baked asparagus pancetta cheese tart


  • 1 Puff Pastry Sheet

  • 1 Cup heavy cream

  • 3 Large eggs

  • 1/4 Cup Goat Cheese

  • 4 Tablespoon Parmesan cheese

  • 1 Tablespoon Chives, fresh

  • 8 Ounce Asparagus, fresh

  • 8 Ounce Pancetta, cooked and drained

  • 1 Large eggs

  • 1/4 Teaspoon lemon zest




When ready to cook, set the grill temperature to 375℉ and preheat, lid closed for 15 minutes.


Place the puff pastry on a half sheet tray and score around the perimeter 1-inch in from the edges making sure not to cut all the way through. Prick the center of the puff pastry with a fork.


Place the sheet tray directly on the grill grate and bake for 15-20 minutes until the pastry has puffed and browned a little bit.


While the pastry bakes combine the cream, 3 eggs, both cheeses and chopped chives in a small bowl. Whisk to mix well.


Remove the sheet tray from the grill and pour the egg mixture into the puff pastry. Lay the asparagus spears on top of the egg mixture and sprinkle with cooked pancetta.


Whisk remaining egg in a small bowl and brush the top of the pastry with the egg wash.


Place back on the grill grate and cook for another 15-20 minutes until the egg mixture is just set.


Finish tart with lemon zest, more chopped chives and shaved parmesan. Enjoy!

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