Asparagus Puff Pastry made with homemade pesto is a bright, veggie packed appetizer that doubles as a delightful brunch option as well! Baked to perfection with frozen puff pastry, vibrant green asparagus, ripe cherry tomatoes and more, this is a freshly flavored recipe everyone will love.
The best asparagus puff pastry
Everything about this recipe just screams “summer!” Crisp asparagus stalks, juicy cherry tomatoes, easy homemade pesto, and balsamic glaze are fresh ingredients that always invoke feelings of strolling through a garden.
Puff pastry is a flaky, light, and buttery tasting dough that usually happens to be vegan. While you can make your own at home, it’s easy to buy in the frozen section. I usually use Pepperidge Farm brand. Just thaw for a few minutes and you’re ready to go!
If you’re a puff pastry lover, you need to whip up my Just Egg Quiche or a show stopping Vegan Wellington!
What makes this puff pastry tart so scrumptious?
- It’s so freshly flavored. The pesto, asparagus, and tomatoes are all so fresh, bright, and summer-ready! Paired with the puff pastry dough, this dish is deliciously light and naturally delicious.
- The homemade pesto! Can you use a jar of store bought pesto for this recipe? For sure! However, this homemade vegan pesto yields the most incredibly flavorful results. It’s the easiest way to elevate this dish from good to great!
- It’s a wonderful appetizer or brunch dish. There’s always a good time to serve Asparagus Puff Pastry. While it’s usually served as an appetizer before dinner, it’s also tasty when plated next to your other breakfast or brunch favorites!
Ingredients needed (with substitutions)
For the easy pesto:
- Basil – Fresh basil only, not dried. Make sure your basil leaves don’t have any dark spots and aren’t wilted.
- Pine Nuts – Feel free to swap these out for walnuts or cashews if preferred.
- Garlic – When making pesto, it’s vital to only use fresh garlic! Jarred pre-minced garlic won’t yield the same potent flavor or aromatic quality.
- Lemon Juice – Going along with our freshly flavored theme, the lemon juice here must be freshly squeezed for the absolute best flavor.
- Salt
- Olive Oil – Or use a little more water to make it oil free, if needed, but olive oil really makes pesto so don’t skip it unless you have to.
- Water
For the rest:
- Puff Pastry – You can find puff pastry available at most grocery stores, and it’s usually vegan.
- Pesto – While store bought pesto will work just fine, homemade yields much better flavor! I do like Trader Joe’s kale pesto.
- Asparagus – Be sure to trim the asparagus as needed. You don’t want any tough ends in your puff pastry.
- Olive Oil
- Cherry Tomatoes – Grape tomatoes or large tomatoes sliced will also get the job done!
- Feta Cheese – You can always make your own Vegan Feta Cheese for the most scrumptious results! The brand Violife or Trader Joe’s also work well.
- Balsamic Glaze – This is an optional ingredient, but I highly recommend drizzling just a little bit on top before serving!
How to make asparagus puff pastry
Find the complete printable recipe with measurements below in the recipe card.
To start off, you’ll need to make the pesto. In a food processor or blender, add all pesto ingredients starting with 2 tablespoons of water, and process until quite smooth. Add more water as needed. Set aside.
Time to assemble and bake! Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Make sure the puff pastry is thawed, then use a rolling pin to gently roll it out to about an 11×14 inch rectangle. Transfer to the baking sheet and prick it all over with a fork.
Spread the pesto all over the puff pastry, leaving a 1 inch border around the edges. Place the asparagus on top of the pesto and spray lightly (or drizzle) with olive oil.
Place the cherry tomatoes on top of the asparagus, then sprinkle with feta cheese.
Bake for 20-25 minutes until the crust is golden and puffy. Slice and serve with a drizzle of balsamic glaze, if desired. Enjoy!
Frequently asked questions
- How long will Asparagus Puff Pastry stay fresh? I’ve always believed that puff pastry is always best when eaten within the first few hours of baking. With that being said, though, this dish will stay fresh in the fridge in an airtight container for about 2 days. Reheat in the air fryer or oven to crisp it back up.
