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!
Asparagus Gruyere Tart
Ingredients
For the tart:
- 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)
- 1 1/2 pounds medium asparagus trimmed*
- fresh or frozen peas if desired
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Additional toppings:
- Fresh lemon zest
- Balsamic glaze when serving
- Fresh pea shoots
Instructions
- 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!
Search Recipe Index
Easter Brunch Menu Ideas:
Asparagus Gruyere Tart, recipe above
Onion, Mushroom and Thyme Tart
Apple Spinach and Zucchini Salad
Olive Oil and Thyme Mini Bundt Cakes
Shashi at RunninSrilankan says
March 13, 2015 at 3:31 amAlice – when you mentioned this was easy in your post, I was skeptical – then I got to the recipe instructions – this IS easy indeed – but it looks so complicated and so good! What a wonderful combo of Dijon and Gruyere with pastry and asparagus!
Btw, I so understand the whole purse is a mess and your life is crazy dealio! I suffer from that too!
🙂 Have a wonderful weekend!
Mir says
March 13, 2015 at 5:17 amSo I’m definitely your opposite. I’m always early to everything. So when I’m dealing with friends in your situation, I trick them by giving them the wrong meeting time so they think they’re late, but are actually right on time. Evil, I know.
This tart is everything in life I love. Cheese, asparagus, puff pastry. Say no more! Fancy drizzle, too…
annie@ciaochowbambina says
March 13, 2015 at 5:20 amThis beautiful tart screams Easter! I can imagine its deliciousness especially with that glaze! I can identify with the messy purse situation! Most of the time I can use my purse as a hand weight…I’m not even sure what’s in it but it’s so stinkin’ heavy! Have a great weekend, Alice!!
Alessandra // the foodie teen says
March 13, 2015 at 5:26 amAsparagus is my absolute favourite! What an absolutely stunning photo that first one is! I’m definitely drooling over here – love those fantastic flavours!
Joanne says
March 13, 2015 at 6:25 amI’m never really late, but my life IS totally disorganized…and so is my apartment. It’s starting to drive me crazy lately! I think I need to do some spring cleaning and then reward myself with a major slice of this tart. Yay for asparagus season!!
Jeanette | Jeanette's Healthy Living says
March 13, 2015 at 7:14 amWhat a gorgeous tart – and I know what you mean by your purse – my purse is definitely a reflection of my state of mind. So funny how much better I feel when I clean it all out 🙂
Gayle @ Pumpkin 'N Spice says
March 13, 2015 at 7:27 amI’m always early for everything, but I do feel your pain. It is hard to get out of the house on time during the week. This tart sounds amazing, Alice! I love the asparagus and gruyere combo. So perfect for spring!
Kelly says
March 13, 2015 at 8:12 amI know what you mean about your purse and I feel like I’m always rushing to get out the door on time too. Yay for getting some cleaning done. I did the same thing yesterday and it felt awesome:) Love this asparagus gruyere tart! It looks gorgeous and perfect for spring!
Erin | Well Plated says
March 13, 2015 at 8:17 amAlice, I am chronically late—never on purpose either. I feel your pain! This tart is GORGEOUS. Sharing on my FB page today!
hipfoodiemom says
March 13, 2015 at 9:03 amThanks Erin!!!
Jessica @ A Kitchen Addiction says
March 13, 2015 at 8:52 amWhat a beautiful tart! So perfect for spring!
mira says
March 13, 2015 at 9:06 amThe tart looks beautiful Alice! Love asparagus! I used to always be early or just on time, but recently , just don’t know what’s going on I’m always late… I know how it feels! Have a great weekend!
Sarah | Broma Bakery says
March 13, 2015 at 9:21 amOh this tart would be PERFECT for Easter, Alice! And don’t get down on yourself for being late- it happens to the best of us!
hipfoodiemom says
March 13, 2015 at 9:24 amI’m the new me today, Sarah! and Madeline is going to be EARLY for ballet today, woot woot!! 😛 TGIF!
CakeSpy says
March 13, 2015 at 10:11 amIt looks so fancy – but it does sound quite accessible! A wonderful spring dish.
