Asparagus and Gruyere Tart

I’ve had this recipe saved to make for I don’t even know how long. Tom is not a big fan of asparagus so I rarely get to try out new recipes with asparagus as the star unless it’s a holiday, we’re having people over, or something I can make for lunches.

He really surprised me with this recipe. I didn’t think he would even try it, but he did and said that he really liked it. I think that’s because of the gruyere cheese. It pairs so nicely with the asparagus and flakiness of the puff pastry that you really can’t eat just one serving of this appetizer.

Asparagus and Gruyere Tart
Source: Closet Cooking
Servings: 6-8
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    • 1 sheet puff pastry, thawed
    • 2 tbsp. dijon mustard
    • 2 cups shredded gruyere cheese
    • 1/2 lb. asparagus
    • salt and pepper, to taste
    • olive oil 

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Roll out the puff pastry to a 16×10 rectangle.
3. Use a sharp knife to score a line 1-inch from the edge of the pastry. This will create a raised edge of puff pastry when it cooks. Use a fork to prick the center of the pastry. This will stop it from rising too much in the oven.
4. Spread the dijon mustard on the inside of the cut, then sprinkle with the Gruyere cheese.
5. Rinse the asparagus and remove the woody ends. Pat dry, then arrange in an even layer down the length of the pastry.
6. Season with salt and pepper. Use the oil to brush around the outside edge of the pastry.
7. Bake for 15-25 minutes or until the asparagus is roasted and the puff pastry is golden brown.
8. Let rest for a few minutes before slicing into squares and serving.

I’m kind of sad that I only managed to get one piece of this. It was a delicious piece but I really would have loved to had another. I love this kind of recipe because it looks fancy and like you took a lot of time preparing it, but that’s not true at all. Aside from the baking, the longest part about this recipe is waiting for the puff pastry to thaw!

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