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Asparagus Gruyere Tart

Enjoy a fresh and rich Asparagus Gruyere Tart made with flaky puff pastry, nutty Gruyere cheese, and tender asparagus. An elegant yet easy dish perfect for gatherings or weeknight meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 2 sheets frozen puff pastry, defrosted Roll out to desired size
  • 1 to 2 tablespoons honey dijon mustard with balsamic vinegar or plain dijon mustard For spreading on the pastry
  • 2 to 3 cups Gruyere cheese, freshly grated Can substitute with any white cheese
  • 1.5 pounds medium asparagus, trimmed Trim the bottoms to fit inside the tart
  • fresh or frozen peas, defrosted Optional for additional flavor
  • extra virgin olive oil For brushing or drizzling
  • Salt and pepper To taste
  • Fresh lemon zest For adding brightness
  • Balsamic glaze For serving, optional
  • Fresh pea shoots For garnish, optional

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the defrosted puff pastry to desired size.
  3. Prepare a parchment-lined baking sheet and place the pastry on it. If using two sheets, overlap them slightly and press together.
  4. 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.
  5. Bake the pastry until lightly golden, about 12 to 15 minutes.
Assembly
  1. Remove the pastry shell from the oven, let it cool for a minute, and spread the mustard on top.
  2. Sprinkle the Gruyere cheese evenly over the mustard.
  3. Arrange the trimmed asparagus in a single layer over the cheese, alternating ends and tips.
  4. Sprinkle peas if using. Drizzle with olive oil and season with salt and pepper.
Baking
  1. Return the tart to the oven and bake until the asparagus is tender, about 20 to 25 minutes.
  2. Watch the tart while baking. Remove from oven and let cool for a few minutes.
  3. Add lemon zest and balsamic glaze on top if desired, then slice and serve.

Notes

Serve warm or at room temperature. Pairs well with a light salad or soup. Refrigerate leftovers and reheat at 350°F for a crispy crust.