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These Asparagus Tarts With Bacon And Gruyere are the easiest appetizer or side that you’ll ever whip up! Made with store-bought puff pastry, fresh asparagus, bacon, and lots of cheese! It’s a flavor explosion of sweet, smoky bacon, tender asparagus, melty cheese, and crisp puff pastry.
Why You’ll Love these Asparagus Tarts:
Store-bought puff pastry keeps these apps incredibly easy – while still helping them to feel super fancy! They’re absolutely delicious with all the flavors mingling together and are perfect for a light lunch, brunch, or appetizer.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Puff Pastry — I LOVE the convenience of store-bought frozen puff pastry! The light, buttery baked puff pastry makes the perfect base for these tarts.
- Gruyere — Grated gruyere cheese is the perfect addition to this recipe because it melts beautifully onto that pastry.
- Asparagus — Fresh asparagus is a MUST for this dish. Look for a bunch with thin, tender spears.
- Bacon — Make sure to bake your bacon until perfectly crispy!
How To Make Asparagus Tarts:
Step 1: Cook The Puff Pastry. Run to the store and buy some puff pastry because we cannot all be Martha Stewart. Cut them into squares and brush with a little oil and egg wash.
Step 2: Prep. Cook the bacon in the oven for ease. While it rests on paper towels, grate your cheese and preheat the oven. Rinse and cut your asparagus.
Step 3: Assemble The Tarts: Sprinkle each tart with a handful or two of cheese, add the bacon, a few stalks of asparagus, and sprinkle a hefty dash of pepper, and pop them in the oven for 25 minutes.
Serving + Storing:
Enjoy immediately! Store leftovers in an airtight container in the fridge for 2-3 days. Gently reheat in the oven. These are best fresh, though. The puff pastry loses it’s crispness after a day or so.
Expert Cooking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration
FAQs:
Yes! If you’re not a fan of gruyere, you can substitute it with other melty cheeses like fontina, gouda or mozzarella.
You can swap asparagus for roasted zucchini, mushrooms or spinach.
More Recipes to Love:
- Mini Quiche Cups (Customizable!)
- Buttery Parmesan And Herb Breadsticks
- Bacon Cheddar Chive Scones
- Quick Bacon Green Beans (Gluten-Free And Dairy-Free!)
- Parmesan Roasted Asparagus
Did you make this recipe? Leave a comment & star rating!
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Asparagus Tarts with Bacon and Gruyere
Ingredients
- 1 package puff pastry, store-bought
- 1 egg, for egg wash
- 2 tbsp olive oil
- 1 package bacon
- 8 ounce block gruyere cheese
- 8 ounce block fontina cheese
- 1 pound fresh asparagus, try to buy a bunch with thinner pieces
- pepper
Instructions
- Prep: Thaw puff pastry according to package directions. Cook bacon according to package directions – we love doing it in the oven so we can prep the other ingredients while it cooks! When it’s done, lay the pieces on a paper-towel lined plate to soak off excess grease. Line 2 large baking sheets with parchment paper. Grate your cheese. Beat the egg in a bowl – this will be your egg wash. Rinse your asparagus, and cut the white part off of the ends. Cut the stalks in half.
- Assemble the Tarts: Roll out 1 sheet of the thawed puff pastry on a lightly floured counter until you’ve just stretched it an extra inch or so (mine were 10 by 11 ish). Cut into 4 squares. Place each square on prepared baking sheet. Brush with a little olive oil, then brush the edges of each piece well with egg wash. This helps them to turn a nice golden brown in the oven. Sprinkle each tart with a handful or two of cheese, add a few half pieces of bacon, a few stalks of asparagus, and sprinkle the whole thing with pepper, if desired. Repeat with the remaining sheet of puff pastry.
- Bake: Bake for 22-27 minutes, or until asparagus is tender and puff pastry is golden brown.
- Serve + Store: Enjoy immediately! Store leftovers, tightly covered, in the fridge for 2-3 days. These are best fresh, though. The puff pastry loses it’s crispness after a day or so.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
