This puff pastry asparagus tart is a must-make breakfast, brunch, or lunch option for spring! Flakey puff pastry is filled with melty Gruyère cheese and tender asparagus and topped with parmesan. Baked to perfection, each bite is savory, tangy, and truly irresistible.
This puff pastry asparagus tart is a must-make breakfast, brunch, or lunch option for spring! Flakey puff pastry is filled with melty Gruyère cheese and tender asparagus and topped with parmesan. Baked to perfection, each bite is savory, tangy, and truly irresistible.
Looking for more savory tarts? Try my tomato tart with goat cheese, swiss chard and double goat cheese tart, and zucchini tart, too!
This beautiful asparagus gruyere tart was one of the first asparagus recipes I made when I started growing my own veggies. Easy to make, it turned out beautifully and has become a favorite for spring every year.
The first time I made it, I served it alongside tomahawk steak and a big green salad. However, it also makes for a fabulous brunch, especially when served with a party paloma mimosa. I’ll walk you through all my tips and tricks to guarantee it always turns out fluffy, flakey, and delicious!
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Puff Pastry – Find this in the frozen dessert section of your local grocery store. Then, make sure to thaw it in the fridge before you begin.
- Dijon Mustard – Brushed over the puff pastry, this prevents the dough from becoming soggy and adds a delicious tangy flavor.
- Cheese – A combination of Gruyère cheese and parmesan cheese creates a gooey, melty center with a savory, subtly sweet taste. If you can’t find Gruyère, gouda, cheddar, or fontina would also taste great.
- Asparagus – Look for small to medium-sized asparagus spears that are bright green in color with tight, closed ends. Then, trim the woody ends before you begin.
How to Make an Asparagus Tart with Puff Pastry
- Shape the puff pastry. Roll the thawed puff pastry on a sheet of parchment paper, shaping it into a 16×10 inch rectangle. Trim the uneven edges, and transfer the parchment paper to a baking sheet. Use a fork to prick holes in a line one inch from the edges. Then, pierce the inside of the dough, leaving roughly ½ inch between the holes.
- Layer. Brush the bottom of the dough with Dijon mustard. Sprinkle the cheese evenly on top. Then, arrange the trimmed asparagus crosswise, alternating ends and tips.
- Bake. Season with salt and pepper, and sprinkle parmesan cheese on top. Then, bake just until the puff pastry is fluffy and lightly golden.
Tips for Success
- Use freshly grated cheese. For the best taste and texture, buy blocks of cheese, and grate them yourself. Pre-shredded options contain anti-caking agents that impact their taste and prevent them from melting as easily.
- Choose the best asparagus. Look for thin spears that are roughly the same thickness to promote even cooking. Then, be sure to trim the woody ends, which can be hard and unappetizing.
- Prevent burning. Keep a close eye on your oven, and remove the pastry as soon as it’s puffed up and golden!
Frequently Asked Questions
There’s not much this recipe doesn’t pair well with! Enjoy it for breakfast or brunch with poached eggs, fresh fruit, and maple bacon. Or, serve it as a light meal with a spinach salad or grilled peach salad.
This recipe is best served right away as it tends to become soggy the longer it sits. However, if you have leftovers, you can store them in an airtight container in the fridge for 1-2 days.
I recommend reheating individual slices on a baking sheet in the oven at 350°F just until warmed through. This helps crisp the pastry bake up and allows the filling to maintain its consistency.
More Asparagus Recipes
Did you enjoy this Asparagus Puff Pastry Tart Recipe? Leave a comment and rating to let me know!
Easy Spring Asparagus Tart Recipe
Equipment
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 Tablespoon Dijon Mustard
- 2 cups Gruyère cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- ¼ cup shredded Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Roll the puff pastry, on a sheet of parchment paper into a 16-by-10-inch rectangle. (If you have less asparagus than the recipe calls for you can use an 8×10 or 8 x 8 square and cut back on the cheese and mustard a bit)1 sheet frozen puff pastry, thawed
- Move the parchment around as you are rolling the dough out to help you get leverage and an even thickness. Trim uneven edges so you get a pretty square or rectangle. Place parchment sheet and pastry on a baking sheet. With a fork, lightly dock pastry dough in a line 1 inch in from the edges to mark a rectangle. Pierce dough inside the markings at 1/2-inch intervals.
- Brush the bottom of the dough with Dijon Mustard2 Tablespoon Dijon Mustard
- Sprinkle the Gruyère cheese evenly over teh pastry. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips.2 cups Gruyère cheese, shredded, 1 1/2 pounds medium or thick asparagus
- Season with salt and pepper. Top with Parmesan cheese.¼ cup shredded Parmesan cheese, Salt to taste, Black pepper to taste
- Bake until golden, about 20 minutes.
Notes
Nutrition
Check out all my vegetable recipes here.
