Asparagus and Brie Puff Pastry

This simple yet elegant Asparagus and Brie Puff Pastry combines buttery puff pastry, earthy asparagus, and creamy brie cheese, making it an impressive appetizer or light vegetarian main dish.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer, Brunch

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Puff Pastry

1 sheet frozen puff pastry (thawed; about 8 x 8 or 9 x 9 in)
1 large egg For egg wash
1 tbsp water For egg wash
1 tsp olive oil
1 Zest of 1 lemon (optional) For brightness
Salt and cracked black pepper
Fresh thyme or chives for garnish
4 slices prosciutto (optional) For a savory touch
Honey or balsamic glaze (optional) For finishing

For the Filling

12-16 spears asparagus, trimmed (use medium-thick stalks)
6 oz brie, rind removed and sliced thinly or cubed

Method

Preparation

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Toss trimmed asparagus in 1 tsp olive oil, a pinch of salt, and pepper. Roast for 6–8 minutes until slightly tender but still crisp.
On a lightly floured surface, roll puff pastry to smooth creases and cut into 4 equal rectangles (or leave whole for a single tart).
Place pastry rectangles on the baking sheet. Score a 1/2-inch border inside each rectangle with a knife (do not cut through).
Layer brie (thin slices or small cubes) within the scored center. Arrange asparagus over the brie.
Brush borders with egg wash. Sprinkle lemon zest and fresh thyme over the top.

Baking

Bake for 15–20 minutes until pastry is puffed and golden and brie is melting.
If the pastry browns too fast, tent loosely with foil.
Remove, drizzle with honey or balsamic glaze if desired, and serve warm.

Notes

For a higher-protein version, add sliced hard-boiled eggs or top with toasted seeds. For a lower-carb approach, serve puff pastry tartlets on a bed of mixed greens.