• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Flexitarian
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian Logo

The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian » Recipe » Asparagus Tatin

Asparagus Tatin

5 from 1 vote

Jump to Recipe Jump to Video Print Recipe

This asparagus tatin is a stunning and delicious way to showcase the vibrant flavours of spring. With its flaky, buttery pastry and beautifully caramelised asparagus, it makes for an impressive dish that’s perfect for brunch or a light dinner. Simple to prepare, this elegant tart highlights the natural sweetness of asparagus, complemented by a hint of tangy lemon and fresh herbs. Serve it warm or at room temperature, and enjoy a taste of seasonal goodness!

asparagus tatin

Delicious Asparagus Tatin – A Springtime Delight

This asparagus tatin is a savoury spring twist on the classic French dessert, Tarte Tatin. Instead of using apples, this recipe features asparagus cooked with honey and thyme under a sheet of puff pastry.

The tart is then inverted, drizzled with a herby green dressing, and topped with crumbled feta cheese. The result is a delicious and unique dish that is perfect for any occasion. This asparagus tatin can be served hot, warm or at room temperature. It makes a delicious appetiser or main course.

At this time of the year, I also like making my grilled asparagus salad.

🌱 MAKE IT VEGAN : This asparagus tatin makes a delicious vegetarian appetiser or main. It can easily be made vegan by swapping honey for maple syrup and feta for a plant-based alternative. You can also skip the feta altogether.

Tips for success

This asparagus tatin is very easy and straightforward to make. There is however a couple of things to keep in mind:

  • Make sure you use a non-stick baking tray so the tart can easily be turned over (see below).
  • Trim the hard woody ends of the asparagus, as these tend to stay chewy even when they are fully cooked.
  • The asparagus are scattered on the baking tray to form a rectangle of around 35 x 23cm (13 ¾ x 9 inches). Trim any asparagus that are too long so you have a nice even shape.
  • Roll out the puffed pastry sheet to be slightly bigger than the surface of the asparagus layer to leave a 2 cm (¾ inch) border all around. 
  • Once the tart is cooked, if the pastry sticks to the baking tray, use a knife to carefully remove the tart from the baking tray.

Watch How To Make This Asparagus Tatin

YouTube video

Here are more asparagus recipes you may like to try:

  • ASPARAGUS & AVOCADO MISO TOAST [VEGAN]
  • VEGAN PASTA PRIMAVERA WITH WATERCRESS & ALMOND PESTO
  • ASPARAGUS & PEA QUICHE WITH A QUINOA CRUST [VEGETARIAN] [GLUTEN-FREE]
  • VEGAN ASPARAGUS MIMOSA

Jump to Recipe Jump to Video Print Recipe

How To Make This Asparagus Tatin

Like other tatin tarts, this asparagus tatin is cooked upside down. The asparagus are trimmed, cut into lengthwise in halves or quarters and then scattered on an oiled non-stick baking sheet to form a rectangle of around 35 x 23cm (13 ¾ x 9 inches). To make the tart more interesting, I like to arrange the asparagus “head to toe”.

Sprinkle some thyme leaves over the asparagus, drizzle some honey, and season with salt and pepper.

The puff pastry is rolled out to a rectangle of around 39 x 27cm (15 ½ x 11 inches). Using a fork, prick the puffed pastry all over and flip over on top of the asparagus leaving a 2 cm (¾ inch) border all around. To mark the edges of the tart simply press gently on the pastry all around.

For ease, I use a pre-rolled 320g (11 1/4 ounces) puff pastry sheet, but you can roll out the same amount of dough from a puff pastry block.

The asparagus tatin is then baked in the oven for 20 to 25 minutes until the pastry is golden.

In the meantime, you can prepare the herby dressing. I use a mixture of herbs: basil, tarragon, mint, and parsley. I like tarragon because it pairs so well with asparagus, however, there is no hard rule here and you can customise the mix to whatever herb you like or have at hand.

Once the tart is ready, invert it over a serving dish or board (make sure it is big enough). If the pastry stick to the baking tray, simply use a knife to carefully remove the tart from the baking tray.

Then brush the herby dressing all over the tart, and scatter the feta on top.

This asparagus tatin can be eaten hot, warm, or at room temperature. Watch my video below to see how to make it.

I hope you enjoy this Asparagus Tatin recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!