Jen @ Baked by an Introvert says
March 13, 2015 at 10:59 amAsparagus is so good! I love that you put it over a gruyere tart. You are getting me excited for spring, Alice!
Marissa | Pinch and Swirl says
March 13, 2015 at 11:06 amThis look so delicious and sophisticated Alice. When I looked at the ingredient list my heart leaped a little – so easy!!! I just love this – it looks like spring in a cheesy crispy crust. Yum!!!!
My Inner Chick says
March 13, 2015 at 11:11 amExquisite
That’s all!
xx
Liz says
March 13, 2015 at 11:57 amSuch a beauty! I’d love it for Easter, too, but I think I need an excuse to make it before then. I’m SO glad to see our snow melting! Fingers crossed that we’ve both seen our last snow flake till NEXT winter!
Natalie @ Tastes Lovely says
March 13, 2015 at 1:46 pmI just hate being late! Even worse when you have to do that walk of shame, you’re so right. I try to sidle in sideways as fast as possible. How pretty are the asparagus you got? This tart sounds delicious! And so pretty. So happy spring is here : )
Zainab says
March 13, 2015 at 3:23 pmOh Alice I am the worst with being on time. I try so hard but fail. My friends know to give me the ‘Zainab time’ whenever they need me some place on time. Sad! This tart looks amazing friend!
Linda | Brunch with Joy says
March 13, 2015 at 4:07 pmOh I know how it feels..and been working on that one, too. ..especially when it comes to blogging because things keep changing. Rough drive but I’m hoping things get better. And this asparagus tart…aren’t you glad that Spring is here? It looks so lovely, indeed!
Brooks says
March 13, 2015 at 6:28 pmYou are well on your way to being your best this spring because this tart is stellar. And you set your mind to it. The organization, the cleaning, the on time. And this tart. Sigh.
Kelsey+@+Snacking+Squirrel says
March 13, 2015 at 6:49 pmSucha soft and flaky looking crust, and a beautiful accent with the balsamic glaze!!
Ashley | Spoonful of Flavor says
March 13, 2015 at 7:18 pmI can’t even tell you how much I love this tart! And I am so glad that asparagus is finally in season. I picked up a bunch of it today and can’t wait to try out this beautiful tart!
Christina @ Bake with Christina says
March 14, 2015 at 9:07 amMmm that tart looks SO savory! I love all the flavors going on, honey dijon mustard, gruyere cheese, yum!! And the asparagus on top just looks beautiful, and probably tastes out of this world! Pinned 🙂
marla says
March 14, 2015 at 9:34 amThis tart would be perfect for Easter brunch!
marcie says
March 14, 2015 at 10:15 amThis tart is gorgeous, Alice, and asparagus is on the top of my list of favorite veggies! Even though it’s paired with puff pastry and cheese, it’s still the star here, which I love. Pinned!
Medha @ Whisk & Shout says
March 14, 2015 at 1:46 pmPuff pastry can literally solve ALL problems! This looks delicious and I love love love asparagus!
Lily Lau says
March 14, 2015 at 2:10 pmI’m not the biggest fan of asparagus, but perhaps this tart is the key… 😀
Amy @Very Culinary says
March 15, 2015 at 9:15 amUgh. I hate being late! I used to be on time…EARLY…for everything. Then I had kids. They’ve ruined me! This tart has my name written all over, girl. Asparagus is my favorite vegetable and gruyere is my favorite cheese – it’s like you made it just for me.
Jennie @themessybakerblog says
March 15, 2015 at 6:18 pmGreat food is an absolute must. I mean, it’s all about the food, right? Love this savory tart. Pinned.
Shinee says
March 15, 2015 at 10:53 pmAspragus. Check! Gruyere. Check! Dijon Mustard. Check! But why, oh why I don’t have puff pastry in my freezer! This tart looks fabulous, Alice. Will make this just as soon as I get my hands on some puff pastry and before asparagus goes bad. Yum!
