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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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Side or Main
Cuisine: American
Keyword: asparagus, asparagus gruyere tart
Servings: 6 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!