Red Onion, Asparagus & Blue Cheese Tart*

Looks like we somehow all made it through this crazy time of year we call Christmas! My jeans are a little tighter, but my heart is full from getting to see my wonderful family in Texas this year. They are a little bit crazy, but that is what makes the holidays so much fun.

I spent a lot of time visiting, eating, shopping, eating, cooking, eating, baking and eating some more. I made a bunch of pies and cookies for the daily get togethers we had…and of everything I made, I think Reese’s Peanut Butter Cup Cookies may have been the overall favorite.

While in Texas, I stuffed my face with all of my favorite Texas things…like Beef Fajitas from Pappasitos, Jalapeño, Sausage & Cheese Kolaches, infamous stuffed chickens from Heberts and a last minute airport feast at Pappadeaux. After all of that, there was only one thing left to do…Come back and make tarts with puff pastry, asparagus and blue cheese! Makes perfect sense, right? 😉

This tart is a perfect appetizer for a NYE party…or just about any party. Or heck, it’s even fabulous as dinner with a glass of red wine…not that I would know anything about that…

The combination of asparagus and blue cheese really shines on top of the butter puff pastry crust. With the added flavor of red onion and garlic, this is one of my favorite vegetarian dishes. If you are a total loser and are put off by blue cheese (like Jorge), just sub in some goat cheese instead!


Happy New Years to all my favorite people! 2012 was great and I am thankful to have shared it with all of you. Watch for a fun round up of all my personal favorite recipes for 2012 on Monday the 31st!


Red Onion, Asparagus & Blue Cheese Tart


  • 2 tablespoons butter
  • 1 small red onion onion, sliced
  • 1 clove garlic, chopped
  • 1 bunch asparagus
  • 1 sheet puff pastry, thawed as directed on package
  • 1/2 cup blue cheese, crumbled
  • salt and freshly ground pepper, to taste


Preheat oven to 425°F. Line baking sheet with parchment paper, set aside.

Melt the butter in a skillet over medium heat. Add onions and saute until softened, about 10 minutes. Add the garlic and saute until fragrant, about a minute. Add the asparagus, arranging on top of the onions, cover pan and let asparagus steam until just tender, about 5 minutes.

Roll the puff pastry out onto parchment paper. Top with the onions, asparagus, blue cheese and salt and pepper. Bake in a preheated 425F oven until the the puff pastry is golden brown, about 15-18 minutes. Slice and serve immediately.

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15 Responses to “Red Onion, Asparagus & Blue Cheese Tart”

  1. 1

    Shannon O'Connell — December 28, 2012 @ 10:18 am

    I am sick as a dog and that still looks yummy – – why can’t I lose my appetite when I’m sick like a normal person? I’m thinking carmalized onions (my new favorite thing to make). Awesome!!!

  2. 2

    Stefanie @ Sarcastic Cooking — December 28, 2012 @ 10:21 am

    Ooooo this tart looks fab! I am gad you had a great and crazy Christmas!

  3. 3

    Valarie — December 28, 2012 @ 10:50 am

    This could be a new favorite when you get back to houston! Going to make this tart for sure- all my favorite things- puff pastry, asparagus, blue cheese what’s not to love!

  4. 4

    Justin- Writing Pad Dad — December 28, 2012 @ 11:05 am

    Almost passed this one up because I didn’t want to have to make the pastry myself! So glad I took the time to read through the ingredients and discover that you call for frozen puff pastry! Yeah! I’m back in the game…
    Writing Pad Dad

  5. 5

    Liz @ The Lemon Bowl — December 28, 2012 @ 11:13 am

    I love blue cheese and I also love that you used store bought puff pastry!! I want to eat this right now!!

  6. 6

    Mollie @Sprinkles of Life — December 28, 2012 @ 11:15 am

    This looks awesome! And glad for the premade pastry :) Need to add these ingredients to my shopping list!

  7. 7

    Joanne — December 28, 2012 @ 4:33 pm

    I’m making a puff pastry tart for NYE also!! Although now I’m wishing I had all the ingredients to make this one…there is still time, though!

  8. 8

    Jackie @ The Beeroness — December 28, 2012 @ 5:10 pm

    So, can you please write The Tart Cookbook next? And, I think we’re with the same publisher, Adams Media? I think that makes us Cookbook Sisters. With my girl Kelly of Evil Shenanigans.

  9. 9

    Tina | My Life as a Mrs — December 28, 2012 @ 5:55 pm

    oh my heavens… my mouth is WATERING. I need this… like NOW.

  10. 10

    claire @ the realistic nutritionist — December 29, 2012 @ 12:29 pm

    This is effin amazing.

  11. 11

    Amanda @ Once Upon a Recipe — December 30, 2012 @ 3:04 pm

    I seem to be friends with a lot of people who dislike blue cheese (losers, indeed!), but I can totally see myself eating this with a big salad and a glass (or two) of red wine for dinner. Yum! Happy (almost) New Year!

  12. 12

    Mary G — January 1, 2013 @ 5:15 pm

    This looks delicious, but need to know the calories per serving and how many servings per recipe. Thanks.

    • Jessica replied: — January 8th, 2013 @ 12:54 pm

      Mary, I do not calculate my recipes very often. However you can do it yourself anytime you want using a recipe calculator like Happy Cooking!

  13. 13

    Bonnie — June 13, 2014 @ 12:48 pm

    Hey would the preparation be different if I wanted to use say Pear, Brie (or gorgonzola?) and caramelized onions? Like would I still have to soften up the pear with the onion before the baking? I have a hankering for a sweet and salty fix right about now! 😉

    • Jessica replied: — July 1st, 2014 @ 1:43 pm

      I would still soften up the onion, but the pear would be personal preference. If you want it still to have some crunch, just put it on the pizza raw. Hope your pizza turns out delicious! :-)

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