ave you ever made something so simple that people thought it came from a fancy restaurant? That’s exactly what happened the first time I made this Puff Pastry Tart with Pistachio Pesto and Asparagus. I had just a few ingredients—some puff pastry, fresh asparagus, and a handful of pistachios. I tossed them together, baked the tart, and within an hour, it looked stunning and tasted even better. It’s light, elegant, and incredibly easy to make, but the result feels special every time. In this recipe, I’ll show you exactly how to make it step by step so you can enjoy the same wow effect on your own table
Ingredients
To make this delicious Puff Pastry Tart with Pistachio Pesto and Asparagus, you’ll need the following ingredients:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup of pistachio pesto (store-bought or homemade)
- 1/2 cup of feta cheese, crumbled (optional)
- 1/2 cup of mozzarella cheese, shredded
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
These ingredients come together to create a flavorful and visually appealing dish that’s sure to impress.
Method
Instructions
Follow these simple steps to make your Puff Pastry Tart with Pistachio Pesto and Asparagus:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. If using store-bought, make sure to defrost it first. Once rolled out, place the pastry on a baking sheet lined with parchment paper.
- Assemble the Base: Spread a thin layer of pistachio pesto evenly across the surface of the puff pastry, leaving about an inch border around the edges.
- Add the Asparagus: Arrange the trimmed asparagus pieces on top of the pesto layer. Place them in a single layer, ensuring they’re evenly spaced for the best cooking results.
- Sprinkle the Cheese: Scatter the crumbled feta cheese and shredded mozzarella over the asparagus, making sure to cover the tart evenly.
- Brush with Egg Wash: Using a pastry brush, lightly coat the edges of the puff pastry with the beaten egg. This will help give it a golden, crispy finish once baked.
- Season: Lightly season with salt and pepper to taste. You can also add a drizzle of olive oil for extra richness.
- Bake: Place the tart in the oven and bake for about 20-25 minutes, or until the pastry is golden and puffed, and the cheese has melted and browned.
- Garnish and Serve: Once out of the oven, let the tart cool for a few minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
Puff Pastry Tart with Pistachio Pesto and Asparagus: Tips and Serving Suggestions
For the perfect Puff Pastry Tart with Pistachio Pesto and Asparagus, follow a few simple tips: be sure to chill the pastry before baking for extra puffiness, use fresh asparagus for the best flavor, and brush the pastry edges with an egg wash for that golden, crispy finish. Don’t hesitate to get creative with variations — swap out the feta for goat cheese, add extra veggies like tomatoes or spinach, or even try a different pesto like basil or sun-dried tomato. This tart can be served in many ways: as a light lunch with a side salad, an appetizer at a dinner party, or a savory side dish alongside grilled meats. It also makes a great vegetarian main when paired with roasted vegetables or a quinoa salad. Whether it’s for a cozy meal or a picnic, this tart is versatile and sure to impress.
Asparagus Puff Pastry Tart
Ingredients
- 1 sheet Puff pastry Thawed
- 1/2 cup Pistachio pesto Homemade or store-bought
- 1 bunch Asparagus Trimmed
- 1/2 cup Mozzarella or feta Shredded or crumbled
- 1 Egg For brushing the pastry edges
- Salt & pepper To taste
- Olive oil Optional drizzle
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry onto a baking sheet lined with parchment paper.
- Score a 1-inch border around the edges without cutting through.
- Spread pistachio pesto within the scored border.
- Arrange trimmed asparagus over the pesto.
- Sprinkle cheese over the top.
- Brush edges of pastry with beaten egg.
- Bake for 20–25 minutes until golden and puffed.
- Let cool slightly before slicing and serving