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–+ servings
asparagus puff pastry on a parchment lined sheet pan
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5 from 1 vote

Asparagus Puff Pastry with Boursin

With the herby, creamy flavor of Boursin and the buttery crunch of puff pastry, this tart is a great light lunch or dinner served with a green salad. It also makes a delicious addition to a brunch spread or served alongside a more hearty main course like roast chicken.
Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Brunch
Keyword: asparagus, breakfast, easy brunch recipe, puff pastry, spring
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $14.00

Equipment

  • Half Sheet Pan
  • Rolling Pin
  • Parchment Paper
  • Mixing Bowl
  • Pastry Brush

Ingredients

  • 1 bunch asparagus
  • all-purpose flour, for dusting
  • 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
  • 1 5.3 ounce package Boursin with garlic and fine herbs
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon lemon zest
  • black pepper
  • 1/2 cup grated parmesan, gruyere, or mozzarella cheese

Instructions

  • Preheat the oven to 375 °F. Line a rimmed baking sheet with parchment paper.
  • Trim and discard the tough, woody ends from the asparagus stalks. Slice any thick stalks in half lengthwise (you can skip this step with any stalks that are too thin to slice in half).
  • Lightly dust a countertop with flour. Roll the puff pastry out, smoothing out the folds and bumps. It should be about a 10x12 rectangle. Transfer the pastry to the prepared baking sheet.
  • Use a fork to pierce the surface of the dough all over (this will help it to bake evenly). Using a sharp knife, score the puff pastry all around the sides, about 1-inch from the edges. Don’t cut the pastry all the way through, just score it about halfway through the layers to create a border.
  • Whisk together the egg and 1 tablespoon of water. Brush the border of the puff pastry with egg wash.
  • Spread the Boursin out evenly over the center of the pastry. Top the Boursin with salt, lemon zest, black pepper, and cheese. Spread the asparagus out on top of the Boursin in an even layer.
  • Bake the pastry until the edges are golden brown and crisp, 28 to 32 minutes. Let it cool slightly before slicing.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 269mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg