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asparagus parmesan tart

Asparagus Alfredo Tart

This light tart uses freezer-friendly puff pastry and a quick and easy homemade alfredo sauce. Perfect taste combination of parmesan and asparagus.


  • 1/2 Cup Butter
  • 1 ½ Cups Heavy Whipping Cream
  • 1 Teaspoon Garlic Minced
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Cups Freshly Grated Parmesano Reggiano (or regular parmesan if unavailable)
  • 1 bunch (1 lb) asparagus trimmed and lightly steamed


  • Preheat oven to 400 degrees.
  • Open your thawed puff pastry and place it on a sheet pan lined with parchment paper.
  • Pinch the edges of the pastry to form a little "dam." Set aside.
  • Trim any tough, woody ends of the asparagus.
  • Lightly steam the asparagus (I do it in a plastic bag in the microwave for about a minute. Just add trimmed asparagus and about 2 Tablespoons water)
  • Add ice to your "steaming" bag or hold steamed asparagus in a bowl of ice. You just want to keep the bright green color and stop the cooking process.
  • Add the butter and cream to a large skillet.
  • Simmer over low heat until the cream reduces by 1/3 to 1/2 begins thickening.
  • Whisk in the garlic, salt, and pepper for one minute.
  • Whisk in the parmesan cheese until melted.
  • Spread the thickened alfredo sauce generously over the pastry.
  • Arrange the asparagus on the sauced pastry and bake for 20 to 30 minutes, until golden brown. Remove from the oven and allow to set and cool for 3 - 5 minutes.
  • Cut into wedges or squares and serve.