Description
This Asparagus Tart with Gruyere is a delightful and elegant appetizer or light main course featuring flaky puff pastry topped with savory Gruyere and Parmesan cheeses, fresh asparagus, and a hint of Dijon mustard. Baked to golden perfection and finished with a glossy egg wash and fresh tarragon, it’s perfect for springtime gatherings or a sophisticated brunch.
Ingredients
Scale
Pastry and Spread
- 1 sheet puff pastry, about 9–10 oz, defrosted but kept in the refrigerator
- 2 tablespoons Dijon mustard (optional)
Vegetables and Cheese
- 1 bunch fresh asparagus, about 8 oz, trimmed of tough ends
- 3 cups (12 oz or 340 g) shredded Gruyere cheese
- ½ cup (1.5 oz or 42 g) shredded Parmesan cheese
For Brushing
- 1 large egg (for egg wash)
- 1 tablespoon water (to mix with egg)
Garnish
- Freshly ground black pepper
- Tarragon leaves
Instructions
- Preheat oven: Preheat your oven to 400℉ (204℃) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare puff pastry: On a lightly floured surface, roll out the puff pastry into an 11-inch by 14-inch rectangle. Trim the edges to straight lines if needed, then transfer to the prepared baking sheet. Score the edges by lightly running a sharp knife through only the top layer of the puff pastry, leaving a one-inch border all around like a picture frame. Prick the inner part of the dough (not the border) all over with a fork to prevent excessive rising.
- Assemble tart: Keep the one-inch border clear. Using a pastry brush or the back of a spoon, spread Dijon mustard evenly over the inner part of the dough. Sprinkle the shredded Gruyere cheese over the mustard-covered puff pastry. Arrange the trimmed asparagus spears in parallel rows on top of the cheese. Finally, sprinkle the shredded Parmesan cheese evenly over the asparagus.
- Apply egg wash: Whisk together one large egg with one tablespoon of water to create an egg wash. Using a pastry brush, carefully brush the edges of the puff pastry border with the egg wash to encourage browning and shine. It’s fine if you don’t use all of the egg wash mixture.
- Bake tart: Place the tart in the preheated oven and bake for 25 minutes or until the pastry is golden brown, puffed, and crisp. Remove from the oven and allow to cool slightly to set.
- Garnish and serve: Once cooled a bit, cut the tart into squares. Garnish each piece with freshly ground black pepper and tarragon leaves. Serve warm or at room temperature.
Notes
- Puff pastry should be kept cool before baking to ensure flaky layers; if it warms too much during assembly, refrigerate the tart for 15 minutes before baking.
- Store leftover tart in an airtight container in the refrigerator for up to 3 days. It is best enjoyed the same day it is baked for optimal texture and flavor.
- To freeze the tart, cool it completely, flash freeze for one hour, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
