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!

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!

Print Recipe

4.94 from 15 votes

Asparagus Gruyere Tart

*TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day. If you don't have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard OR try honey dijon mustard and serve with some balsamic vinegar or balsamic glaze before serving. Also, if wanting to make a larger tart, *simply combine TWO sheets of puff pastry but you can also just bake ONE if desired. Watch the video to see how. You can also add peas and pea shoots on this tart for even more spring goodness!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side or Main

Cuisine: American

Keyword: asparagus, asparagus gruyere tart

Servings: to 8

Author: Hip Foodie Mom

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 (defrosted) peas
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. Working on a lightly floured work surface, roll out your defrosted puff pastry to the size you desire. You can keep it square or roll out to a more rectangular shape. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheet on the baking sheet, (if using TWO sheets: overlap them just about an inch or so in order to connect them and gently press together where the 2 puff pastry sheets are overlapped.) 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.
If your puff pastry completely puffs up like a pillow, no worries! that just means air wasn't able to escape through the holes you created with the fork. Simply poke holes through the center until it deflates a little and then take the back of a spoon and gently press down in the center only to flatten. Make sure the outer edges (your crust) is still puffed up!
**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.
Place back into the oven and bake until the asparagus 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!