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Asparagus and Gruyère Tart Recipe

French · Main course · 45 min total

A simple yet elegant spring tart featuring tender asparagus and nutty Gruyère cheese on a flaky puff pastry crust. Perfect for brunch or a light dinner.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon Dijon mustard
• 1 cup grated Gruyère cheese
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out puff pastry to a 10x15-inch rectangle. Transfer to prepared baking sheet. Score a 1-inch border around the edges without cutting through. Prick the inner pastry with a fork.
3. Spread Dijon mustard evenly inside the scored border. Sprinkle Gruyère cheese over the mustard.
4. Toss asparagus with olive oil, salt, and pepper. Arrange asparagus spears in a single layer over the cheese, alternating tips and ends.
5. Brush the border with beaten egg. Bake for 25-30 minutes, until pastry is golden and puffed.
6. Let cool for 5 minutes before slicing. Serve warm or at room temperature.

Tips

• For a vegetarian version, ensure the puff pastry is made with vegetable shortening.
• Add a squeeze of lemon juice before serving for brightness.
• Leftover tart can be reheated in a 350°F oven for 5-10 minutes.

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