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30 minutes mins
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By: Rachel GurkPosted: 05/09/2016
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Perfect for spring, this asparagus Gruyère tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make!
Recipe Overview
Why you’ll love it: Store bought puff pastry makes this recipe super easy to prep. Only 5 ingredients!
How long it takes: 30 minutes
Equipment you’ll need: sheet pan (13 x 18 inches)
Servings: 14
Table of Contents close
- 1 Recipe Overview
- 2 About this asparagus Gruyère tart
- 3 How to make this Asparagus tart
- 4 More Asparagus Recipes
- 5 Get the Recipe: Asparagus Gruyère Tart with Balsamic Glaze
Anyone else obsessing over asparagus right now? I’ve been picking up a bunch nearly every time I hit the grocery store and I’m so thankful that it is vibrant green, crisp, and fresh. No wilted, sad asparagus in sight.
We might be eating asparagus with every meal this summer. Grilled, sautéed, roasted, pickled, ribboned, and any other way I can get it. Lately, we’ve been loving easy air fryer asparagus.
About this asparagus Gruyère tart
- Easy to make: It’s made with store-bought puffed pastry, and the layers are really simple. This is going to become an entertaining go-to recipe!
- Visually stunning: This tart not only tastes delicious but it also looks gorgeous. Anyone you serve it to will be so impressed!
- Delicious: The combination of Gruyère cheese, asparagus, and balsamic glaze is a winning trio. The crispness of the asparagus contrasts so well with the rich pastry and Gruyère cheese, and sweet balsamic glaze brings it all together.
How to make this Asparagus tart
Roll out the pastry. This is probably the hardest part and it’s actually pretty easy. Make sure you’re rolling it out on a floured surface and using a floured rolling pin. It doesn’t have to be perfectly sized or perfectly square. Make it as big as you can without tearing it. The rolled out pastry should comfortably fit into a sheet pan (13 x 18 inches).
Prep the crust. Once you’ve finished that step, you get to prick it with a fork which is oddly fun. Then, smear the pastry with Dijon mustard. You can use a brush but I actually prefer using my fingers to get it evenly spread over the dough.
Add cheese and asparagus. Layer on a cup of the shredded cheese, arrange the asparagus spears nicely lined up, then sprinkle on more cheese.
Bake for 20 minutes. The asparagus should be tender and the cheese melted.
Serve. I top the asparagus tart with my favorite balsamic glaze before cutting it into squares and serving. If you’re a bit more ambitious, try it with homemade balsamic reduction which is so easy to make!
This asparagus Gruyère tart with balsamic glaze is a great addition to a brunch or as part of an appetizer spread. It goes great with a glass of white or red wine. A rosé spritzer or white wine spritzer is lovely, too.
More Asparagus Recipes
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Asparagus Gruyère Tart with Balsamic Glaze
4.65 from 14 votesPrep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
14 servings
Print Rate Recipe
Perfect for spring, this asparagus Gruyère tart is a show-stopping addition to any brunch or appetizer table. You won’t believe how easy it is to make!
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 tablespoons Dijon mustard
- ½ bunch asparagus, washed and tough ends trimmed (about 20 stalks)
- 1 ½ cups shredded Gruyère cheese (or more, if you like)
- 2 tablespoons balsamic drizzle
Instructions
Preheat oven to 400°F.
On a floured surface, roll out puff pastry to approximately 11×14 inches using a floured rolling pin. Transfer to a sheet pan lined with parchment paper or a silicone baking mat.
Prick puff pastry all over, with a fork.
Brush evenly with Dijon mustard.
Sprinkle with 1 cup cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese.
Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.
Notes
- If desired, chop asparagus into bite-sized pieces.
- Frozen asparagus can be substituted, unthawed. Add a few minutes to the baking time, if necessary.
- If you prefer, a different kind of cheese can be substituted. Try shredded Parmesan, Swiss cheese, baby Swiss, or another cheese you like.
Nutrition Information
Serving: 1slice, Calories: 150kcal, Carbohydrates: 10g, Protein: 5g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 11mg, Sodium: 89mg, Potassium: 55mg, Fiber: 1g, Sugar: 1g, Vitamin A: 219IU, Vitamin C: 1mg, Calcium: 110mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Ruby Kee says
Looks very delicious ? Thanks for sharing, I will be making it for sure,Reply
Rachel Gurk says
I hope you love it!
Reply
Julia Dykeman says
I made this tonight for a quick dinner……so easy and delicious! I will definitely make it again. I think I will try to add some roasted garlic to it. Great recipe. Thank you for sharing!
Reply
Rachel Gurk says
So glad you liked it! I love the addition of roasted garlic!
Reply
Virginia Annett says
I made this but did not have dejon mustard so I mixed yellow mustard and mayo. I put it on the pastry and followed the recipe. Turned out wonderful. My guests gobbled it up.
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Rachel Gurk says
Great adaptation to work with what you had on hand! I’m so glad everyone liked it!
Reply
j ellis says
Can’t wait, going to the store shortly, sounds so good. I am a veggie and cheese lover. Thank you!
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Megan says
Can’t wait for asparagus season at our house so we can try this. Yum!
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Kelley Ahuja says
I want to make this for brunch. I like to have my items almost ready when guests arrive. Would the puff pastry be able to withstand getting fully ‘dressed’ with this recipe and sitting in the fridge (probably sealed with plastic to prevent drying out) for a couple of hours? Or does it really need to be done right before serving?
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Rachel Gurk says
I haven’t tested it that way so I can’t guarantee it, but I think it would be fine!
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Annette Topliffe says
Can you leave this fully dressed in the fridge for a couple of hours then bake it
Reply
Rachel Gurk says
That should be fine. Make sure to dry the asparagus well after washing it so there isn’t any added moisture. The balsamic glaze should be added after baking.
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Sandy @ RE says
This SO reminds me of springtime. Of course we love asparagus any time of the year though.
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Lori @ RecipeGirl says
This is gorgeous– I love the addition of balsamic glaze!
Reply
Deborah says
I’m pretty sure I could eat this every day and be happy. Gruyere is one of my favorites, so I’m so glad to see it here!
Reply
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