
- Orzo salad with feta, asparagus and chickpeas makes a bright summer side.
More savory puff pastry recipes
- Quick puff pastry tomato tart with pesto and prosciutto is a colourful crowd-pleaser.
- Pear, feta and walnut tarts offer a sweet-salty twist some readers love.
- A creamy chicken and leek pie is simple, comforting and perfect for dinner.
Puff Pastry Asparagus Tartlets With Bacon
Ingredients
- Ready-rolled puff pastry, defrosted if frozen
- 2 ounces (about 60 g) cream cheese
- A few gratings of lemon zest
- Salt and pepper
- Asparagus, about 5–8 spears per tart
- A little milk for glazing
- 2 eggs (optional)
- 2 large slices of bacon (optional)
- Parmesan shavings
- Fresh basil
- A drizzle of extra virgin olive oil
Instructions
- Line a baking tray with parchment. Unroll the puff pastry and cut rectangles about 10 x 14 cm (4 x 5.5 in). Place on the tray.
- Preheat oven to 220°C / 425°F. Mix lemon zest, salt and pepper into the cream cheese. Trim asparagus to about 10 cm (4 in) long.
- Score a 1 cm border around each rectangle and prick the inside with a fork. Brush the border lightly with milk.
- Spread the lemony cream cheese inside the border, arrange asparagus lengthwise on top and bake for 18–20 minutes until golden and puffed.
- About 5 minutes before the tarts finish, poach eggs for 3–4 minutes if using and cook bacon until crisp. Arrange bacon on the tart and place the egg carefully on top.
- Just before serving, scatter parmesan shavings and fresh basil, and drizzle a little olive oil over each tart.
Notes
Make ahead: Best baked just before serving, but you can prepare pastry and toppings in advance.
Reheating & freezing: Cool leftovers, refrigerate up to 3 days or freeze up to 3 months in an airtight container. Reheat at 180°C / 355°F for 5–10 minutes to warm and crisp the pastry.
Nutrition
Calories: 251 kcal; Carbohydrates: 1 g; Protein: 9 g; Fat: 22 g; Saturated Fat: 9 g; Cholesterol: 209 mg; Sodium: 299 mg.