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!
Recipe Overview
Why you’ll love it: Store bought puff pastry makes this recipe super easy to prep. Only 5 ingredients!
How long it takes: 30 minutes
Equipment you’ll need: sheet pan (13 x 18 inches)
Servings: 14
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.
We might be eating asparagus with every meal this summer. Grilled, sautéed, roasted, pickled, ribboned, and any other way I can get it. Lately, we’ve been loving easy air fryer asparagus.
About this asparagus Gruyère tart
- Easy to make: It’s made with store-bought puffed pastry, and the layers are really simple. This is going to become an entertaining go-to recipe!
- Visually stunning: This tart not only tastes delicious but it also looks gorgeous. Anyone you serve it to will be so impressed!
- Delicious: The combination of Gruyère cheese, asparagus, and balsamic glaze is a winning trio. The crispness of the asparagus contrasts so well with the rich pastry and Gruyère cheese, and sweet balsamic glaze brings it all together.
How to make this Asparagus tart
Roll out the pastry. This is probably the hardest part and it’s actually pretty easy. 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. Make it as big as you can without tearing it. The rolled out pastry should comfortably fit into a sheet pan (13 x 18 inches).
Prep the crust. Once you’ve finished that step, you get to prick it with a fork which is oddly fun. Then, smear the pastry with Dijon mustard. You can use a brush but I actually prefer using my fingers to get it evenly spread over the dough.
Add cheese and asparagus. Layer on a cup of the shredded cheese, arrange the asparagus spears nicely lined up, then sprinkle on more cheese.
Bake for 20 minutes. The asparagus should be tender and the cheese melted.
Serve. I top the asparagus tart with my favorite balsamic glaze before cutting it into squares and serving. If you’re a bit more ambitious, try it with homemade balsamic reduction which is so easy to make!
This asparagus Gruyère tart with balsamic glaze is a great addition to a brunch or as part of an appetizer spread. It goes great with a glass of white or red wine. A rosé spritzer or white wine spritzer is lovely, too.
More Asparagus Recipes
Asparagus Tart
Ingredients
- 1 sheet frozen puff pastry, thawed (use package instructions to thaw)
- ½ bunch asparagus (about 20 thin stalks)
- 2 tablespoons Dijon mustard
- 1 ½ cups shredded Gruyère cheese (or more, if you like)
- 2 tablespoons balsamic drizzle (also called balsamic glaze or balsamic reduction)
Instructions
- Preheat oven to 400°F. Prepare a large sheet pan (18 x 13 inches) by lining it with parchment paper or a silicone baking mat.
- On a floured surface, roll out thawed puff pastry to approximately 11 × 14 inches using a floured rolling pin. Transfer to prepared sheet pan.1 sheet frozen puff pastry, thawed
- With a sharp knife, score (cut, but not all the way through) about a half inch in from the edges of the rectangle, creating a crust, all the way around the rectangle. Prick the inside of the rectangle all over with a fork (see photos if you're not sure how to do this).
- Bake in preheated oven for 10 minutes.
- Meanwhile, prep the asparagus. Rinse the asparagus well, drain off excess water. Snap off the tough ends. You can leave the asparagus whole (as pictured) or chop it into bite-sized pieces (see note). which can be a little easier to serve and eat. If your asparagus½ bunch asparagus
- Remove the pastry from the oven. Carefully brush the inside rectangle of the pastry with Dijon mustard. Sprinkle with 1 cup shredded cheese, arrange asparagus evenly on top of cheese, and sprinkle with remaining ½ cup cheese.2 tablespoons Dijon mustard, 1 ½ cups shredded Gruyère cheese
- Bake for 12 minutes or until cheese is melted and tart is golden brown.
- Serve with a drizzle of balsamic reduction, or if you prefer, drizzle the baked tart with extra virgin olive oil and top it with a few grinds of black pepper.2 tablespoons balsamic drizzle
Notes
- Asparagus: Pencil-thin spears work best for this tart because they cook quickly, are more attractive, and can be sliced more easily. However, if thin spears aren’t available, thicker spears are okay, too. I find that they work best if you slice the stalks into 1-inch pieces. The smaller pieces will get tender more quickly and the tart will be easier to slice.
- Mustard: If you’re not a fan of Dijon, try stone-ground mustard or whole grain mustard. Honey mustard or a Bavarian-style mustard would add a sweeter note.
- Cheese: If you prefer, a different kind of cheese can be substituted. Try Swiss cheese, baby Swiss, shredded Parmesan or another cheese you like. (White cheese is more attractive for this tart.) You can use more than 1 ½ cups of cheese, or a combination of cheese, if you like. I sometimes use sharp provolone on the bottom, and sprinkle shredded Parmesan over the asparagus. Another option is a spreadable cheese, like Boursin.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Can’t wait for asparagus season at our house so we can try this. Yum!
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?
I haven’t tested it that way so I can’t guarantee it, but I think it would be fine!
Can you leave this fully dressed in the fridge for a couple of hours then bake it
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.
This SO reminds me of springtime. Of course we love asparagus any time of the year though.
This is gorgeous– I love the addition of balsamic glaze!
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!
beautiful recipe, pinned and bookmarked xoxo
I am an asparagus FIEND and anything with puff pastry is 1,000% approved in my book too :)
I really need to get back on my asparagus game! This tart sounds like a good way to start!
Love this Rachel! I like to find any way to eat asparagus — so good!
this is STUNNING Rachel!! so so perfect for weekend brunch, I am dying to make this!!!! pinned :)