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!
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
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
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
Equipment
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)
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
Notes
- Honey: for a vegan option, swap honey for maple syrup.
- 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.
- Feta: for a vegan option, swap to a plant-based alternative.
Nutrition
I cannot wait to see your posts!
Other recipes you might like
Leave a Reply