Asparagus Gruyère Tart with Balsamic Glaze – with Video!
Posted: 05/09/2016
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Perfect for spring, this Asparagus Gruyère Tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make!
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?
So, sorry to say this Ben, we’ll be eating asparagus with every meal this summer. Grilled, sautéed, roasted, pickled, 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?
About this asparagus Gruyère tart:
Honestly, this sucker is easy to make. The hardest part is rolling out the puff pastry dough, but that’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!
Once the asparagus Gruyère tart is baked, I top it with my favorite balsamic glaze and serve immediately. You could also try it with homemade balsamic reduction which is so easy to make! It would be a great addition to a brunch or as part of an appetizer spread. (It would go great with wine!)
Looking for more ways to eat asparagus? Try:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Perfect for spring, this asparagus Gruyère tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make!
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 Gruyère cheese
- 2 tablespoons balsamic drizzle
Instructions
- Preheat oven to 400°F.
- 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 silicone baking mat.
- Prick puff pastry all over, with a fork.
- Brush evenly with Dijon mustard.
- Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese.
- Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.
Nutrition Information
Serving: 1slice, Calories: 73kcal, Carbohydrates: 2g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 163mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loves 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.
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 Twitter, Facebook, YouTube, Instagram and Pinterest.
Ruby Kee says
Looks very delicious ? Thanks for sharing, I will be making it for sure,
Rachel Gurk says
I hope you love it!
Julia Dykeman says
I made this tonight for a quick dinner……so easy and delicious! I will definitely make it again. I think I will try to add some roasted garlic to it. Great recipe. Thank you for sharing!
Rachel Gurk says
So glad you liked it! I love the addition of roasted garlic!
Virginia Annett says
I made this but did not have dejon mustard so I mixed yellow mustard and mayo. I put it on the pastry and followed the recipe. Turned out wonderful. My guests gobbled it up.
Rachel Gurk says
Great adaptation to work with what you had on hand! I’m so glad everyone liked it!
j ellis says
Can’t wait, going to the store shortly, sounds so good. I am a veggie and cheese lover. Thank you!
Megan says
Can’t wait for asparagus season at our house so we can try this. Yum!
Kelley Ahuja says
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?
Rachel Gurk says
I haven’t tested it that way so I can’t guarantee it, but I think it would be fine!
Annette Topliffe says
Can you leave this fully dressed in the fridge for a couple of hours then bake it
Rachel Gurk says
That should be fine. Make sure to dry the asparagus well after washing it so there isn’t any added moisture. The balsamic glaze should be added after baking.
Sandy @ RE says
This SO reminds me of springtime. Of course we love asparagus any time of the year though.
Lori @ RecipeGirl says
This is gorgeous– I love the addition of balsamic glaze!
Deborah says
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!