Asparagus Tart with Gruyère and Parmesan Recipe
This delightful Asparagus Tart with Gruyere features a flaky puff pastry crust topped with tangy Dijon mustard, a generous layer of shredded Gruyere and Parmesan cheese, and fresh asparagus spears. Baked until golden and puffy, this savory tart is perfect for brunch, lunch, or as an elegant appetizer that combines simple ingredients into a flavorful, crowd-pleasing dish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet puff pastry (about 9-10 oz, defrosted but kept refrigerated)
Fillings
- 2 Tablespoons Dijon mustard (optional)
- 1 bunch fresh asparagus (about 8 oz, tough ends trimmed)
- 3 cups shredded Gruyere cheese (12 oz or 340 g)
- ½ cup shredded Parmesan cheese (1.5 oz or 42 g)
Other
- 1 large egg (for egg wash)
- 1 tablespoon water (to mix with egg for egg wash)
- Freshly ground black pepper (for garnish)
- Tarragon leaves (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into an 11-inch by 14-inch rectangle. Trim the edges for a clean, straight shape if needed. Transfer the dough to the prepared baking sheet.
- Score Pastry Edges: Using a sharp knife, score the top layer of the puff pastry to create a 1-inch border around the edges, forming a frame without cutting completely through the dough. Then prick the inner section (not the border) with a fork to prevent excessive puffing during baking.
- Assemble Tart Layers: Keep the 1-inch border clear. Spread Dijon mustard evenly over the inner section of the pastry using a pastry brush or the back of a spoon. Sprinkle shredded Gruyere cheese on top of the mustard layer. Arrange asparagus spears parallel to each other over the cheese. Finally, sprinkle the shredded Parmesan evenly over the asparagus.
- Apply Egg Wash: Whisk together the large egg and 1 tablespoon water. Use a pastry brush to carefully brush the egg wash along the scored edges of the tart. This will give the crust a beautiful golden finish.
- Bake Tart: Place the assembled tart in the preheated oven and bake for 20 to 25 minutes, or until the crust has risen, turned golden brown, and is puffed up.
- Finish and Serve: Remove the tart from the oven and let it cool slightly. Cut into squares and garnish with freshly ground black pepper and fresh tarragon leaves before serving.
Notes
- Keep the puff pastry chilled until ready to roll out to ensure optimal flakiness.
- You can substitute Gruyere with Swiss cheese if unavailable, though the flavor will vary slightly.
- If you prefer, omit the Dijon mustard for a milder taste, but it adds a lovely tang and depth.
- The asparagus should be fresh and tender; thicker stalks can be peeled or lightly blanched beforehand.
- This tart is best served warm but can also be enjoyed at room temperature.
