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Asparagus Tomato Tart

Asparagus Tomato Tart

Another COVID19 recipe creation made for my friend, Nina! 
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Course: Entree
Cuisine: Italian/American
Keyword: Asparagus, Puff Pastry, Tart
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 45
Author: At Home with Rebecka


  • Preheat oven 400F
  • Ingredients:1-pound fresh asparagus trimmed1 large heirloom tomato, sliced1 sheet frozen puff pastry, thawed2 tablespoons olive oil, divided2 tablespoons Everything bagel seasoning, more to taste2 cups shredded gruyere or fontina cheese or a mix of both2 4-ounce balls Burrata cheese in water, drained 6 poached eggs3 tablespoons fresh basil, chiffonade (sliced)½ teaspoon fresh black pepper¼ teaspoon slat¼ cup thick balsamic vinegar, garnish


  • Par cook trimmed asparagus in ½ inch boiling water for 3 minutes. Remove to a paper-lined plate and pat dry.
  • On a lightly floured surface, roll thawed pastry into 16x12 in a rectangle. Transfer to a parchment-lined baking sheet. With a sharp knife, score 1 inch from the edge to mark the rectangle. Use a fork to pierce dough inside the marks at ½ inch intervals to keep the pastry from rising too high during the first bake.
  • Brush pastry evenly with olive oil, be sure to brush the edges. Sprinkle the entire surface evenly with Everything Bagel Spice. Bake pastry for 10-15 minutes.
  • Remove pastry from the oven. Add ½ of the cheese and arrange asparagus in a single layer over the cheese. Place sliced heirloom tomatoes over the asparagus. Season with pepper and salt and finish by adding remaining shredded cheese over the vegetables.
  • Bake for 10 minutes
  • Remove from oven and add two balls of burrata cheese. Bake an additional 5 minutes or until burrata is just soft.
  • While the pastry is cooking, poach 6 eggs to soft center and drain on a paper-lined plate
  • Remove pastry from the oven. Garnish with the eggs and drizzle with more olive oil and dress with a fresh chiffonade of basil. Cut into wedges and drizzle with balsamic vinegar.