Cheesy, crispy and packed with veggies, this Spring Asparagus Galette is perfect for Easter, Mother’s day or a family brunch!

Hi Friends! This is one of the first recipes that ever appeared on B&H. I was digging through the archives this spring for something easy, seasonal and perfect for a party and I uncovered this gem. This pretty little cheesy tart is a staple around our house in the spring but the photos that I had taken waaaay back in 2014 really didn’t do it justice, so I’ve freshened it up a bit. From the 2014 archives, I give you the Spring Asparagus Galette {Puff Pastry Tart}, enjoy!

Growing up, my Mom’s favorite vegetable was asparagus. She had a knack for cooking it perfectly. It was always roasted, grilled or pan seared with skill. She would methodically inspect each spiky green bundle at the grocery store until she found the one with the tiniest asparagus spears that were destined to be tender and delicious.

My favorite was when she would roast them with a touch of oil, salt and pepper just until crisp tender then top them with shaved parmesan cheese right before serving. It was like eating candy.

This galette uses those same tiny asparagus, sometimes called asparagus tips or baby asparagus. Medium or large asparagus can be used too, just cut them in half lengthwise and trim off the woody ends. The golden buttery pastry crust makes this side veggie into an amazing spring appetizer that pairs well with champagne or white wine. Best enjoyed on the patio with friends and fuzzy puppies.

From the recipe archive, first posted 2014.

Spring Asparagus Galette

Print Recipe

Cheesy, crispy and packed with veggies, this Spring Asparagus Galette is perfect for Easter, Mother’s day or a family brunch!

Author: Kristen
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 Servings 1x

Ingredients

Scale

1 puff pastry sheet, thawed
2 tablespoons olive oil
1 pound asparagus tips or thin asparagus
2 oz finely shredded Gruyere or Fontina cheese
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked pepper

Instructions

Heat oven to 400ºF. Unfold the pastry sheet on a lightly floured surface. Press into ungreased 10×15-inch pan. Brush with 1 tablespoon of the olive oil.
Trim woody ends off asparagus if needed. In a large bowl, toss asparagus spears, remaining 1 tablespoon of the oil, half of the cheese, salt and pepper.
Place the asparagus in a single layer on the crust. Sprinkle remaining cheese and any remaining oil mixture over the asparagus. Bake 20 to 25 minutes or until pastry is golden brown and cheese is melted. Cut into 4 rows by 4 rows to get 16 pieces. Serve warm.

Nutrition

Serving Size: 1 Serving
Calories: 241
Sugar: 1g
Sodium: 129mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 8g
Carbohydrates: 16g
Fiber: 2g
Protein: 6g
Cholesterol: 129mg

What’s your go-to spring appetizer?

A few other appetizers to try:
Caramelized Onion, Mushroom & Gruyère Tartlets from Brown Eyed Baker
Caprese Tart with Roasted Tomatoes from Simply Delicious
Fresh Berry Tart with Puff Pastry from My Little Expat Kitchen

Or, try my Roasted Squash Tart with Goat Cheese and Thyme…

Or, maybe this Roasted Tomato Salsa with Pepitas…

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Spring Asparagus Galette {Puff Pastry Tart}