Asparagus Tatin by The Flexitarian l Annabelle Randles

Asparagus Tatin

If you're looking for a delicious and unique way to enjoy asparagus, look no further than this savoury Asparagus Tatin recipe. This dish is perfect for a special occasion or a weeknight dinner.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Appetizers & Starters, Tarts, Pies & Quiches
Cuisine French
Servings 4 people
Calories 637 kcal

Equipment

1 large baking tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 425 g asparagus
  • 3 Tbsp honey (see note 1)
  • 1 to 2 Tbsp fresh thyme leaves
  • Salt and pepper
  • 1 puff pastry sheet (see note 2)
  • 3 Tbsp of crumbled feta (see note 3)

FOR THE HERBY DRESSING

  • 1 tsp Dijon mustard
  • 6 Tbsp extra-virgin olive oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, grated
  • Zest of ½ lemon
  • 2 Tbsp finely chopped basil leaves
  • 2 Tbsp finely chopped tarragon leaves
  • 2 Tbsp finely chopped mint leaves
  • 2 Tbsp finely chopped parsley leaves
  • 3 Tbsp finely chopped red onion
  • Dash of honey – to taste (see note 1)
(Switch on to prevent your screen from going dark)

Instructions
 

  • Pre-heat the oven to 400°F/200°C/180°C Fan
  • If any, trim the hard woody ends of the asparagus. Depending on their thickness, cut the asparagus lengthwise in halves or quarters. Scatter them on an oiled non-stick large baking tray ( about 39x27cm / 10½x11 inches) to form a rectangle of around 35 x 23cm (13 ¾ x 9 inches). Trim any asparagus that are too long so you have a nice even shape. To make the tart more interesting, I like to arrange the asparagus "head to toe".
    425 g asparagus
  • Sprinkle some thyme leaves over the asparagus, drizzle some honey, and season with salt and pepper.
    3 Tbsp honey, 1 to 2 Tbsp fresh thyme leaves, Salt and pepper
  • Roll out the puff pastry to a rectangle of around 39 x 27cm (15 ½ x 11 inches). Using a fork, prick the puffed pastry all over and flip it over on top of the asparagus leaving a 2 cm (¾ inch) border all around (the side with the fork prickles should be touching the asparagus). Mark the edges of the tart by pressing gently on the pastry all around. Score the middle of the puff pastry with 2 2-cm/1/4-inch long cuts so the pastry stays flat while cooking.
    1 puff pastry sheet
  • Bake in the oven for 20 to 25 minutes until the pastry is golden.
  • In the meantime prepare the herby dressing: Mix all the ingredients in a bowl. Season to taste with honey, salt, and pepper.
    1 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 1 Tbsp cider vinegar, 1 Tbsp fresh lemon juice, 1 garlic clove, grated, Zest of ½ lemon, 2 Tbsp finely chopped basil leaves, 2 Tbsp finely chopped tarragon leaves, 2 Tbsp finely chopped mint leaves, 2 Tbsp finely chopped parsley leaves, 3 Tbsp finely chopped red onion, Dash of honey – to taste
  • When the tart is ready, invert it over a serving dish or board. Brush the dressing all over, and scatter the feta on top. This asparagus tatin can be eaten hot, warm, or at room temperature.
    3 Tbsp of crumbled feta

Video

YouTube video

Notes

  1. Honey: for a vegan option,  swap honey for maple syrup.
  2. Puff pastry: for ease, I use a pre-rolled 320g (11 1/4 ounces) puff pastry sheet, but you can roll out the same amount of dough from a puff pastry block.
  3. Feta: for a vegan option, swap to a plant-based alternative.

Nutrition

Serving: 250gCalories: 637kcalCarbohydrates: 47gProtein: 9gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gCholesterol: 12mgSodium: 320mgPotassium: 316mgFiber: 4gSugar: 16gVitamin A: 1276IUVitamin C: 13mgCalcium: 117mgIron: 5mg
Keyword asparagus, tatin

Find this recipe online:

Asparagus Tatin

https://theflexitarian.co.uk/recipe-items/asparagus-tatin/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other recipes you might like

  • Roasted Mediterranean Vegetable Tatin [vegan]
  • In Season: Asparagus
  • Delicious Ways To Eat Comté Cheese + 2 Recipes
  • How To Cook Asparagus
  • Fennel & Asparagus Soup [vegan]
Print Friendly, PDF & Email

Recipe May 15, 2023 · Created by: The Flexitarian Leave a Comment

Previous Post: « How Eco Is Your Home?
Next Post: Vegan Pâté »

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe




Primary Sidebar

* GET MY COOKBOOK *

Available from:
UK/IR
Blackwells
Amazon UK

US/CAN
Amazon
Barnes & Noble
Bookshop.org
Additional Retailers

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newsletter


* FREE E-BOOK *


LATEST RECIPES

Asparagus Puff Pastry Bundles

Pizza Bagels

Tortellini Pasta Salad

Asparagus Pasta

Cinnamon Raisin Bread

Butter Bean Salad


* SPONSORED LINKS *

PromFormal

OUR ECO BOUTIQUE


Footer

The Flexitarian

Less Meat, More Plants

  • Amazon
  • Facebook
  • Goodreads
  • Instagram
  • Pinterest
  • Threads
  • TikTok
  • YouTube

Newsletter


* SPONSORED LINKS *

PromFormal

MY COOKBOOK

Copyright © 2025 · The Flexitarian · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.