James Martin’s Asparagus Tart is the ultimate celebration of spring produce. Moving away from heavy, egg-laden quiches, this is a “fine tart” using crisp puff pastry and a rich, creamy base that allows the delicate flavor of the asparagus to shine. It is elegant enough for a dinner party starter but simple enough for a quick light lunch. James often pairs the grassy asparagus with salty Parmesan and zesty lemon mascarpone to cut through the richness of the pastry.
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Why You Will Love This Asparagus Tart Recipe:
- Ready-Made Magic: James champions high-quality, all-butter store-bought puff pastry, meaning there is no rolling or chilling of dough required.
- The Creamy Base: A layer of mascarpone or crème fraîche under the asparagus keeps the pastry moist (but not soggy) and acts as a luxurious anchor for the vegetables.
- Visual Stunner: The bright green spears against the golden, risen pastry border look incredibly professional with zero effort.
- Versatile: It tastes just as delicious served cold at a picnic as it does hot from the oven.
James Martin Asparagus Tart Ingredients
- 320g–375g Puff Pastry Sheet: Ready-rolled (all-butter is best).
- 2 Bunches Asparagus: (Approx. 400g), woody ends snapped off.
- 150g Mascarpone: Or full-fat Cream Cheese/Crème Fraîche.
- 1 Lemon: Zest only.
- 2 Egg Yolks: (1 for the cheese mixture, 1 beaten for glazing).
- 50g Parmesan Cheese: Grated (plus shavings to serve).
- 1 tbsp Fresh Thyme or Tarragon: Chopped.
- Salt & Black Pepper: To taste.
- Olive Oil: For drizzling.
How To Make James Martin Asparagus Tart
- Prep: Preheat your oven to 200°C (400°F) / 180°C Fan. Unroll the puff pastry sheet onto a baking tray lined with parchment paper.
- Score: Using a sharp knife, lightly score a border about 2cm (1 inch) in from the edge all the way around. Do not cut all the way through. This allows the edges to puff up while the center stays flat. Prick the center rectangle all over with a fork (this stops it rising too much).
- The Filling: In a small bowl, mix the mascarpone, lemon zest, chopped herbs, one egg yolk, half the grated Parmesan, plenty of black pepper, and a pinch of salt.
- Assemble: Spread the mascarpone mixture evenly over the center of the pastry, staying strictly inside the scored border.
- The Asparagus: Arrange the asparagus spears in a neat row (or bundle them artistically) on top of the cheese mixture. Alternate the tips and ends if you want a uniform look.
- Glaze: Brush the pastry border with the remaining beaten egg yolk. This gives it a deep golden shine. Drizzle a little olive oil over the asparagus tips to stop them drying out.
- Bake: Bake in the center of the oven for 20–25 minutes. The pastry edges should be risen and dark golden brown, and the asparagus tender and slightly roasted.
- Finish: Remove from the oven. Scatter with the remaining Parmesan shavings while warm. Drizzle with a little more oil or a balsamic glaze if you have it.
Recipe Tips
- Snap, Don’t Cut: To prep asparagus, hold the spear at both ends and bend gently. It will naturally snap at the point where the woody part meets the tender part. Discard the woody end.
- Blanching: If your asparagus spears are very thick (thumb-sized), blanch them in boiling water for 2 minutes and dry them thoroughly before putting them on the tart. If they are thin/medium, they will cook perfectly in the oven raw.
- Hot Tray Trick: Place your baking tray in the oven while it preheats. Carefully slide the pastry (on its paper) onto the hot tray. This helps crisp up the bottom immediately, avoiding a “soggy bottom.”
- Cheese Swap: If you find mascarpone too rich, Ricotta works well for a lighter, grainier texture, or goat’s cheese for a tangier punch.
What To Serve With Asparagus Tart?
James Martin’s Asparagus Tart is a refined, buttery dish that benefits from fresh, acidic sides to balance the richness of the puff pastry and mascarpone. It pairs beautifully with a peppery rocket and Parmesan salad dressed with balsamic glaze or a simple tomato and basil salad. For a more substantial brunch or lunch, serve it with warm buttered new potatoes (like Jersey Royals) or top a slice with a perfectly poached egg to add a rich, runny yolk sauce.
