Spring Asparagus Tart with Caramelized Onions and Garlic-Herb Cheese: An Elegant & Easy Savory Recipe
The air is buzzing with the undeniable energy of a new season. While I might be enjoying the perpetually sunny skies of Florida, I know many of you are just emerging from the last vestiges of winter snowstorms, and I truly empathize. There’s nothing quite like the longing for warmer weather, especially when March brings a surprise blizzard (speaking from experience of a snowy wedding weekend!). But regardless of your local forecast, the essence of spring is upon us.
One surefire sign that spring has sprung, for me at least, is the annual reacquaintance with my seasonal allergies. Red, blotchy eyes, an itchy nose, throat, and ears – yes, all the glamorous details you’d expect from a food blog! But amidst the sneezing and sniffles, there’s a silver lining: spring brings with it a bounty of incredible produce, and for me, that means one of my absolute favorite vegetables is back in season: asparagus!
Embracing Spring with a Delightful Asparagus Tart
Asparagus easily ranks in my top five vegetables. Its crisp texture and distinct, slightly earthy flavor are simply unmatched, making it a star ingredient for any spring dish. So, when my talented blogger and food photography friend, Katie (you absolutely must check out her work here!), proposed a spring collaboration post, my mind immediately went to this exquisite idea: a savory roasted asparagus tart.
Imagine this: tender, vibrant green asparagus spears, perfectly roasted, resting on a luxurious bed of deeply caramelized onions, all nestled over a creamy, aromatic garlic and herb soft cheese, encased in a golden, flaky puff pastry crust. Pure culinary bliss!
This tart isn’t just a feast for the eyes; it’s a symphony of flavors and textures. The sweetness of the caramelized onions provides a beautiful contrast to the subtle bitterness of the asparagus, while the creamy, tangy Boursin cheese ties everything together with its rich, garlicky notes. And the puff pastry? It’s the ultimate shortcut to a sophisticated-looking dish without any fuss.
DROOOOOOOOOOOL. Seriously, this tart is that good. It’s elegant enough for entertaining yet simple enough for a weeknight meal. Whether you’re hosting a spring brunch, looking for a delicious appetizer, or simply craving something light and flavorful, this asparagus tart is guaranteed to impress.
The Secret Weapon: Perfectly Caramelized Onions
My initial thought for this recipe was a simple asparagus and cheese combination. But then I asked myself, how can I truly elevate this? The answer, unequivocally, was caramelized onions. These aren’t just any onions; they are transformed through a magical process of slow cooking into a sweet, jammy, deeply flavorful condiment that adds an incredible depth to any dish.
I know, I know, I’m typically not one for tedious kitchen tasks. Caramelizing onions does take a little time and patience to reach that perfect golden-brown, silky-smooth consistency. However, I promise you, this is one instance where the effort is not just worth it, it’s essential. The low-and-slow method unlocks their natural sugars, creating a rich, sweet counterpoint that perfectly balances the savory asparagus and tangy cheese. It’s a fundamental flavor layer that truly takes this tart from good to extraordinary.
A little bonus? This recipe makes a generous batch of caramelized onions. You can use as much or as little as your heart desires on the tart, and then save the rest in the fridge. Trust me, you’ll want to. Leftover caramelized onions are incredibly versatile and can elevate almost anything. Think beyond this tart: they’re amazing piled high on nachos, tucked into gourmet sandwiches, folded into scrambled eggs, stirred into a rich gravy, or even used as a base for French onion soup. They’re a secret weapon in the kitchen, adding a gourmet touch to everyday meals. Just saying – don’t let a single precious strand go to waste!
The Creamy, Dreamy Base: Boursin Cheese
For the creamy base of this tart, I specifically chose Boursin cheese in garlic and herb flavor. This soft, spreadable cheese is a game-changer. Its rich, buttery texture and vibrant herbaceous notes infused with garlic are the perfect pairing for the sweet onions and crisp asparagus. It melts beautifully, creating a luscious foundation that holds all the flavors together in harmony. If you can’t find Boursin, a good quality herbed goat cheese, a garlic and herb cream cheese, or even a rich ricotta seasoned with fresh herbs and garlic would make excellent substitutes, though the unique texture and flavor of Boursin are highly recommended.
Puff Pastry: Effortless Elegance
The beauty of this tart also lies in its simplicity, thanks to the magic of store-bought puff pastry. There’s no need to fuss with making your own crust when you can achieve such flaky, buttery perfection with minimal effort. Puff pastry creates a wonderfully light and airy base that crisps up beautifully in the oven, providing the perfect canvas for our spring flavors. When working with puff pastry, ensure it’s properly defrosted but still cold enough to handle. The crisp outer border and tender interior are what give this tart its irresistible appeal.
To see all the amazing spring recipes from our collab, be sure to check Instagram today, or any day, for the #springdreaming tag and show us some love! We’ve poured our hearts into creating a collection of dishes that celebrate the season, and we can’t wait for you to try them all.
P.s.
I also have a dear friend (hi, Jen!) who once affectionately dubbed asparagus “dinosaur food.” Now, every time I prepare it – which is quite often, as you can probably tell – that’s exactly what comes to mind. So, feel free to call me a dinosaur, happily munching on my favorite green spears. Rawr!
Spring Asparagus Tart
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Ingredients
- 2 tablespoons olive oil
- 2 large sweet onions, halved and sliced thin
- 20-25 skinny asparagus stalks, trimmed, cleaned, and dried
- 1 5.2 oz container of Boursin cheese, garlic and herb flavor
- 1 sheet puff pastry, defrosted
- 1 egg, beaten
- kosher salt
- baking or olive oil spray
Instructions
For the caramelized onions:
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In a large, heavy-bottomed skillet or Dutch oven over medium-low heat, add the olive oil.
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Add the thinly sliced onions and sprinkle with a pinch of salt. This helps draw out moisture and speeds up the caramelization process.
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Reduce the heat to low and sauté the onions for about 45 minutes to 1 hour, stirring every 5-10 minutes. The key to perfect caramelization is patience – cooking them low and slow allows their natural sugars to develop. You’ll know they are done when they are rich golden-brown and have a wonderfully silky, jammy texture. Set aside to cool slightly.
For the tart:
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Preheat your oven to 400°F (200°C).
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Unfold the puff pastry sheet gently and lightly roll it out on a floured surface to smooth any creases and slightly expand its size.
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Carefully transfer the puff pastry to a large baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
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Using a sharp knife or a pizza cutter, gently score a 1/2-inch border around the perimeter of the pastry, being careful not to cut all the way through. This creates a defined “crust” that will puff up beautifully.
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Pierce the inside rectangular area of the puff pastry all over with a fork. This prevents the center from puffing up too much, ensuring a flat base for your toppings.
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Whisk the egg in a small bowl and lightly brush the entire surface of the puff pastry, including the scored border. This egg wash will give the pastry a beautiful golden sheen.
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Bake the pastry for 8 minutes, just until it starts to puff and turn lightly golden. It will not be fully cooked or cooled at this stage.
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While the pastry is baking and cooling slightly, take the Boursin cheese out of the fridge to allow it to soften to a spreadable consistency.
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Once the pre-baked pastry has cooled slightly, spread an even layer of the softened Boursin cheese across the inner, pierced section, leaving the scored border clear.
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Next, spread a generous layer of the caramelized onions evenly over the cheese.
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Arrange the trimmed asparagus spears neatly on top of the caramelized onions. You can arrange them in a visually pleasing, almost obsessive-compulsive pattern like I sometimes do, or simply lay them straight across – whatever works for your personal aesthetic!
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Lightly spray the asparagus with a little olive oil or baking spray and season with a pinch of kosher salt.
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Return the tart to the oven and bake for another 15-20 minutes, or until the asparagus is tender-crisp and bright green, and the puff pastry is gorgeously golden brown and fully cooked through.
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RAWR! Serve warm or at room temperature.
Notes
While I highly recommend Boursin for its specific flavor profile, feel free to experiment with other soft, spreadable cheeses like herbed goat cheese or cream cheese mixed with fresh herbs and garlic.
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