Easy Asparagus and Gruyere Tart Recipe
This Easy Asparagus and Gruyere Tart is a delightful combination of flaky puff pastry, creamy Dijon and crème fraîche spread, and rich Gruyere and Parmesan cheeses, topped with tender asparagus spears. Perfect for a light lunch, brunch, or impressive appetizer, this savory tart offers a beautiful balance of flavors and textures that is simple to prepare and bakes quickly in the oven.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Pastry and Spread
- 1 frozen sheet puff pastry (thawed overnight in refrigerator)
- 3 tablespoons Dijon mustard
- 3 tablespoons crème fraîche (optional, but delicious)
Cheese
- 2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese (divided)
Vegetables and Seasoning
- 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
Finishing
- 1 egg, mixed with 1 teaspoon water (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) to ensure it is hot enough to create a beautifully puffed and golden pastry.
- Prepare Puff Pastry: On a lightly floured piece of parchment paper, roll out the thawed puff pastry sheet to roughly a 10×15-inch rectangle. Transfer both the parchment paper and pastry to a baking sheet. Lightly score a 1-inch border around the edges with a knife to help define the crust, or simply leave a one-inch border for toppings. Use a fork to gently prick the pastry inside the scored area to prevent excessive puffing in the center.
- Make the Spread and Add Cheese: In a small bowl, thoroughly mix together the Dijon mustard and crème fraîche until smooth. Spread this mixture evenly within the scored border on the pastry. Sprinkle the grated Gruyere cheese over the spread, then add half of the Parmesan cheese evenly on top.
- Arrange Asparagus and Season: Lay the asparagus spears on the cheesy layer, alternating the direction of spear ends and tips for a visually appealing presentation. Drizzle the asparagus with olive oil, then season with kosher salt and fresh ground pepper to taste. Finally, sprinkle the remaining Parmesan cheese over the asparagus.
- Apply Egg Wash and Bake: Brush the exposed edges of the pastry with the beaten egg wash to encourage a golden, shiny crust. Bake the tart in the preheated oven until the pastry is puffed and golden and the asparagus is crisp-tender, about 20 to 25 minutes. Once done, remove from oven and let cool slightly before serving.
Notes
- Thaw frozen puff pastry sheet overnight in the refrigerator for best rolling and handling.
- Crème fraîche is optional but adds a lovely tangy creaminess; sour cream can be used as a substitute.
- Adjust seasoning with salt and pepper after baking if needed.
- Use medium-thin asparagus for even cooking; trim tough ends before baking.
- This tart is best enjoyed warm or at room temperature.
Keywords: asparagus tart, gruyere tart, puff pastry tart, easy appetizer, brunch recipe, savory tart, French cuisine
