Puff pastry tart with asparagus and havarti

Puff pastry tart with asparagus and havarti – an easy, flavourful recipe.
This puff pastry tart with asparagus, havarti and cream cheese mixed with wholegrain mustard is the kind of thing that really gets my mouth watering. It comes together in no time with shop-bought puff pastry and is topped with green asparagus, cream cheese with a hint of wholegrain mustard and the most flavourful aged havarti – a combination that simply works.

The cream cheese and mustard give a slightly tangy, piquant base that balances beautifully with the rich cheese and the fresh, crisp asparagus – which keeps a pleasant bite after baking, depending of course on how thick the green spears are.
You can just as easily use Vesterhavsost or Gammelknas (both mature Danish hard cheeses), if that is what your fridge has in store or what you are in the mood for.

The tart is perfect for lunch, a light dinner, as part of a buffet or packed into the picnic basket. It is best served warm but can also be served cold – and it is at least as good the day after.

Puff pastry tart with asparagus and havarti

A recipe for a delicious puff pastry tart with fresh green asparagus and aged havarti.

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Course: Lunch, Main course, Side dish, Snack, Starter

Cuisine: Danish

Keywords: Puff pastry tart

Total Time: 30 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 3 tbsp cream cheese – plain or garlic
• ▢ 1 1/2 tbsp wholegrain mustard
• ▢ 1 roll ready-rolled puff pastry
• ▢ 100 g aged havarti, grated
• ▢ 1 bunch green asparagus
• ▢ salt and freshly ground pepper

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Method

• Unroll the puff pastry on a sheet of baking parchment and score a line with a knife about 2 cm in from the edge, all the way round. Not deep – just a light score, without cutting through.
• Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 7 minutes.
• Meanwhile, stir the cream cheese and mustard together in a small bowl, and trim the green asparagus so the spears fit the length of the centre of the pastry.
• Let the pastry cool slightly, then spread the cream cheese mixture over the base inside the scored line. Dipping the spoon in boiling water as you go makes it much easier to spread.
• Scatter over the havarti, keeping a little back for the top, and arrange the asparagus on top of the cheese.
• Season with salt and freshly ground pepper and sprinkle the remaining cheese over the middle of the asparagus spears.
• Return the tart to the oven and bake for a further 14-16 minutes or so, still at 200°C.
• Let it cool slightly before serving.

Nutrition

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