This Asparagus Gruyere Tart is gorgeous and impressive. Makes for a delicious appetizer or main dish. It’s also super EASY to make! You’ve got to try this!
That dreaded walk of shame.
You might know that walk. And maybe you have to endure that walk pretty frequently like myself. I’m talking about whenever I’m late for something. Walking in late. With my head slightly down.
At church. At pre-school when I drop off Madeline late. At Madeline’s ballet class. Sometimes, when meeting friends.
I’m almost always running late, which I hate. This is something I am constantly working on. Some days/weeks are great but some days/weeks, it’s bad. Like having your daughter late to pre-school everyday, three days in a row.
The walk of shame.
You can tell what the state of my life and mind are simply by looking in my purse (or my messy bedroom). If my purse is organized, I’m good. . but usually it’s a big mess, with all sorts of things thrown in there: napkins, snacks, half eaten crackers and granola bars, a million pieces of paper with scribbles on it (almost always a grocery list or recipe ideas).
The other day, I was done. I was sick of having crap everywhere so I cleaned the house, cleaned out my purse and got Madeline to school on time. And then, I came home and made this asparagus gruyere tart.
Asparagus Gruyere Tart
This super easy and utterly delicious Asparagus Gruyere Tart.
Maybe it was the magical, beautiful asparagus that inspired me. That was calling my name. Maybe it’s because it’s spring and the weather is starting to warm up again and I have no time for lateness. I have no time for messy and unorganized.
I want to be my best self this spring. Insert the inspirational music right here.
And this asparagus gruyere tart kinda gave me hope that I can do it. And you can too.
Easter is less than one month away and I don’t know about you, but Easter is big for us. And you gotta have great food right?! We always host an Easter brunch and you can bet that this tart will be on the table.
Totally inspired by Martha but I added some fun twists to make my version of this classic! Add this honey dijon mustard with balsamic vinegar for an extra kick. If you don’t have this mustard, you can simply use dijon mustard (or plain honey dijon) and a few splashes of balsamic vinegar before serving. I hope you give this one a try!
A Note on The Puff Pastry
I highly recommend paying the extra money and buying Dufour puff pastry, or another brand (main point: look at the ingredients) which has the following ingredients: USDA Grade AA Butter (Cream, Natural Flavorings) Unbleached Unbromated Flour, Water, Salt and Lemon Juice.
Other puff pastry brands that you find at the grocery store, while much cheaper, also contain a bunch of ingredients like this: “UNBLEACHED ENRICHED WHEAT FLOUR(FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE[VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER,VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), CONTAINS 2 PERCENT OR LESS OF: HIGH FRUCTOSE CORN SYRUP, SALT, MONO AND DIGLYCERIDES,SOY LECITHIN, MALTED … and more.”
Click here to see me making this tart on The TODAY Show! And I added even more spring goodness: peas on top (can be fresh or frozen) and fresh pea shoots as a garnish before serving!
- 1 to 2 sheets frozen puff pastry, defrosted
- 1 to 2 tablespoons honey dijon mustard with balsamic vinegar, or plain dijon mustard
- 2 to 3 cups Gruyere cheese, freshly grated (or use any white cheese you like)
- 1½ pounds medium asparagus, trimmed*
- fresh or frozen peas if desired
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- Fresh lemon zest
- Balsamic glaze, when serving
- Fresh pea shoots
- Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
- Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that's what you have) and then sprinkle on the Gruyere cheese.
- *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Sprinkle on the peas if using. Brush or lightly drizzle with olive oil, and season with salt and pepper.
- Bake until the spears are tender, for about 20 to 25 minutes. Watch your tart while in the oven! Remove from oven and let cool for a few minutes. Add additional toppings like the lemon zest to brighten the tart and some balsamic glaze if desired. Slice and serve and enjoy!
Asparagus Gruyere Tart
Here it is with the peas and fresh lemon zest! I highly recommend adding!
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Easter Brunch Menu Ideas:
Asparagus Gruyere Tart, recipe above