Spring Asparagus-Parmesan Tart

Wisconsin Cheese Spring Asparagus-Parmesan Tart Recipe
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Active Time
40 Minutes



  1. Shred 1/4 cup parmesan. Finely shred remaining parmesan.
  2. Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
  3. Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat. Stir in shredded parmesan until melted; set aside.
  4. Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
  5. Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle. Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.
  6. Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
  7. Bake for 18-20 minutes or until pastry is golden brown. Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
  8. Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

Recipe Tip

To blanch asparagus, add asparagus to boiling, salted water for 2-3 minutes or until crisp-tender. Drain asparagus; immediately place in a bowl of ice water. Drain and pat dry.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Sartori SarVecchio® Parmesan cheese is America's most highly decorated parmesan. Aged for at least 20 months, this award-winning cheese is fruity, nutty and has roasted caramel flavor notes.

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