This asparagus and brie tart recipe makes the most of the short asparagus season. The season starts towards the end of April and lasts until June time. Buy British where you can—they'll taste nicer and it's much better for the environment.
You don't need to be an advanced cook to attempt these little tartlets. They're really easy but so impressive. Perfect for a light lunch or take on a picnic, they will taste good cold too.
These tarts are also lovely with a soft goats cheese or any cheese that holds up well to melting, if you don't have brie. You don't want anything too strong though—let the flavour of the asparagus sing!
- Preheat an oven to 180C, Gas 4. Unroll the pastry, keeping it on the parchment paper, and divide into 4 squares.
- Crack the egg into a bowl and add a splash of milk, whisk together to create an egg wash. Using a pastry brush, brush the 4 squares with the egg mixture. Sprinkle the thyme leaves over the squares and then lay a slice of brie on top from one corner to the opposite. Season with salt and pepper. Place the asparagus on top of the Brie and then fold over the other corners of the pastry to meet on top of the asparagus so that it’s now wrapped in pastry.
- Place the asparagus tarts on to the baking tray, leaving space between them. Brush the top of the tarts with more egg wash. Bake for 20-25 mins.
- 1 x 320g pack of ready rolled puff pastry
- 12 spears of asparagus, bottoms snapped off
- 120g Brie, cut into four 30g slices
- 4 sprigs thyme, leaves picked
- 1 egg
- Splash milk
- You will need: baking tray lined with parchment paper
Can I make these vegan?
These asparagus & brie tarts are easy to make vegan. Use a vegan puff pastry (such as Jus-Rol), swap the brie for a vegan alternative (such as Shamembert) and use a plant based milk to brush on to the pastry instead of the egg and milk wash.
What can I serve with these asparagus and brie tarts?
These can be served on their own as canapés or as part of a bigger lunch or dinner spread. However, if you want them to be the main part of a meal, they could also be served with fresh green vegetables or a delicious green salad.
After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.
After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).
After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.
Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.
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