This Roasted Asparagus and Burrata Tart is a bright and fresh way to enjoy spring veggies with a creamy twist. Crispy, flaky tart crust holds tender roasted asparagus spears and a generous dollop of rich burrata cheese that just melts in your mouth. It’s a perfect balance of crispy, creamy, and slightly earthy flavors that make every bite delightful.
I love making this tart when asparagus is just in season and bursting with flavor. Roasting the asparagus brings out a nice sweetness and a touch of caramelization that pairs beautifully with the mild, milky burrata. I like to drizzle a little olive oil and sprinkle some lemon zest on top to brighten things up even more—it really wakes up the flavors and makes the tart feel fresh and light.
This tart is great for sharing at brunch or as a light dinner with a simple salad. I often make it when friends are coming over because it looks elegant but is surprisingly easy to put together. Plus, it’s one of those dishes that people can’t stop talking about—everyone loves that creamy cheese with the roasted asparagus on a crisp, buttery crust. I hope you enjoy it as much as I do!
Key Ingredients & Substitutions for a Delicious Tart
Puff Pastry or Tart Dough: Puff pastry gives a light, flaky crust, while tart dough is denser and crumbly. Both work well, but puff pastry is quicker if you’re short on time. You can find ready-made options in the freezer section.
Asparagus: Fresh asparagus adds a nice crisp texture and bright flavor. If fresh isn’t available, frozen asparagus can work but roast briefly to avoid sogginess. Trim the woody ends before roasting for the best bite.
Burrata Cheese: This creamy cheese is key for that rich, soft topping. If burrata is hard to find, fresh mozzarella or ricotta can be used, but they won’t be quite as creamy and luscious.
Egg & Cream Mixture: Heavy cream makes the filling silky and rich. For a lighter dish, half-and-half or whole milk works too, but the texture will be less creamy. Eggs bind everything nicely into a custard.
Sun-Dried Tomatoes: These add a tangy, sweet note. If you don’t have them, roasted cherry tomatoes are a great alternative that bring freshness and color.
How to Blind Bake the Tart Shell Without Puffing or Shrinking?
Blind baking keeps the crust crisp and avoids sogginess from the filling. Here’s how to do it right:
- Roll dough evenly and press into the pan without stretching, to avoid shrinking during baking.
- Prick the bottom with a fork—the small holes stop bubbles from forming.
- Line the crust with parchment paper and fill with pie weights or dried beans to keep it flat.
- Bake as directed, remove weights mid-way to let the bottom crisp up.
- Let the crust cool slightly before adding the filling to keep it firm.
I find that using weights and pricking the dough are the biggest keys to a perfectly baked crust without bubbles or shrinkage.
Equipment You’ll Need
- 9-10 inch tart pan with removable bottom – I like this size because it fits the ingredients perfectly and makes serving easy.
- Rolling pin – helps to evenly roll out the puff pastry or tart dough, ensuring a uniform crust.
- Fork – used to prick the dough, preventing bubbles during blind baking.
- Parchment paper and pie weights or dried beans – keeps the crust flat and prevents puffing up.
- Mixing bowls – simple tools for whisking the egg and cream mixture.
- Roasting pan or baking sheet – for roasting the asparagus evenly and getting those charred edges.
- Silicone brush (optional) – for brushing the tart crust with a little oil or egg wash for a golden finish.
Flavor Variations & Add-Ins
- Swap asparagus for roasted cherry tomatoes or zucchini slices to change the flavor profile.
- Use goat cheese or feta instead of burrata for a tangy twist that pairs well with herbs.
- Add a handful of sautéed mushrooms or spinach underneath the cheese for extra earthiness and greens.
- Sprinkle with chopped fresh basil or thyme before serving to add a fresh herbal note.
Roasted Asparagus and Burrata Tart
Ingredients You’ll Need:
For the Tart:
- 1 sheet of puff pastry or tart dough (about 9-10 inches)
- 1 bunch of asparagus (about 1 pound), ends trimmed
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Filling:
- 3 large eggs
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder or 1 clove garlic, minced (optional)
To Finish:
- 4 oz burrata cheese, divided into small pieces
- ¼ cup sun-dried tomatoes or roasted tomatoes (optional)
- ½ tsp red pepper flakes (optional)
- Fresh herbs for garnish (such as thyme or chives)
How Much Time Will You Need?
This tart takes about 45 minutes in total. You’ll spend roughly 15 minutes preparing and blind baking the crust, 10-12 minutes roasting the asparagus, and then 25-30 minutes baking the assembled tart. Allow a few minutes to cool before slicing and serving.
Step-by-Step Instructions:
1. Prepare and Blind Bake the Tart Shell
Preheat your oven to 400°F (200°C). Roll out your puff pastry or tart dough into a 9-10 inch tart pan, pressing it into the edges and trimming any extra dough. Use a fork to prick the bottom all over—this stops bubbles from forming. Line the dough with parchment paper and fill it with pie weights or dried beans to keep it flat. Bake for 12-15 minutes, then carefully remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
2. Roast the Asparagus
While the tart shell bakes, toss your trimmed asparagus with olive oil, salt, and pepper. Spread it out on a baking sheet and roast in the oven for about 10-12 minutes, until tender with a little char. This adds great flavor and texture to your tart.
3. Mix the Filling
In a bowl, whisk together the eggs, heavy cream, grated Parmesan, garlic powder (if using), salt, and pepper until everything is smooth and well combined.
4. Assemble and Bake the Tart
Arrange the roasted asparagus evenly over your pre-baked tart crust. If you like, scatter sun-dried or roasted tomatoes on top for extra flavor. Pour the egg and cream mixture evenly over the asparagus and tomatoes.
Lower the oven temperature to 375°F (190°C) and bake the tart for 25-30 minutes, or until the filling is set and the top turns a light golden brown.
5. Add Burrata and Garnish
Take the tart out of the oven and immediately dot the top with the burrata cheese pieces. Sprinkle with red pepper flakes if you enjoy a bit of heat. Finally, garnish with fresh herbs like thyme or chives for a fresh pop of color and flavor.
6. Serve
Let the tart cool slightly before slicing. It’s delicious served warm or at room temperature—enjoy your tasty and elegant roasted asparagus and burrata tart!
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus but make sure to thaw it completely and pat dry before roasting. This helps prevent extra moisture that can make the tart soggy.
Can I Prepare the Tart Ahead of Time?
Absolutely! You can blind bake the crust and roast the asparagus a day in advance. Assemble and bake the tart just before serving for the best texture and freshness.
How Should I Store Leftovers?
Store any leftover tart in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or serve cold—it’s delicious either way!
What Can I Substitute for Burrata Cheese?
If you can’t find burrata, fresh mozzarella or ricotta are good alternatives. They won’t be quite as creamy, but they’ll still add a lovely cheesy richness.