Asparagus Gruyère Tart with Balsamic Glaze

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make! 

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won't believe how easy it is to make! Get the recipe on RachelCooks.com!

Anyone else obsessing over asparagus right now? I’ve been picking up a bunch nearly every time I hit the grocery store and I’m so thankful that it is vibrant green, crisp, and fresh. No wilted, sad asparagus in sight. Can I get a hallelujah?

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won't believe how easy it is to make! Get the recipe on RachelCooks.com!

So, sorry to say this Ben, we’ll be eating asparagus with every meal this summer. Grilled, sautéed, roasted, ribboned, and any other way I can get it. Actually, he’s probably fine with it…it’s one of his favorite vegetables.

Famous last words?

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won't believe how easy it is to make! Get the recipe on RachelCooks.com!

About this asparagus gruyère tart:

Honestly, this sucker is easy to make. The hardest part is rolling out the puff pastry dough, but it’s really simple too. Just make sure you’re rolling it out on a floured surface and using a floured rolling pin. It doesn’t have to be perfectly sized or perfectly square. Just make it as big as you’re comfortable making it, so that it takes up almost your entire sheet pan. Once you’ve finished that step, you get to prick it with a fork which is oddly fun. Then, smear it with Dijon. I started with a brush but actually ended up using my hands to get it evenly spread over the dough. Cheese, asparagus, cheese…and bake!

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won't believe how easy it is to make! Get the recipe on RachelCooks.com!

Once it’s baked, I top it with my favorite balsamic glaze and serve immediately. It would be a great addition to a brunch or as part of an appetizer spread. (It would go great with wine!)

Asparagus Gruyère Tart with Balsamic Glaze

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make!

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Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 tablespoons dijon mustard
  • 1/2 bunch asparagus, washed and tough ends trimmed (I used about 20 stalks)
  • 1 1/2 cup shredded gruyere cheese
  • 2 tablespoons Balsamic drizzle

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. On a floured surface, roll out puff pastry to approximately 11×14 inches using a floured rolling pin. Transfer to a sheet pan lined with parchment paper or a silicon baking mat.
  3. Prick puff pastry with a fork all over.
  4. Brush evenly with dijon mustard.
  5. Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese.
  6. Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.
All images and text ©.

Verdict: So good! I loved the crispness of the asparagus against the richness of the cheeese. The tanginess that both the Dijon and the balsamic bring to the situation is just perfect.
Husband’s take: He loved this asparagus gruyère tart. He did mention how rich it was – this is definitely a dish for sharing and not one for devouring by yourself.
Changes I would make: None are necessary! My friend Alice of Hip Foodie Mom recently did a similar recipe and used both peas and pea shoots on hers – I love that idea. It’s so springy and fresh…and very beautiful!
Difficulty: Very easy.

Asparagus Gruyere Tart with Balsamic Glaze Nutrition Labell

Actual nutrition may vary depending on how recipe is prepared.

 

Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTubeInstagram and Pinterest.

Perfect for spring, this asparagus gruyere tart is a show-stopping addition to any brunch or appetizer table. You won't believe how easy it is to make! Get the recipe on RachelCooks.com!
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27 comments

  1. Well this is the prettiest tart! I wish someone made me this for Mother’s Day :)

  2. We were going to put asparagus on the grill tonight….but I think I’ll be making this instead. YUM!

  3. Love the combo of Gruyere and asparagus! This is a gorgeous tart.

  4. looks yummy

  5. I also love asparagus this time of the year – the color, the taste. It’s perfect! I love this gorgeous tart and can’t wait to try it.

  6. This is so stunning! I love asparagus and would you believe I have NEVER had gruyere? Gotta try!

  7. What a gorgeous dish! It’s perfect for Spring!

  8. I love asparagus, and this tart looks amazing! Can’t wait to try it!

  9. How gorgeous is this?!! Beautiful and delicious!

  10. What an elegant looking tart! So perfect for spring!

  11. this is STUNNING Rachel!! so so perfect for weekend brunch, I am dying to make this!!!! pinned :)

  12. Love this Rachel! I like to find any way to eat asparagus — so good!

  13. I really need to get back on my asparagus game! This tart sounds like a good way to start!

  14. I am an asparagus FIEND and anything with puff pastry is 1,000% approved in my book too :)

  15. beautiful recipe, pinned and bookmarked xoxo

  16. I’m pretty sure I could eat this every day and be happy. Gruyere is one of my favorites, so I’m so glad to see it here!

  17. This is gorgeous– I love the addition of balsamic glaze!

  18. This SO reminds me of springtime. Of course we love asparagus any time of the year though.

  19. I want to make this for brunch. I like to have my items almost ready when guests arrive. Would the puff pastry be able to withstand getting fully ‘dressed’ with this recipe and sitting in the fridge (probably sealed with plastic to prevent drying out) for a couple of hours? Or does it really need to be done right before serving?

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