Here is a simple and tasty recipe to enjoy with family or friends.
INTRODUCTION
This Asparagus Gruyere Tart is fresh and rich. It uses flaky puff pastry, nutty Gruyere cheese, and tender asparagus. The tart looks elegant but is easy to make. You can make it for a weeknight meal or for a special lunch. If you like simple tarts and easy baking, you will enjoy this dish. For another simple tart idea that is sweet and pretty, try the tiramisu tart recipe for dessert after your meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick and bright. The puff pastry gives a crisp base. Gruyere melts nicely and makes a creamy layer. Asparagus stays slightly crisp when baked the right way. The lemon zest and balsamic glaze add fresh flavor. This tart is easy to change if you want a different cheese or extra vegetables. It works as a main dish or a side. It is also great for feeding a group. If you want another small tart to pair with coffee or tea, look at this after-eight tart recipe which is light and minty.
HOW TO MAKE Asparagus Gruyere Tart
This tart is made in a few main steps: roll the puff pastry, bake the shell, add mustard and cheese, arrange asparagus, and bake until the spears are tender. The pastry edge puffs up to make a crust. The middle stays soft and cheesy. Use fresh Gruyere or another white cheese like fontina or mozzarella if you prefer. Keep the directions simple and follow the baking times. For a different fruit tart idea, you can read an apple tart recipe to see another easy tart method at easy French apple tart.
EQUIPMENT NEEDED
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Sharp knife
- Fork
- Cheese grater
- Pastry brush or spoon for drizzling oil
- Oven mitts
- Cooling rack
- Measuring cups and spoons
- Small bowl for mustard
Ingredients You’ll Need :
- 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
- Fresh lemon zest
- Balsamic glaze (when serving)
- Fresh pea shoots
STEP-BY-STEP 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!
HOW TO SERVE Asparagus Gruyere Tart
Serve this tart warm or at room temperature. Let it cool for a few minutes so the cheese sets but is still soft. Cut the tart into squares or long slices. Add a small drizzle of balsamic glaze on top for a sweet note. Scatter pea shoots on top for a fresh look. A light green salad or a bowl of soup pairs well with the tart. If you made this tart for a brunch, a small sweet tart like the tiramisu tart can be a nice finish to the meal.
STORAGE & FREEZING : Asparagus Gruyere Tart
To store: Let the tart cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. Keep in the fridge for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes to crisp the crust.
To freeze: Freeze the baked tart for up to 1 month. Wrap each slice or the whole tart in plastic wrap and then in foil. Thaw in the fridge overnight and reheat in a 350°F oven until warm and crisp.
To freeze before baking: You can freeze the tart shell with cheese and asparagus on it, but the asparagus may change texture. Place the assembled tart on a tray, freeze until firm, then wrap well. Bake from frozen at 400°F, adding extra time until the asparagus is tender and the crust is golden.
SERVING SUGGESTIONS
- Simple green salad with lemon vinaigrette.
- Light soup like tomato or leek and potato.
- Roasted new potatoes or a rice pilaf.
- A glass of dry white wine or light rosé.
- Fresh fruit or a simple fruit salad for dessert.
VARIATIONS
- Cheese: Use fontina, mozzarella, or goat cheese instead of Gruyere.
- Vegetables: Add roasted red peppers, thin sliced zucchini, or caramelized onions.
- Herb twist: Add fresh thyme, chives, or tarragon on top before serving.
- Mustard: Use plain Dijon, whole grain mustard, or skip mustard and brush with olive oil.
- Vegan: Use a plant-based cheese and olive oil mixed with lemon and garlic.
- Protein: Add prosciutto or cooked bacon for a meaty bite after baking.
FAQs
Q: Can I use fresh or frozen asparagus?
A: Yes. Fresh asparagus is best for texture. If you use frozen asparagus, thaw and pat dry so it does not add too much water.
Q: Do I have to pre-bake the puff pastry?
A: It is best to give the pastry a short bake first. This helps the center set and keeps the crust crisp when you add the toppings.
Q: Can I make the tart ahead of time?
A: Yes. You can bake it and reheat later. Store in the fridge and warm in the oven before serving.
Q: What can I use if I do not have Gruyere?
A: Use any white melting cheese like fontina, Swiss, or a mild cheddar. Goat cheese also works for a tangier flavor.
Q: How do I keep the asparagus from overcooking?
A: Trim thin or thick ends to match. Check at 15 minutes and then every 5 minutes until tender. Thicker spears need more time.
Q: Can I make small tarts instead of one large tart?
A: Yes. Use a muffin tray or small tart pans. Adjust baking time as needed for size.
MAKE-AHEAD TIPS FOR Asparagus Gruyere Tart
- Prepare the puff pastry shell and freeze it raw for later baking.
- Grate the cheese and keep it in a sealed bag in the fridge up to 2 days ahead.
- Trim the asparagus and store wrapped in a damp towel in the fridge for a day.
- Assemble the tart up to the point of baking, then cover and refrigerate for a few hours. Bake when you are ready.
- Fully bake the tart a day ahead. Reheat in the oven before serving for a fresh, crisp crust.
Asparagus Gruyere Tart
Ingredients
Method
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the defrosted puff pastry to desired size.
- Prepare a parchment-lined baking sheet and place the pastry on it. If using two sheets, overlap them slightly and press together.
- Using a sharp knife, lightly score the pastry 1 inch in from the edges to mark a rectangle, then pierce the dough in the center with a fork.
- Bake the pastry until lightly golden, about 12 to 15 minutes.
- Remove the pastry shell from the oven, let it cool for a minute, and spread the mustard on top.
- Sprinkle the Gruyere cheese evenly over the mustard.
- Arrange the trimmed asparagus in a single layer over the cheese, alternating ends and tips.
- Sprinkle peas if using. Drizzle with olive oil and season with salt and pepper.
- Return the tart to the oven and bake until the asparagus is tender, about 20 to 25 minutes.
- Watch the tart while baking. Remove from oven and let cool for a few minutes.
- Add lemon zest and balsamic glaze on top if desired, then slice and serve.