Asparagus and Tomato Puff Pastry Brunch Tart

Why You’ll Love This Recipe

• Flaky, buttery puff pastry meets tangy herbed goat cheese and a whisper of Dijon.
• Bright, fresh toppings: tender asparagus, bursty cherry tomatoes, and jammy eggs.
• Elegant but easy—perfect for brunch, showers, or a light dinner.
• Customizable: swap veggies, cheeses, or herbs to match the season.

Grocery List

• Produce: Thin asparagus, cherry tomatoes, lemon, fresh chives, fresh thyme
• Dairy: Goat cheese, heavy cream, eggs
• Pantry: Frozen puff pastry, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Herbed Goat Cheese & Dijon Spread

• 4 oz (113 g) fresh goat cheese, softened
• 2 tbsp heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp finely chopped fresh chives
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Tart Base & Toppings

• 1 sheet puff pastry (8.6 oz/245 g; from a 17.3-oz/490-g box), thawed in the refrigerator
• 1 large egg, beaten with 1 tsp water (egg wash)
• 8 oz (225 g) thin asparagus, tough ends trimmed
• 1 cup (150 g) cherry tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp red pepper flakes (optional)
• 4 large eggs, cold

Finish

• Zest of 1 lemon (about 2 tsp)
• 1 tbsp chopped fresh chives or dill
• Freshly cracked black pepper and flaky sea salt, to taste
• 1 tsp extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Position a rack in the center of the oven and preheat to 400°F (205°C). Line a rimmed sheet pan with parchment paper for easy cleanup. If you like an extra-crisp bottom, place the empty pan in the oven while it preheats, then carefully slide the parchment and assembled pastry onto the hot pan when ready to bake.

Step 2: Make the herbed goat cheese–Dijon spread

In a small bowl, stir together the goat cheese, heavy cream, Dijon mustard, chives, thyme, salt, and pepper until smooth and spreadable. If it’s very firm, let it sit at room temperature for 5 minutes or mash with a fork until creamy.

Step 3: Roll, score, and dock the puff pastry

Unfold the thawed puff pastry onto a lightly floured surface. Roll it into a 10×12-inch rectangle. Transfer to the parchment-lined pan. Using a sharp knife, score a 1-inch border around the edges without cutting all the way through. Dock (poke) the center area all over with a fork to prevent excessive puffing. Brush the border with the egg wash.

Step 4: Spread the cheese and arrange the vegetables

Spread the goat cheese mixture evenly inside the scored border. In a bowl, toss the asparagus and cherry tomatoes with olive oil, kosher salt, and red pepper flakes (if using). Arrange the asparagus spears in neat rows or diagonally across the tart and scatter the tomatoes evenly on top, cut sides up for best roasting.

Step 5: Bake the tart base until puffed and golden

Bake for 18–20 minutes, until the pastry border is deeply golden and puffed, and the center looks set. If any areas in the center puff dramatically, gently press them down with the back of a spoon right when the tart comes out.

Step 6: Add the eggs and bake until just set

Use the back of a spoon to make four shallow wells in the vegetables. Crack one egg into each well. Reduce the oven temperature to 375°F (190°C) and return the tart to the oven. Bake for 7–9 minutes for set whites and runny yolks, or 10–12 minutes for firmer yolks. Rotate the pan once for even cooking. The whites should be opaque with a slight jiggle.

Step 7: Finish with lemon zest and serve

Remove the tart and immediately zest the lemon over the surface so the warm steam releases the citrus oils. Sprinkle with chopped chives or dill, flaky sea salt, and freshly cracked pepper. Drizzle with a small thread of olive oil if desired. Slice into 6 squares and serve warm.

Pro Tips

• Use thin asparagus so it roasts tender in the same time as the pastry. If spears are thick, slice them in half lengthwise.
• Keep pastry cold until it goes into the oven to maximize flakiness. If it warms while assembling, pop the tray in the fridge for 10 minutes before baking.
• For an extra-crisp bottom, preheat the sheet pan and assemble the tart on parchment, then slide it onto the hot pan.
• Watch the eggs closely in the last minutes—carryover heat will continue to set the yolks after you pull the tart.
• Score and dock thoroughly; it helps the center stay flat so your eggs don’t slide off.

Variations

• Prosciutto or smoked salmon: Add prosciutto ribbons before the first bake (they will crisp) or nestle smoked salmon on after baking with the lemon zest.
• Cheese swap: Replace goat cheese with 1/2 cup ricotta mixed with 2 tbsp grated Parmesan and the Dijon for a milder, creamier base.
• Veggie remix: Try zucchini ribbons, broccolini florets, or sautéed leeks in place of asparagus; keep total veg to about 2 cups.

Storage & Make-Ahead

Make the herbed goat cheese spread up to 3 days ahead; refrigerate in an airtight container. You can assemble and bake the pastry with vegetables (without the eggs) up to 4 hours ahead; rewarm at 375°F (190°C) for 5–7 minutes, then add eggs and bake until set. Leftovers keep 1–2 days refrigerated; reheat at 350°F (175°C) for 8–10 minutes (yolks will firm up). For best texture, this tart is at its peak the day it’s baked.

Nutrition (per serving)

Approx. 380 calories; 27 g fat; 25 g carbohydrates; 11 g protein; 2 g fiber; 520 mg sodium. Nutrition values are estimates and will vary based on brands and exact measurements.