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 Gruyère Tart with Balsamic Glaze
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 tablespoons Dijon mustard
- ½ bunch asparagus, washed and tough ends trimmed (about 20 stalks)
- 1 ½ cups shredded Gruyère cheese (or more, if you like)
- 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.
Notes
- If desired, chop asparagus into bite-sized pieces.
- Frozen asparagus can be substituted, unthawed. Add a few minutes to the baking time, if necessary.
- If you prefer, a different kind of cheese can be substituted. Try shredded Parmesan, Swiss cheese, baby Swiss, or another cheese you like.
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 :)