Bright and flavorful: Charred Asparagus Romesco Tart with smoky almonds, feta, and puff pastry—ready in under an hour.
Asparagus is one of those vegetables that signals spring, but it doesn’t always get the spotlight it deserves. Enter the Charred Asparagus & Smoky Almond Romesco Tart—a visually stunning, flavor-packed dish that’s simple enough for a weeknight but elegant enough for entertaining.
The magic begins with a smoky almond romesco sauce. Roasted red peppers, toasted almonds, garlic, and a touch of smoked paprika come together to create a nutty, vibrant spread that enhances the natural sweetness of the asparagus. Roasting the asparagus adds depth and a slight char, which pairs perfectly with the richness of the sauce.
Using puff pastry keeps the tart effortless yet elegant. The crust puffs and browns beautifully, creating a golden frame for the asparagus and romesco center. A sprinkle of sesame seeds adds subtle crunch, while crumbled feta, fresh parsley, and lemon zest elevate the flavors with bright, fresh notes.
This tart is versatile: serve it as a light lunch, a side for dinner, or a show-stopping appetizer. It’s also plant-forward, and can be made fully vegan by swapping the feta for a plant-based alternative.
Every bite is layered in flavor—smoky, nutty, tangy, and fresh. It’s a perfect way to celebrate asparagus season, impress guests, or just treat yourself to something that feels gourmet without a lot of effort.
Whether you’re a longtime asparagus lover or new to this spring vegetable, this tart is approachable, beautiful, and downright delicious. It’s a recipe that delivers both flavor and style in every bite.
Charred Asparagus & Smoky Almond Romesco Tart
Bright and flavorful: Charred Asparagus Tart with smoky almond romesco, feta, and puff pastry—ready in under an hour.
Ingredients
For the Tart:
- 1 sheet puff pastry (thawed if frozen)
- 1 lb fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt & pepper, to taste
- 2 tablespoon sesame seeds
For the Smoky Almond Romesco Sauce:
- ½ cup roasted red peppers (jarred works great)
- ¼ cup almond slices
- 1 small clove garlic
- 1 tablespoon sherry vinegar (or red wine vinegar)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne (optional)
- 3 tablespoon olive oil
- Salt to taste
For Finishing:
- 2 tablespoon crumbled feta (or vegan feta)
- Fresh parsley, chopped
- Lemon zest
Instructions
- Preheat oven to 425°F.
- In a food processor, combine roasted red peppers, almonds, garlic, vinegar, smoked paprika, cayenne, and a pinch of salt.
- Pulse while drizzling in olive oil until smooth but slightly textured. Adjust seasoning as needed.
- Toss asparagus with olive oil, salt, and pepper.
- Roast 10–12 minutes until tender and lightly charred. Remove from oven but do not turn oven off.
- Heat a dry skillet over medium heat.
- Add almond slices and toast for 3 minutes, stirring continuously.
- Remove from heat and set aside.
- Roll out puff pastry on a parchment-lined baking sheet. Score a 1-inch border around the edges.
- Spread a thin layer of romesco inside the border.
- Arrange roasted asparagus on top and sprinkle with sesame seeds.
- Bake 18–20 minutes until pastry is puffed and golden.
- Sprinkle crumbled feta, parsley, and lemon zest over the tart.
- Serve warm or at room temperature.