Name: Gruyère Asparagus Tart on Puff Pastry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 sheet frozen puff pastry, thawed; 1 lb fresh asparagus; 4 oz Gruyere cheese, freshly grated (about 1.5 cups); 2 tbsp Dijon mustard; 1 tbsp olive oil, for brushing asparagus; Sea salt, to sprinkle on top of asparagus; 1 tbsp fresh dill, finely chopped

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Introduction

This Gruyere Asparagus Tart on Puff Pastry is an elegant yet easy dish perfect for spring gatherings or a light meal. Crispy puff pastry meets creamy Gruyere and fresh asparagus for a delicious combination of flavors and textures.

A rectangular tart with a golden brown thick crust edges, topped with a neat layer of green asparagus spears laid out lengthwise, alternating with a creamy white cheese layer underneath. Fresh green dill leaves are sprinkled lightly on top. The tart is cut into nine square pieces with two pieces slightly pulled out from the rest. It sits on a round copper wire cooling rack placed on a white marbled surface, with a light cream and beige striped cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed
1 lb fresh asparagus
4 oz Gruyere cheese, freshly grated (about 1.5 cups)
2 tbsp Dijon mustard
1 tbsp olive oil, for brushing asparagus
Sea salt, to sprinkle on top of asparagus
1 tbsp fresh dill, finely chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and carefully transfer the thawed puff pastry sheet onto it. Using a sharp knife, lightly score a square 1 inch inside from the edges, being careful not to cut all the way through. Then, use a fork to prick the center area inside the square, avoiding the edges.
Step 2: Bake the pastry for 10-12 minutes or until it turns light golden brown. Check at 10 minutes to avoid overbaking. Remove from the oven and let it cool for at least 3 minutes. Gently press down the center with your hands so it sits lower than the edges, creating a tart shell.
Step 3: Spread the Dijon mustard evenly over the center of the tart. Sprinkle the grated Gruyere cheese on top of the mustard layer.
Step 4: Trim the tough ends off the asparagus so they fit across the tart shell. Arrange the asparagus spears in a single layer over the cheese, alternating the ends and tips in an attractive pattern.
Step 5: Brush the asparagus lightly with olive oil and sprinkle with sea salt. Bake again for 10-15 minutes, until the asparagus is tender and the cheese is melted and slightly golden.
Step 6: Remove the tart from the oven and let it cool for a few minutes. Sprinkle with fresh chopped dill before slicing and serving. Enjoy warm, ideally paired with a sparkling Rosé.

Tips & Variations

Defrost frozen puff pastry overnight in the refrigerator for best results and easier handling.
Substitute fresh thyme or tarragon for dill for a different herb flavor.
For extra richness, add a drizzle of honey over the asparagus before baking.
Use thin asparagus spears to ensure they cook evenly and quickly.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to retain crispness. Avoid microwaving as it may make the pastry soggy.

How to Serve

This image shows a square tart with two visible layers on a white marbled texture. The bottom layer is golden puff pastry, baked to a light crisp with slightly puffed edges. The next layer is a pale creamy cheese spread or melted cheese, slightly visible beneath a neat row of vibrant green asparagus spears placed vertically and touching each other, with some purple tips. The asparagus heads are fresh and evenly aligned, filling the tart's center completely. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh puff pastry instead of frozen?

Yes, fresh puff pastry can be used. Just make sure it is properly chilled before baking to help it puff up nicely.

How do I prevent the puff pastry edges from burning?

Scoring the edges and pricking the center helps prevent uneven rising. Also, keep an eye on baking time and remove it once the edges are golden but not too dark.