Liz @ Floating Kitchen says
March 16, 2015 at 7:54 amI LOVE this. And you cleaned and made this tart. You must have felt like you were winning at life that day. I love moments like that (however fleeting they may be!). This is so perfect for Spring. On the top of my “to-make” list! XO
Nancy @ gottagetbaked says
March 16, 2015 at 12:46 pmYou were always on time whenever we met up so I’m a biiiiiit skeptical of this post, dear friend 🙂 Tony’s dad used to always drive him late to his Catholic elementary school and Tony would always get detention, even though it wasn’t his fault. That’s why he HATES being late. We always err on the side of caution and show up early. The ONE time we thought we had plenty of time to get to our destination was the wedding banquet of his best friend. It was only a 10 minute drive from our apartment and we figured that Chinese banquets always start late. When we got there, dinner had already started and everyone could see us doing that dread walk of shame to our table. SO AWFUL! Anyways, I’m in love with this gorgeous, elegant, delicious tart! That swirl of balsamic vinegar over top makes it look like a piece of art!
Laura (Tutti Dolci) says
March 16, 2015 at 4:57 pmSo gorgeous, the perfect tart for spring brunches!
(I’m always running late too, I often get lost in a project right before I’m supposed to be somewhere.. grr!)
Maggie says
March 17, 2015 at 1:09 amThe tart is gorgeous and I’m so surprised to see such a short ingredient list! I can totally imagine how people will love this if I bring it to a party 🙂
THE HUNGRY MUM says
March 17, 2015 at 5:24 amI love asparagus but it isn’t in season here in Oz so I’ll bide my time… I have the opposite walk – I am always early. To everything. By ages. Then get annoyed when I have to wait for people/things to start/gates to open…
Chris @ Shared Appetite says
March 17, 2015 at 10:58 amThis tart is absolutely beautiful Alice! And I’m so with you on the walk of shame. Asheley and I hate being late, and we are normally really good about it… but when we are late, I get all sorts of panicked and nervous and upset. Ugh, I don’t know how I’m going to do it when I add a baby into the mix!!!
Jennifer says
February 27, 2016 at 4:12 pmThis looks yummy! Can i substitute the Geuyere cheese (if I cannot find it) I’m thinking a provolone, or mozzarella? Thinking of making this for our Easrer dinner.
hipfoodiemom says
February 28, 2016 at 6:58 amThank you Jennifer!! and of course!!! A provolone and mozzarella blend would be nice!
Rosemary Hayes says
March 22, 2016 at 11:27 amHow do you keep the puff pastry from burning if you pre-cook it then it has to be in the oven again for 20-25 minutes to cook the asparagus? I want to make this for Easter but concerned if I should saute’ the asparagus to soften it a bit before it goes on the tart and into the over to get all gooey and delicious.
hipfoodiemom says
March 22, 2016 at 11:47 amHi Rosemary! It will not burn! the pre-cook is only for 15 minutes. You do not need to saute the asparagus either. . it will bake nicely in the oven. you still want a little “bite” and you don’t want your asparagus too soft and mushy. If you are concerned about the tart burning, I suggest you bake this before Sunday if you can. This also freezes well if you can’t finish it. . also, check out this video: http://www.marthastewart.com/318340/asparagus-gruyere-tart to see the recipe being made step by step. . mine is different . . I use 2 sheets of puff pastry and connect them and add the dijon and balsamic for more flavor but this should help give you a visual. Good luck and happy Easter!
Rosemary Hayes says
March 24, 2016 at 10:26 amThank you so much. I found some beautiful asparagus at the store today and I’m excited to try this. I do like my asparagus with a little bite to it too. No way on the mushy stuff. lol Thanks again for responding and for the link.
hipfoodiemom says
March 26, 2016 at 10:28 pmof course! please let me know how it turns out!
Ashley @ Wishes and Dishes says
March 22, 2016 at 1:59 pmI know that walk of shame ALL too well. It’s the worst! this tart is gorgeous!!!
hipfoodiemom says
March 26, 2016 at 10:28 pmhaha, thank you Ashley!