- How do I know when my puff pastry tart is finished baking? You should be able to tell by the appearance of the puff pastry. If the dough has risen to a puffy shape and has a golden color to it, it’s likely ready to be removed from the oven.
- Should I snap the ends of my asparagus? Here’s a little life tip – don’t snap the ends off of your asparagus, but DO trim them! When you snap them, you can’t always control how much of the stalk will get snapped. This could result in you losing out on a great deal of asparagus. Be more precise by simply trimming the ends with a knife.
Looking for more plant based appetizers?
- Vegan Zucchini Fritters
- Watermelon Salad with Mint and Feta
- Vegan Jalapeño Popper Dip
- Bang Bang Cauliflower
- The Best & Easiest Vegan Spinach Artichoke Dip
Asparagus Puff Pastry with Pesto
Ingredients
Easy pesto (or use store bought)
- 2 cups packed fresh basil
- 1/2 cup pine nuts or walnuts/cashews
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2-3 tablespoons water, as needed
The rest
- 1 sheet frozen puff pastry, thawed
- 1/2 cup easy pesto
- 1 bunch asparagus, tough ends trimmed
- olive oil spray, or drizzle
- 1 cup whole or halved cherry tomatoes
- 1/2-3/4 cup feta cheese I used Violife vegan feta
- balsamic glaze, optional
Instructions
Make the pesto
- In a food processor or blender, add all pesto ingredients starting with 2 tablespoons of water, and process until quite smooth. Add more water as needed.
- Set aside.
Assemble and bake
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Make sure the puff pastry is thawed, then use a rolling pin to gently roll it out to about an 11×14 inch rectangle. Transfer to the baking sheet and prick it all over with a fork.
- Spread the pesto all over the puff pastry, leaving a 1 inch border around the edges. Place the asparagus on top of the pesto and spray lightly (or drizzle) with olive oil.
- Place the cherry tomatoes on top of the asparagus, then sprinkle with feta cheese.
- Bake for 20-25 minutes until the crust is golden and puffy. Slice and serve with a drizzle of balsamic glaze, if desired. Enjoy!
Notes
- To make this even easier, you can use store bought pesto. I like Trader Joe’s kale pesto in the refrigerated section. Fresh is definitely better tasting though.
- Follow package instructions for thawing puff pastry, you generally only want to thaw it at room temperature for 30 minutes.
This recipe of course, also turned out Great. And so have a number of other recipes I’ve made from your various selections I’ve made over the past few months. Which has aroused my suspicions about you! So here are my findings about you and your True Nature!
To me it is obvious that you are of Elvish descent or have strong elvish Blood Lines in your family
Tree and that you have taken a liking to us mortal beings and wish to impart to humanity the True and Intended Diet for Humans to follow! So there your secret is out!
Thank You NORA!
Hahaha! I’m so happy you loved the recipe, Vincent! Thanks so much for your kind words and review 🙂
Made this dish and it was wonderful. Every recipe that I have done from Nora Cooks comes out GREAT!!!!
Thank you for your great feedback and review, Pat! I appreiciate you using my recipes!
Made this as a side dish for Thanksgiving – everyone (vegan/non-vegans) raved about it. Very easy to make – I made it about 4 hours ahead, covered with damp paper towel in frig. I’m tasked with bringing apps to Christmas Eve, this will put me ont he good list!
Hi Kathleen. This is a great recipe for an appetizer! I’m thrilled the puff pastry was a hit at your TG gathering! Thanks for sharing your fabulous feedback and ideas!
Hi Nora. I love this idea. I was thinking of making it for some friends, but several don’t like asparagus and I was thinking maybe shaved Brussel sprouts would also be good with the balsamic glaze and feta. Any other topper ideas that might go with the pesto? I’m drawing a blank. 🙂
Artichoke hearts, spinach, olives, possibly carrots (cut matchstick) , possibly other things. Probably.
Can’t rate, as I was just browsing recipes and noticed this comment and wanted to add my suggestion. I’ll keep it in mind when I need to make party food or an appetizer.