Mini Asparagus Tarts

Prep 10 min


Cook 30 min


Ready in 40 min

Cooking these tarts upside down makes the cheese extra crispy and delicious. Top them with a drizzle of hot honey for an appetizer everyone will love.


  • 6 oz. (175 g) cream cheese, softened
  • 1 tbsp (15 mL) ranch dip mix
  •  Oil for greasing
  •  Flour for dusting
  • ½ pkg (17.25 oz. or 397 g) frozen puff pastry (1 sheet), thawed (see cook’s tips)
  • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
  • 12 oz. (350 g) asparagus, trimmed
    Hot Honey
  • ½ cup (125 mL) honey
  • ½-1 tbsp (7–15 mL) hot sauce


  1. Preheat the oven to 425°F (220°C). Combine the cream cheese and ranch together in a small bowl and set aside. Brush the wells of the Brownie Pan with oil.
  2. Lay the puff pastry on a lightly floured surface. Spread the cream cheese mixture on the puff pastry and cut lengthwise into thirds. Cut the strips into quarters for a total of 12 pieces.
  3. Distribute the Parmesan evenly into the wells of the pan. Cut the asparagus into 2" (5-cm) pieces to fit the wells. Lay 8–10 pieces of asparagus in each well. Lay the puff pastry, cheese-side down, on top of the asparagus. Tuck the edges down and use a fork to pierce the puff pastry a few times.
  4. Bake for 20–25 minutes, or until golden brown. Cool for 3–5 minutes, then carefully flip the tarts onto a sheet pan.
  5. Microwave the honey and hot sauce in a small microwave-safe bowl for 30 seconds; stir to combine. Serve the tarts warm or at room temperature with a drizzle of the hot honey.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 12 g (includes 11 g added sugar), Protein 4 g

Cook's Tips:

If your pastry sheet is smaller, roll it out to 8" x 9" (20 cm x 23 cm).

Change up the flavor by using Italian Seasoning Mix or Garlic Rub instead of ranch dip mix.

You can switch up the cheese based on what you like. Try goat cheese instead of cream cheese, or Gouda instead of Parmesan.

Cooking the tarts upside down lets the cheese get crispy and adds a toasty flavor.

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