Megan @ MegUnprocessed.com says
March 24, 2016 at 12:10 amThis is such a unique recipe for asparagus! I’m always looking for other ways to use. Asparagus is great for detoxing the body! 🙂
Lauren Gaskill | Making Life Sweet says
March 24, 2016 at 8:18 amThat balsamic glaze … what a great idea! My mouth is watering over this amazing tart!
nicole @ I am a Honey Bee says
March 24, 2016 at 8:46 pmoh man, my purse and car are trashed now. I need to do a big purge!
And make this tart
Jocelyn (Grandbaby cakes) says
March 24, 2016 at 9:34 pmI always loved this tart. So unique and beautiful.
Ashley - Baker by Nature says
March 25, 2016 at 4:02 amWhat a beautiful tart! Perfect for Easter, too.
hipfoodiemom says
March 25, 2016 at 7:02 pmThank you so much, Ashley!
Sue Peters says
March 25, 2016 at 2:23 pmLooks absolutely wonderful! Do you think if could be prepped at all earlier in the day?
hipfoodiemom says
March 25, 2016 at 7:00 pmHi Sue, the only prep I think you can do is defrost the puff pastry and prep the asparagus (just trim the ends). Since you’re working with puff pastry dough, you really need to do everything the day of, unfortunately. But it doesn’t take long and will give you something beautiful and delicious to serve!
Michele ~ West Via Midwest says
March 25, 2016 at 2:41 pmI bet this would be delicious! I love the addition of the mustard for a little zing! Pinning!
hipfoodiemom says
March 25, 2016 at 6:59 pmThank you so much!
Erika says
April 25, 2016 at 11:35 amHi,
Sorry for the silly question, but what kind of pan and what size? Thanks!! Do you mix 1tbl of balsamic vinegar with
1Tbl of dijon? I wasn’t clear on the directions.
hipfoodiemom says
April 25, 2016 at 11:23 pmhi Erika! You can use a rimless baking sheet or standard or large (12×17 or 11 x 17) baking sheet. . you just need something large enough to hold your puff pastry. If you like dijon mustard, use 1 to 2 tablespoons; spread it on the baked puff pastry after it has cooled for just a couple of minutes. Add the cheese and asparagus etc .. and then, when serving, I would add a splash of balsamic vinegar. Alternatively, you can add 1 to 2 teaspoons (just a splash) when you are spreading on the dijon mustard. Hope this helps! thank you for stopping by!
Sherry says
November 14, 2016 at 8:25 pmI baked mine 15 min. And the pastry puffed up despite the fork poking, so when it came out I pressed it down gently. Then put down the mustard, then cheese and asparagus. Mine came out chewy and burned, too brown and crispy. Not sure what I did wrong, seems the 15 min. Pre-baking is too long? It looked pretty but tasted burned.
hipfoodiemom says
November 14, 2016 at 10:20 pmHi Sherry! Sorry to hear that. . I’ve baked this tart several times so I’m not sure what happened. Maybe try it again but for just 10 minutes? May I ask what brand of puff pastry you used? also, how long did you let it defrost and how? Also, after removing the pastry shell from the oven, did you let it sit for a minute or two before spreading on the honey dijon mustard? and yes, sometimes the puff pastry still does puff up just a little even though you prick it with a fork but just a little and yes, you should press it down gently just like you did. Let’s try to figure out what happened!
Julia Kruz says
July 27, 2017 at 8:53 amThis Asparagus Gruyere Tart is something new for me! Looks like a pizza:) I found your post from Pinterest! Thanks for sharing, Alice!
hipfoodiemom says
July 27, 2017 at 8:59 amYes, it does! But the puff pasty dough/crust is different from pizza dough. . hope you try it!
Allison says
December 19, 2017 at 2:38 pmFound this on pinterest and would love to know if I could make it in advance, then bake the next day? Possibly bake the pastry the day before, then top with gruyere and asparagus then bake? Let me know your thoughts. Thanks so much!
hipfoodiemom says
December 19, 2017 at 3:09 pmHi Allison, I’ve never tried that before with puff pastry. . I would worry that the pastry would get too soft. . it’s best made and baked same day, sorry!
Kara Mathys @Wellnessgrit says
January 30, 2019 at 8:14 amThat asparagus gruyere tart is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!