This stunning, and astonishingly easy asparagus and gruyere tart, brings out the best of spring flavours. It’s a deliciously light entrée for a busy weeknight, or an impressive appetizer or side for entertaining.
I am officially excited for spring. I know I’m not alone in feeling a deeper joy this year for the signs of spring that are showing up. It may not look the way we imagined with so many restrictions still in place, but everything seems to be shining a lot brighter. This year, the spring euphoria has me tossing aside my own rule of not buying asparagus until they’re local. Currently in Ontario, only imported asparagus are available. They have very woody white butts, and are not very tender. That’s okay, this year I will not be quite so picky about my most beloved spring vegetable. This year, I am celebrating spring early, even if the darn weather app is saying snow is not done with us yet.
Easy Asparagus and Gruyere Tart
You may already be familiar with a super cheesy asparagus tart – they’re pretty old-school but have not lost their magic through the years. I mean, just look at how cheerful and gorgeous this tart is. It will beam you right into spring and you will feel a burst of joy every time you take a bite. And friends, when I say easy, I am not just throwing that word around.
Despite it’s beauty and deliciousness, this tart has zero labour-intensive maneuvers. I mean so easy it should be illegal for it to look so special and taste so good. But it is! All you do is defrost the puff pastry overnight in the fridge, roll it out, spread a little dijon and crème fraîche on the bottom, top with cheese and asparagus, and bake. 25 minutes later you have a puffy, crackly-golden pastry with bubbling cheese and tender-crisp asparagus. Heaven.
If you happen to live in an area where you are able to host an Easter dinner or brunch, this easy asparagus and gruyere should definitely be on your list. Perfect as an appetizer, or a side. Naturally, it will be front and centre at our table, company or not.
Ingredients You’ll Need
- Asparagus: If possible, use slender spears that aren’t much wider at the bottom of their stalk as they are toward the top to ensure even cooking. Puff pastry does not take long to bake so you want the asparagus and pastry to finish baking at the same time. If you can only find thick asparagus you will have to shave the bottoms a bit like I did for this post (shown in photos). A vegetable peeler will make this super easy.
- Gruyere Cheese: Any cheese that is great for melting will work here. Gruyere is one of my favourites because it is a great melting cheese and also has fantastic flavour. Italian Fontina, Manchego, Swiss, and Asiago would also work. Less flavourful, but great for melting are Mozzarella, Monterey Jack, and Provolone.
- Crème Fraîche: This is an optional ingredient but crème fraîche lends a wonderful tangy creaminess to the tart. If you prefer not to use it, you can just omit it. Unfortunately, sour cream and yogurt are not as thick so would not work as substitutes. I really like this one which you can find at most well-stocked supermarkets. Farm Boy (in Ontario) seems to always have it.
- Dijon Mustard: The sharp tanginess of this mustard helps cut through all the richness of this asparagus tart. Even if you omit the crème fraîche, don’t omit the mustard.
- Parmesan Cheese: To me, Parmesan cheese is like a precious seasoning. I won’t go as far as saying it is essential in this tart, but it’s gentle spicy-saltiness really helps round out the robust flavours of the asparagus and the gruyere. You can also use Pecorino or Grana Padano.
- Puff Pastry: I used a store-bought, all butter, puff pastry in this recipe. The packages usually come with two 10×10 sheets and you can use only one, or both if doubling.
- Egg: You will need 1 egg to make an egg wash. This is will give the pastry its shiny golden colour.
- Seasoning: I use only salt and pepper to season this tart. You can add any dried, or fresh herbs, if you wish. A sprinkle of crushed red peppers is also great for a little heat.
How To Make Easy Asparagus And Gruyere Tart
This insanely easy asparagus and gruyere tart couldn’t be simpler to throw together. Although it’s at its best when served within an hour of baking, it will still be delicious at room temperature.
- Thaw the puff pastry in the refrigerator overnight. Alternatively, thaw for 1 to 2 hours on the counter but make sure it doesn’t get too warm.
- On a lightly floured piece of parchment paper, roll out the pastry to a 10×15-inch rectangle (no need to be too precise). Transfer the pastry and the parchment to a baking sheet. Lightly score a 1-inch border around the edges. (Alternatively, simply leave a one inch border when topping.) Using a fork, lightly prick the puff pastry inside the scored marking.
- Spread the mustard-crème fraîche mixture evenly inside the scored border.
- Sprinkle the grated gruyere and half of the Parmesan cheese over top. Arrange the asparagus spears on top of the cheese, alternating ends and tips so when tart is cut, everyone gets tops and bottoms within their piece. Drizzle with 1 tablespoon olive oil.
Season with salt and pepper to taste and sprinkle the remaining Parmesan over top.
- Brush the edge of the tart with the egg wash and bake in a 425ºF oven until pastry is puffed and golden and asparagus are crisp-tender, about 20 to 25 minutes.
Puff Pastry Tips
- Defrost the puff pastry overnight: It really is best to thaw the puff pastry in the fridge overnight so that it becomes pliable and easier to roll out. If you don’t have time to do this, you can leave it on the counter for about 1 to 2 hours or until thawed. If the dough feels warm or too soft, place it in the fridge until chilled, about 20 minutes.
- Don’t roll out a warm puff pastry sheet: The sheet of puff pastry needs to be thawed but still cold or it will become a sticky mess, making rolling it out very difficult.
