Asparagus and Gruyere Tart is a delicious spring appetizer; made with puff pastry, asparagus spears, gruyere cheese and a tasty sauce.
Update: This recipe was originally posted in April 2016. The recipe and photos have been updated and republished in March 2021.
When asparagus hits the shelves of grocery stores again I know spring is on the way. Which is awesome, because I am not a fan of winter. This tart is so easy to make, with fresh asparagus and gruyere cheese stealing the show. It’s a appetizer for brunch or Easter dinner.
What is an asparagus and gruyere tart?
The base of this tart is store-bought puff pastry, which makes it so easy to make! Dijon mustard, honey, cream, salt and pepper are spread onto the puff pastry and topped with shredded gruyere cheese. Then stalks of asparagus are laid on the tart and it’s baked to cheesy, toasted perfection in the oven.
🥘 Ingredients for this recipe
- puff pastry
- gruyere cheese
- dijon mustard
- heavy cream
- salt and pepper
🔪 Instructions for this recipe
- First, preheat the oven and prepare the puff pastry. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Then roll out the thawed puff pastry and use a sharp knife to make a border. Then prick the inside of the puff pastry with a fork.
- Next, mix up the sauce. In a small bowl, combine the dijon mustard, honey, heavy cream, salt and pepper. Spread inside the border of the puff pastry.
- Then top with cheese and asparagus. Sprinkle the shredded gruyere cheese on top of the sauce, then arrange the asparagus spears on top.
- Finally, bake the tart. Bake for 20-25 minutes or until the puff pastry is golden and the asparagus is fork tender. Let cool 5 minutes, then slice into squares.
- Gruyere Cheese: if you can’t find gruyere, you can replace it with shredded swiss or even mozzarella.
- Dijon Mustard: spicy brown mustard can replace dijon if necessary.
- Heavy Cream and Honey: both of these ingredients can be omitted if desired. Heavy cream could also be replaced with milk.
Tips for making this recipe
- Thawing Puff Pastry: remove one sheet of puff pastry from the box and place it on a sheet of parchment paper. After 10-15 minutes, you should be able to gently unfold the pastry and let it continue thawing.
- Thinner asparagus spears will cook more quickly than their thicker counterparts. If you can find those in the store, they are ideal for this recipe.
- Scoring the pastry: the border you cut into the pastry will allow that portion of it to puff up. Don’t cut all the way through, but cut deep enough that you can see a visible border. Prick the area inside the border with a fork to prevent it from puffing up.
- For a more golden crust, brush a tiny bit of olive oil on the border of the puff pastry before baking.
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Asparagus and Gruyere Tart
- 1 sheet puff pastry thawed
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp cream
- 2 cups gruyere cheese shredded
- salr and pepper to taste
- ½ lb asparagus fresh
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Once puff pastry has thawed, gently roll it out into a rectangle. Use a sharp knife to score a border 1 inch from the edge of the pastry. Don't cut through the pastry, but enough that the line is visible. This will allow for the border of the pastry to puff up.
- Then use a fork to prick the pastry inside the border. This will stop the puff pastry from rising in the center.
- In a small bowl combine the dijon mustard, honey, cream, salt and pepper. Spread over the center of the puff pastry.
- Sprinkle the shredded cheese in the center of the pastry.
- Rinse the asparagus and trim off the woody ends. Layer the spears of asparagus on top of the cheese.
- Bake for 20-25 minutes or until golden brown. Let sit a minute or two before slicing into 9 squares.
- Gruyere cheese can be replaced with swiss or mozzarella.
- Honey and cream can be omitted or the cream can be replaced with milk.
- It will change the taste, but spicy brown mustard can replace dijon mustard.
- Let your puff pastry thaw out on the parchment you are using to bake it on. It’s easier than trying to move it.
- After the pastry has thawed for 5-7 minutes, you should be able to gently unfold it from the trifold and lay it flat, removing the small strips of paper it comes frozen with.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.