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Asparagus Gruyère Tart with Balsamic Glaze – with Video!

4.62
/5
30 mins
37 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 05/09/2016Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

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!

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! 

Asparagus Gruyère Tart

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?

asparagus photo

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?

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! 

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!

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! 

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:

 

  • Asparagus and leek frittata
  • One pan lemon pasta with asparagus, sausage, and dill
  • Grilled pizza with ricotta, asparagus, and sausage
  • Salmon and asparagus sheet pan dinner with potatoes
  • Spring orzo salad with asparagus, arugula, and pine nuts

 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or 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!
Recipe

Get the Recipe: Asparagus Gruyère Tart with Balsamic Glaze

4.62 from 13 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
14 servings
Print Rate Recipe
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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!

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.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: So good! I love the crispness of the asparagus contrasted with the richness of the Gruyère. The tanginess that both the Dijon and the balsamic bring to the situation is just perfect.
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.

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  1. Beverley Press says

    May 14, 2016 at 12:11 pm

    beautiful recipe, pinned and bookmarked xoxo

    Reply
  2. Erin@WellPlated says

    May 13, 2016 at 7:15 pm

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

    Reply
  3. Lauren @ Climbing Grier Mountain says

    May 13, 2016 at 10:11 am

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

    Reply
  4. Jessica - The Novice Chef says

    May 12, 2016 at 9:58 pm

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

    Reply
  5. Christine @ WRY TOAST says

    May 12, 2016 at 10:37 am

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

    Reply
  6. Laura @ Laura's Culinary Adventures says

    May 12, 2016 at 10:14 am

    What an elegant looking tart! So perfect for spring!

    Reply
    • Maureen Conway says

      April 7, 2020 at 4:28 pm

      I made your turkey,spinach,white bean soup.What a great hit,will make it again soon. Will make this asparagus tart for Easter.Thanks

      Reply
      • Rachel Gurk says

        April 7, 2020 at 5:12 pm

        So glad to hear it! I hope you love this tart too!

        Reply
  7. Jenny flake says

    May 11, 2016 at 9:12 am

    How gorgeous is this?!! Beautiful and delicious!

    Reply
    • Rachel Gurk says

      May 11, 2016 at 9:47 pm

      Thanks Jenny!

      Reply
  8. Shawn @ I Wash You Dry says

    May 10, 2016 at 12:19 pm

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

    Reply
  9. Roxana says

    May 9, 2016 at 7:28 pm

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

    Reply
  10. Medha says

    May 9, 2016 at 4:06 pm

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

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:10 pm

      Oh my! You need to remedy that, stat! It’s so good!

      Reply
  11. Ashley @ Wishes and Dishes says

    May 9, 2016 at 3:53 pm

    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.

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:11 pm

      Me too, Ashley! I hope you love the tart!

      Reply
  12. denise says

    May 9, 2016 at 12:45 pm

    looks yummy

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:11 pm

      Thanks Denise! :)

      Reply
  13. Carolyn says

    May 9, 2016 at 10:40 am

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

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:12 pm

      Thanks Carolyn!

      Reply
  14. Aimee@ShugarySweets says

    May 9, 2016 at 10:12 am

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

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:13 pm

      Oooh you should for sure! :)

      Reply
  15. DessertForTwo says

    May 9, 2016 at 8:19 am

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

    Reply
    • Rachel Gurk says

      May 9, 2016 at 4:13 pm

      Haha me too, me too.

      Reply
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