Asparagus Gruyère Tart
A delightful tart featuring the crisp freshness of asparagus and the rich creaminess of Gruyère cheese atop flaky puff pastry, perfect for brunch or a light dinner.
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!
Notes
Serve warm or at room temperature. Pair with a simple green salad for brunch, or enjoy as a light lunch. Garnish with freshly pea shoots for added texture and visual appeal. Store leftovers in the refrigerator for up to 3 days; reheat in the oven at 350°F until warmed through for the best flavor.