Asparagus Puff Pastry with Boursin
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This 15-minute Asparagus Puff Pastry with Boursin is assembled with fresh spears that disguise a thin layer of Dijon and Boursin Shallot and Chive. French Brie and fresh thyme add pièce de résistance to this perfect light lunch or appetizer tart. Make smaller tarts for a chic party hors-d’oeuvre!
Experience the satisfaction of cooking with healthy, fresh asparagus while savoring a nearly 70-year-old trusted brand of cheese, Boursin. This recipe is a testament to the enjoyment of simple, quality ingredients. The finished dish may look fancy and even intimidating. Still, you’ll sing your praises once you taste unadulterated kitchen genius. The French Brie and fresh thyme, while secondary elements, add glorious pièce de resistance that fits the modesty of this recipe. Make one large tart for sharing or more miniature tarts for a chic party hors-d’oeuvre!
This nifty method represents everything good about eating fresh vegetables. On your next market visit or a trip to a farm store, select an array of fresh produce, including cucumbers, carrots, tomatoes, and sweet peppers, to make small batches of my 3 Ingredient Flash Pickles, Oven ‘Sun-dried’ Tomatoes, Pickled Sweet Peppers with Shallots & Thyme, or my Roasted Carrot Platter with Yogurt and Sumac. All very tasty and all very surprising if you are somebody who does not enjoy veggies but know you need to eat more of them.
Why You’ll Love an Asparagus Puff Pastry
· Vegetarian Friendly – Intentional or not, this tart is ‘meatless meets delicious.’
· Potential to Make It Vegan – Swap out the Boursin and brie for a spreadable and soft vegan cheese or opt for a lovely cashew cream which just makes everything marvelous!
· Uses Seasonal Produce – If asparagus is not in season, opt for fresh cherry tomato halves, sliced shallots, or even salted and drained ribbons of zucchini. The results will be just as pleasing.
· Perfect Impulse Meal – Has a short baking time of around 15 to 20 minutes.
· Start to Finish in 30 Minutes – Prep time and baking included, this method is quick and without fuss.
What’s In This Asparagus and Boursin Tart?
Boursin cheese is the heavy lifter of ingredients in this fabulous Asparagus Puff Pastry recipe, while Dijon mustard gives it a tangy kick.
- Puff Pastry – also known as pâte feuilletée, it’s a light and flaky dough that is created by layering the dough with butter, shaping it into a paton, then repeatedly folding and rolling it out. You will find a variety of brands in your grocer’s freezer section.
- Dijon Mustard – the amount specified may seem small, but this crucial ingredient plays off the Boursin and provides the savory notes in this dish.
- Boursin Cheese – Look for Shallot and Chive when purchasing. It’s milder than its counterpart, Boursin with garlic and herbs.
- Asparagus – use fresh and select only bright green stalks with tight, compact tips.
- Brie Cheese – offers a pleasant neutral and balances the Boursin perfectly while offering visual appeal to the top of the finished bake.
- Sour Cream – when brushed along the edges, it gives the finished tart a beautiful shine and homemade appearance.
- Fresh Thyme – adds that pièce de resistance and subtle olfactory nuance.
See recipe card below for a full list of ingredients and measurements.
Pro Tip: To prepare asparagus for recipes, hold a spear with both hands and break it with a snap. Discard the tough, woody ends of the stalks and use the tender stalks and tips for cooking.
Variations on an Asparagus Puff Pastry
If you are unable to source Boursin, look instead for Alouette cheese. While Alouette and Boursin are both herb-infused cheese spreads, they each have distinct flavor profiles. Using either cheese is a sensory experience and always very, very delicious!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Once you’re all set for cooking, simply rinse them with cool running water and use a kitchen towel to pat them dry.
Gently score around the pastry dough with a dull butter knife or pizza wheel without cutting through it. This will allow the exposed edges to rise and puff up as the tart bakes.
You can tell that the puff pastry is ready when the edges turn golden and puffy, the brie is melted, and the asparagus tips appear mildly crisped.
