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Asparagus, Basil, & Cream Cheese Tart with Optional Bacon Recipe

Asparagus, Basil, & Cream Cheese Tart with Optional Bacon
Source: kitchen treaty


  • 1 frozen puff pastry sheet, thawed
  • 4 ounces Neufchatel cheese (light cream cheese), room temperature/softened
  • 1/4 cup finely diced onion
  • 1 medium garlic clove, finely minced
  • 1/4 cup chopped fresh basil (about 15 medium-sized leaves)
  • 1/4 teaspoon kosher salt, plus a little more for sprinkling on top, if desired
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound asparagus, ends trimmed
  • 2 teaspoons olive oil
  • If adding bacon:
  • 2-3 slices of bacon, cooked, cooled, and crumbled
8 servings


  • Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
  • Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet.
  • Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
  • Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
  • Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute.
  • With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
  • Make a pile of 3 - 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
  • Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer.
  • Sprinkle with a pinch or two of coarse salt, if desired.
  • Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
  • If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.


A recipe from kitchen treaty

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