- Unroll carefully: Gently unroll the puff pastry so it doesn’t tear. If it is still frozen in some parts, let it sit a little longer so it rolls out without tearing.
- Score the puff pastry very lightly: Use a sharp knife to score the puff pastry. Just be careful to use a very light hand so you don’t cut right through. If this makes you too nervous, just pass on the scoring. Your tart may not have a perfect-looking puffy border, but it will bake up just fine and look great.
- Use a fork to lightly prick the pastry in the centre: This prevents the pastry from bubbling and puffing up too much.
- Use a pastry brush to brush off excess flour: Once you roll out the puff pastry, use a dry pastry brush to brush off any excess flour. If you don’t have a pastry brush, use your hands or a clean towel to brush some of it off. That said, don’t stress too much about it, better to have a bit of flour remaining than to tear the pastry sheet.
- Roll the puff pastry out on parchment paper: I like to roll out the sheet of puff pasty on a piece of parchment paper that will fit a baking sheet. This allows for an easy transfer of the rolled out pastry to the baking sheet.
Can I Make It Ahead?
Like most puff pastry recipes, this easy asparagus and gruyere tart is truly best eaten the same day so I don’t recommend baking it ahead.
You can however, completely assemble the tart 1 day in advance, holding back the seasoning and extra topping of parmesan cheese. Cover the tart loosely with plastic wrap, or a clean tea towel, and store it in the refrigerator.
When ready to bake, season with salt and pepper and top with remaining parmesan cheese.
To Serve
This asparagus tart is is excellent as a starter, a light meal, or as part of a brunch spread. If serving as a light meal, it may need a simple salad or soup to go along.
To Store And Reheat Leftovers
Just because your tart won’t be aaaaas good the next day doesn’t mean you won’t be fighting your family members for the leftovers. You’ll see.
- To store: Transfer any leftovers to a tight-lid container and place in the refrigerator for up to 2 days.
- To reheat: Pre-heat oven to 350ºF. Place tart on a baking sheet and heat for 15 to 20 minutes until completely warmed through.
Topping Variations
Well here you can definitely have some fun. Replace the cheese with suggestions below or embellish with other toppings:
- Thin slices of Prosciutto or Jamón Serrano
- Ricotta cheese
- Goat or feta cheese
- Sautéed mushrooms and shallots or leeks (yum!)
- Arugula or micro greens
If You Enjoy Asparagus You Might Also Like These Recipes
Easy Asparagus and Gruyere Tart
Ingredients
- 1 frozen sheet puff pastry thawed overnight in refrigerator (see notes)
- 3 tablespoons dijon mustard
- 3 tablespoons crème fraîche (optional, but delicious)
- 2 cups grated gruyere cheese
- 1/2 cup grated parmesan cheese divided
- 1 1/2 pounds medium-thin asparagus (I used about 25) tough ends trimmed
- 1 tablespoon olive oil
- Kosher salt and fresh ground pepper to taste
- 1 egg, mixed with 1 teaspoon water for brushing
Instructions
- Preheat oven to 425ºF.
- On a lightly floured piece of parchment paper, roll out the puff pastry to a 10×15-inch rectangle (no need to be too precise). Transfer the pastry and the parchment to a baking sheet. Lightly score a 1-inch border around the edges (alternatively, simply leave a one inch border when topping). Using a fork, lightly prick the puff pastry inside the scored marking.
- In a small bowl, mix the dijon mustard and crème fraîche until combined. Spread the mixture evenly inside the scored border. Sprinkle the grated gruyere and half of the Parmesan cheese over top.
- Arrange the asparagus spears on top of the cheese, alternating ends and tips and drizzle with 1 tablespoon olive oil. Season with salt and pepper to taste and sprinkle the remaining Parmesan over top.
- Brush the edge of the tart with the egg wash and bake until pastry is puffed and golden and asparagus are crisp-tender, about 20 to 25 minutes.
Notes
Puff Pastry Tips
- Defrost the puff pastry overnight: It really is best to thaw the puff pastry in the fridge overnight so that it becomes pliable and easier to roll out. If you don't have time to do this, you can leave it on the counter for about 1 to 2 hours or until thawed. If the dough feels warm or too soft, place it in the fridge until chilled, about 20 minutes.
- Don't roll out a warm puff pastry sheet: The sheet of puff pastry needs to be thawed but still cold or it will become a sticky mess, making rolling it out very difficult.
- Unroll carefully: Gently unroll the puff pastry so it doesn't tear. If it is still frozen in some parts, let it sit a little longer so it rolls out without tearing.
- Score the puff pastry very lightly: Use a sharp knife to score the puff pastry. Just be careful to use a very light hand so you don't cut right through. If this makes you too nervous, just pass on the scoring. Your tart may not have a perfect-looking puffy border, but it will bake up just fine and look great.
- Use a fork to lightly prick the pastry in the centre: This prevents the pastry from bubbling and puffing up too much.
- Use a pastry brush to brush off excess flour: Once you roll out the puff pastry, use a dry pastry brush to brush off any excess flour. If you don't have a pastry brush, use your hands or a clean towel to brush some of it off. That said, don't stress too much about it, better to have a bit of flour remaining than to tear the pastry sheet.
- Roll the puff pastry out on parchment paper: I like to roll out the sheet of puff pasty on a piece of parchment paper that will fit a baking sheet. This allows for an easy transfer of the rolled out pastry to the baking sheet.
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