Asparagus Tart
Perfect for spring, this asparagus tart is a show-stopping addition to any brunch or appetizer table. Store-bought puff pastry makes this recipe super easy to prep, with only 5 ingredients!
Servings: 8
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
Video
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.
Nutrition
Serving: 1slice | Calories: 263kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 156mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg
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