Why make this recipe
Asparagus Gruyère Tart is a wonderful dish that combines the crisp freshness of asparagus with the rich creaminess of Gruyère cheese, all sitting atop a flaky puff pastry. This tart is perfect for brunch, lunch, or a light dinner. It’s simple to prepare, yet makes a stunning centerpiece on any table. Whether you are impressing guests or treating yourself and your family, this vibrant tart is sure to delight.
How to make Asparagus Gruyère Tart
Ingredients:
- 1 to 2 sheets frozen puff pastry* (defrosted)
- 1 to 2 tablespoons honey dijon mustard with balsamic vinegar (or plain dijon mustard)
- 2 to 3 cups Gruyère cheese (freshly grated or use any white cheese you like)
- 1 1/2 pounds medium asparagus (trimmed**)
- Fresh or frozen peas (defrosted)
- Extra virgin olive oil
- Salt and pepper
- Fresh lemon zest
- Balsamic glaze (when serving)
- Fresh pea shoots
Directions:
Preheat the oven to 400 degrees. On a lightly floured work surface, roll out your defrosted puff pastry to your desired size. You can keep it square or extend it to a rectangle. Prepare a parchment paper-lined baking sheet and place the puff pastry on it. If you are using two sheets, overlap them by about an inch and gently press the edges together.
Using a sharp knife, lightly score the pastry dough 1 inch from the edges to mark a rectangle. Then, poke holes in the center of the dough with a fork, leaving the edges intact. Bake the pastry dough until it is lightly golden, about 12 to 15 minutes.
Remove the pastry shell from the oven and let it cool for a minute or two. Spread the honey dijon mustard with balsamic vinegar (or plain dijon if that’s what you have) over the shell, then sprinkle the Gruyère cheese on top. If your puff pastry puffed up too much, poke some holes in the center to let the air escape, then gently press the center down to flatten, while keeping the edges puffy.
Trim the bottoms of the asparagus to fit across the tart shell and arrange them in a single layer over the cheese, alternating the ends and tips. If using peas, sprinkle them over the top. Brush lightly with olive oil and season with salt and pepper.
Return the tart to the oven and bake until the asparagus is tender, about 20 to 25 minutes. Keep an eye on it to avoid overbaking. Once done, remove from the oven and let it cool for a few minutes. Add the lemon zest for a fresh pop of flavor and drizzle with balsamic glaze if desired. Finally, slice, serve, and enjoy!
How to serve Asparagus Gruyère Tart
Asparagus Gruyère Tart can be served warm or at room temperature. It’s an excellent dish for brunch, paired with a simple green salad, or it can be enjoyed as a light lunch with a glass of wine. Garnish with freshly pea shoots for added texture and visual appeal.
How to store Asparagus Gruyère Tart
To store any leftovers, let the tart cool completely then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. Reheat it in the oven at 350 degrees until warmed through for the best flavor and texture.
Tips to make Asparagus Gruyère Tart
- Puff Pastry Handling: Make sure the puff pastry is well-defrosted to ensure it bakes evenly.
- Don’t Rush the Cooling: Allow the tart to cool slightly before serving to let the flavors meld.
- Experiment with Cheese: Feel free to experiment with different cheeses to find your favorite combination.
Variation
For a different twist, you can add cooked bacon or ham to the tart for extra flavor. You might also try using different seasonal vegetables like cherry tomatoes, spinach, or bell peppers.
FAQs
Can I use fresh asparagus instead of frozen?
Yes, fresh asparagus works beautifully in this recipe!
What can I substitute for Gruyère cheese?
You can substitute Gruyère with any good melting cheese like fontina, mozzarella, or even goat cheese for a tangy flavor.
Can I make this tart in advance?
Yes, you can prepare the tart in advance and bake it just before serving. Keep it covered in the fridge until you are ready to bake.
Asparagus Gruyère Tart
Ingredients
For the tart
- 1 to 2 sheets frozen puff pastry *defrosted
- 1 to 2 tablespoons honey dijon mustard with balsamic vinegar (or plain dijon mustard)
- 2 to 3 cups Gruyère cheese (freshly grated or use any white cheese you like)
- 1.5 pounds medium asparagus (trimmed**)
- 1 cup fresh or frozen peas (defrosted)
- as needed extra virgin olive oil
- to taste salt
- to taste pepper
- 1 tablespoon fresh lemon zest
- as needed balsamic glaze (when serving)
- as needed fresh pea shoots
Instructions
Preparation
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured work surface, roll out your defrosted puff pastry to your desired size, keeping it square or extending it to a rectangle.
- Prepare a parchment paper-lined baking sheet and place the puff pastry on it. If using two sheets, overlap them by about an inch and gently press the edges together.
- Using a sharp knife, lightly score the pastry dough 1 inch from the edges to mark a rectangle. Poke holes in the center of the dough with a fork, leaving the edges intact.
Baking
- Bake the pastry dough until lightly golden, about 12 to 15 minutes.
- Remove the pastry shell from the oven and let it cool for a minute or two.
- Spread honey dijon mustard over the shell, then sprinkle Gruyère cheese on top. If the pastry puffed up too much, poke holes in the center to let the air escape and gently press the center down to flatten.
- Trim the bottoms of the asparagus to fit across the tart shell and arrange them in a single layer over the cheese, alternating the ends and tips. Sprinkle peas over the top.
- Brush lightly with olive oil and season with salt and pepper.
- Return the tart to the oven and bake until asparagus is tender, about 20 to 25 minutes, keeping an eye on it to avoid overbaking.
Serving
- Once done, remove from the oven and let it cool for a few minutes. Add lemon zest and drizzle with balsamic glaze if desired. Slice, serve, and enjoy!