How to Make an Asparagus Puff Pastry with Boursin
Below are step-by-step instructions with images. If you are a seasoned home cook, feel free to skip on down to the recipe card 🙂
To Assemble One Tart
Step 1. Boursin cheese is easier to crumble when it’s cold. 30 minutes before assembling your tart, remove the Boursin from the chiller to the counter and use a fork to loosely break it up. Your pieces will be some large and some small. Grab a baking sheet and a rolling pin. Place a sheet of parchment paper on your work surface and unfold the puff pastry sheet onto the parchment. Preheat your oven to 400°F.
Step 2. Use the rolling pin to roll the dough to a rough 9×13 rectangle. Transfer the parchment and dough to the baking sheet. To score the dough without cutting all the way through, run a dull knife around the edge of the rectangle, making sure to stay about an inch away from the edge. Now you have a field and a frame.
Step 3. Working inside the field, spread the Dijon thinly, edge to edge, corner to corner. Scatter the Boursin over the Dijon. Arrange the asparagus spears on top of the cheese, pressing down gently only if the spear won’t stay where you want it to. Dot slices of Brie over the spears. Working along the frame, use a pastry brush to evenly brush the sour cream. Bake for 15-18 mins until puffed and golden. Add fresh thyme on top and bake for 2 more mins to release oils and earthy aroma. Cool slightly and serve.
How to Serve this Asparagus and Boursin Tart
- Occasions
This asparagus tart is perfect for a light lunch or chic appetizer. Serve it with a side salad or fresh fruit for a complete meal. For an extra touch of elegance, drizzle with balsamic glaze or top with crumbled bacon.
- Wine Pairings
This tart pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.
- Beer Pairings
For beer lovers, this tart pairs well with a refreshing Pilsner or a light lager.
How to Store and Reheat
Wrap in foil and refrigerate for best results. Tart will maintain freshness up to 2 days. To warm up the asparagus cheese tart, you can place it on a wire rack that is set in a baking sheet and pop it in the oven at 400°F for 8 to 10 minutes. I do not recommend freezing as the flavor properties diminish dramatically upon thawing.
Additional Brie, Asparagus, and Puff Pastry Recipes
After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.
Asparagus Puff Pastry with Boursin
Equipment
Ingredients
- 1 frozen puff pastry thawed
- 1 tablespoon Dijon mustard
- 1 5.2-ounce box Boursin Shallot and Chive cheese
- 8 ounces thin asparagus stalks trimmed to about 6-inch lengths; if your stalks are thick, slice in half lengthwise so they will cook at the same rate the pastry does
- 2 ounces brie thinly sliced; rind or nor rind
- 1 tablespoon sour cream
- thyme leaves fresh
Instructions
- Preheat your oven to 400°F and have a baking sheet at the ready. Place a sheet of parchment paper on your work surface.
- Unfold the puff pastry dough directly on the parchment. Gently roll the dough to a 9×13 rectangle. It needn't be exact. Transfer the parchment and dough to the baking sheet.1 frozen puff pastry
- To create a border for your tart, run a dull knife around the edge of the rectangle, making sure to stay about an inch away from the edge. However, make sure you don't cut all the way through the dough, just score it. The resulting frame will give your tart a nice border once it has been baked and gives you a 'field' to assemble your ingredients.
- Use the back of a spoon to spread the Dijon inside the field, side to side, corner to corner. Crumble the Boursin cheese inside the field over the Dijon, again side to side, corner to corner. Working within the field, arrange the asparagus spears.1 tablespoon Dijon mustard, 1 5.2-ounce box Boursin Shallot and Chive cheese, 8 ounces thin asparagus stalks
- Randomly dot the slices of brie on top the asparagus. You can slice and leave the edible rind remaining or remove it. For the purposes of my photos, I have removed it. Use a pastry brush to LIGHTLY apply the sour cream all around the exposed edges.2 ounces brie, 1 tablespoon sour cream
- Bake in the fully preheated oven for 15-18 minutes, or until puffed and golden. Remove, scatter fresh thyme over the top, and place back into the oven for an additional 2 minutes. You want the thyme exposed to the high heat only briefly, so it releases it oils and smells perfectly earthy.thyme leaves
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.