Name: Easy Asparagus and Gruyere Tart Recipe
Prep time: 15 min
Cook time: PT-490077H53M36S
Total time: 40 min
Cuisine: French
Ingredients: 1 frozen sheet puff pastry (thawed overnight in refrigerator); 3 tablespoons Dijon mustard; 3 tablespoons crème fraîche (optional, but delicious); 2 cups grated Gruyere cheese; 1/2 cup grated Parmesan cheese (divided); 1 1/2 pounds medium-thin asparagus (about 25 spears, tough ends trimmed); 1 tablespoon olive oil; Kosher salt and fresh ground pepper to taste; 1 egg, mixed with 1 teaspoon water (for brushing)

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Introduction

This Easy Asparagus and Gruyere Tart is a delicious, elegant dish perfect for spring or any time you want a simple yet impressive appetizer or light meal. The combination of flaky puff pastry, tangy mustard, creamy cheese, and tender asparagus creates a perfect balance of flavors and textures.

A rectangular tart with a golden, flaky puff pastry crust thickly bordering the edges, filled with tightly packed, parallel green asparagus stalks that are bright and slightly roasted. The asparagus lies on a creamy, white base with a sprinkling of shredded pale cheese and a fine dusting of grated cheese and black pepper, adding texture and color contrast. The tart rests on white parchment paper placed over a white marbled surface, highlighting the vibrant green and golden tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 frozen sheet puff pastry (thawed overnight in refrigerator)
3 tablespoons dijon mustard

3 tablespoons crème fraîche (optional, but delicious)
2 cups grated Gruyere cheese

1/2 cup grated Parmesan cheese (divided)
1 1/2 pounds medium-thin asparagus (tough ends trimmed)

1 tablespoon olive oil
Kosher salt and fresh ground pepper (to taste)
1 egg, mixed with 1 teaspoon water (for brushing)

Instructions

Step 1: Preheat your oven to 425ºF (220ºC).
Step 2: On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×15-inch rectangle. Transfer both the pastry and parchment to a baking sheet. Lightly score a 1-inch border around the edges of the pastry. Using a fork, prick the pastry inside the scored border to prevent puffing.
Step 3: In a small bowl, combine the Dijon mustard and crème fraîche until smooth. Spread this mixture evenly inside the scored border on the pastry. Sprinkle the grated Gruyere cheese and half of the Parmesan cheese on top.

Step 4: Arrange the asparagus spears on top of the cheese, alternating the ends and tips for visual appeal. Drizzle the asparagus with olive oil, then season with salt and pepper. Sprinkle the remaining Parmesan cheese over the asparagus.
Step 5: Brush the edges of the pastry with the egg wash. Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden and the asparagus is crisp-tender.

Tips & Variations

For more flavor, try adding a sprinkle of fresh thyme or lemon zest over the asparagus before baking.

If you don’t have crème fraîche, sour cream or plain Greek yogurt can be used as a substitute.
Use thin asparagus spears to ensure even cooking and to keep the tart from becoming soggy.
Serve warm or at room temperature for best texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the tart in a 350ºF oven for about 10 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

A rectangular puff pastry tart with a thick, golden-brown crust forms the base. On top, there is one even layer of bright green asparagus tips and stalks arranged tightly side by side, covering the entire pastry. A light layer of melted white cheese with grated shards is scattered unevenly over the asparagus, adding texture and a creamy look. The tart rests on a white marbled surface with some paper underneath, showing a clean and simple presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can assemble the tart and refrigerate it unbaked for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use fresh pastry instead of frozen puff pastry?

Fresh puff pastry can be used if you prefer, but be sure to chill it before rolling out to prevent sticking and ensure it puffs properly during baking.