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Asparagus Tart

This simple Asparagus Tart is full of bright, fresh flavor on a crispy puff pastry crust.


  • 2 oz 1/3 less fat cream cheese, softened to room temperature
  • ½ cup nonfat plain Greek yogurt
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon garlic powder
  • 1 sheet frozen puff pastry, defrosted per package instructions (I used a Pepperidge Farm Puff Pastry Sheet)
  • 10-12 ounces of thin to medium width asparagus spears
  • Salt and black pepper, to taste
  • 1 oz Parmesan cheese, finely shredded (I used the smallest holed side of a box grater)


  • Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a small mixing bowl, combine the cream cheese, yogurt, lemon juice, lemon zest, parsley, basil, dill, and garlic powder and stir until blended.
  • Lightly flour a clean surface such as a cutting board. Place the defrosted pastry on the surface and use a rolling pin to roll it into a 10”x14” rectangle (roughly…it doesn’t need to be exactly these dimensions). Transfer the rolled out pastry dough to the prepared baking sheet. Use a knife to “score” the edges of the dough about ½” in (make an indent, but do not cut all the way through), creating a 1/2” border around the outside of the rectangle. Use a fork to stab some holes in the pastry dough inside the border, about ½” to 1” apart.
  • Spread the cream cheese mixture from step two inside the scored border of the pastry with a spatula or the back of a spoon to make an even layer. Trim the bottom ends of the asparagus spears to fit across the shorter side of the pastry and lay them side-by-side, alternating them head-to-bottom, across the top of the cheese mixture, leaving the ½” border around the edge bare. Sprinkle the asparagus with a bit of salt and pepper and then sprinkle the shredded Parmesan over the top.
  • Place in the heated oven and bake for 20-25 minutes until the pastry border is golden and the asparagus spears are cooked through. Cut into 8 equal pieces and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1/8th) slice:
168 calories, 14 g carbs, 3 g sugars, 10 g fat, 5 g saturated fat, 7 g protein, 2 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1/8th) SLICE: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
5 per (1/8th) slice (P+ calculated using the recipe builder on weightwatchers.com)
adapted from House of Nash EatsSimply Delicious Food, and Well Plated