How To Store Leftovers Asparagus Tart?
- Fridge: Store in an airtight container for 2 days.
- Freezer: Not recommended. Thawed puff pastry becomes chewy and the asparagus turns mushy.
How To Reheat Leftovers Asparagus Tart?
- Oven: Place on a wire rack over a baking tray (to keep the bottom crisp) and heat at 180°C for 10 minutes.
- Cold: It is excellent served at room temperature.
FAQs
Yes, but you must peel the stalks of white asparagus and blanch them for 3-4 minutes first, as they are tougher than green.
Yes, laying slices of Parma ham or Prosciutto under the asparagus (on top of the cheese) is delicious.
You likely cut through the border when scoring, or opened the oven door too early. Also, ensure the oven is fully preheated before baking.
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Asparagus Tart Nutrition Facts
- Calories: ~320 kcal
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 280mg
- Total Carbohydrate: 18g
- Protein: 8g
James Martin Asparagus Tart
Course: Starter, Light LunchCuisine: British, FrenchDifficulty: Easy4-6
servings10
minutes20
minutes320
kcalJames Martin’s Asparagus Tart features a crisp puff pastry base topped with zesty lemon mascarpone and fresh roasted asparagus spears. It is a quick, elegant tart perfect for spring dining.
Ingredients
320g–375g Puff Pastry Sheet: Ready-rolled (all-butter is best).
2 Bunches Asparagus: (Approx. 400g), woody ends snapped off.
150g Mascarpone: Or full-fat Cream Cheese/Crème Fraîche.
1 Lemon: Zest only.
2 Egg Yolks: (1 for the cheese mixture, 1 beaten for glazing).
50g Parmesan Cheese: Grated (plus shavings to serve).
1 tbsp Fresh Thyme or Tarragon: Chopped.
Salt & Black Pepper: To taste.
Olive Oil: For drizzling.
Directions
- Prep: Preheat your oven to 200°C (400°F) / 180°C Fan. Unroll the puff pastry sheet onto a baking tray lined with parchment paper.
- Score: Using a sharp knife, lightly score a border about 2cm (1 inch) in from the edge all the way around. Do not cut all the way through. This allows the edges to puff up while the center stays flat. Prick the center rectangle all over with a fork (this stops it rising too much).
- The Filling: In a small bowl, mix the mascarpone, lemon zest, chopped herbs, one egg yolk, half the grated Parmesan, plenty of black pepper, and a pinch of salt.
- Assemble: Spread the mascarpone mixture evenly over the center of the pastry, staying strictly inside the scored border.
- The Asparagus: Arrange the asparagus spears in a neat row (or bundle them artistically) on top of the cheese mixture. Alternate the tips and ends if you want a uniform look.
- Glaze: Brush the pastry border with the remaining beaten egg yolk. This gives it a deep golden shine. Drizzle a little olive oil over the asparagus tips to stop them drying out.
- Bake: Bake in the center of the oven for 20–25 minutes. The pastry edges should be risen and dark golden brown, and the asparagus tender and slightly roasted.
- Finish: Remove from the oven. Scatter with the remaining Parmesan shavings while warm. Drizzle with a little more oil or a balsamic glaze if you have it.
Notes
- Snap, Don’t Cut: To prep asparagus, hold the spear at both ends and bend gently. It will naturally snap at the point where the woody part meets the tender part. Discard the woody end.
Blanching: If your asparagus spears are very thick (thumb-sized), blanch them in boiling water for 2 minutes and dry them thoroughly before putting them on the tart. If they are thin/medium, they will cook perfectly in the oven raw.
Hot Tray Trick: Place your baking tray in the oven while it preheats. Carefully slide the pastry (on its paper) onto the hot tray. This helps crisp up the bottom immediately, avoiding a “soggy bottom.”
Cheese Swap: If you find mascarpone too rich, Ricotta works well for a lighter, grainier texture, or goat’s cheese for a tangier punch.
