Name: Asparagus Gruyere Tart Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 1 to 2 sheets frozen puff pastry, defrosted; 1 to 2 tablespoons honey dijon mustard with balsamic vinegar (or plain dijon mustard); 2 to 3 cups Gruyere cheese, freshly grated (or any white cheese of choice); 1 1/2 pounds medium asparagus, trimmed to fit tart crosswise; Fresh or frozen peas, defrosted (optional); Extra virgin olive oil, for brushing; Salt and pepper, to taste; Fresh lemon zest, for garnish; Balsamic glaze, for serving; Fresh pea shoots, for garnish

Introduction

This Asparagus Gruyere Tart is a delightful combination of flaky puff pastry, creamy cheese, and fresh spring vegetables. It’s perfect for a light lunch, brunch, or a fancy appetizer that’s sure to impress. The balance of savory Gruyere and tangy honey dijon mustard creates a flavor that’s both comforting and elegant.

A square puff pastry tart with a thick, golden-brown crust surrounds two layers of thin, creamy white cheese spread and a top layer of evenly spaced, bright green asparagus spears aligned vertically across the tart. A dark balsamic glaze is drizzled in a loose circular pattern over the asparagus, adding contrast. The tart is placed on white parchment paper over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 sheets frozen puff pastry (defrosted)

1 to 2 tablespoons honey dijon mustard with balsamic vinegar (or plain dijon mustard)

2 to 3 cups Gruyere cheese, freshly grated (or any white cheese you like)

1 1/2 pounds medium asparagus, trimmed

Fresh or frozen peas (defrosted), optional

Extra virgin olive oil

Salt and pepper

Fresh lemon zest

Balsamic glaze (for serving)

Fresh pea shoots (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the defrosted puff pastry to your desired size and shape. Place it on a parchment-lined baking sheet. If using two sheets, overlap them about an inch and gently press together. Score a rectangle 1 inch from the edges with a sharp knife, then pierce the center area with a fork. Bake for 12 to 15 minutes until lightly golden.

Step 2: Remove the pastry from the oven and let it cool for a minute. Spread the honey dijon mustard evenly over the center, then sprinkle the grated Gruyere cheese on top. If the pastry has puffed too much in the center, gently poke holes to release air and press down lightly with the back of a spoon, keeping the edges puffed.

Step 3: Trim the asparagus so they fit crosswise inside the tart shell. Arrange them in a single layer over the cheese, alternating the ends and tips. Sprinkle peas over the top if using. Drizzle or brush with olive oil, then season with salt and pepper.

Step 4: Return the tart to the oven and bake for 20 to 25 minutes, until the asparagus are tender. Remove from the oven and let cool for a few minutes. Add lemon zest and drizzle balsamic glaze on top if desired. Garnish with fresh pea shoots, slice, and serve.

Tips & Variations

Use any semi-soft white cheese if Gruyere is unavailable; mozzarella or fontina work well.

For a vegan version, substitute puff pastry and cheese with plant-based alternatives.

If you like a bit of crunch, sprinkle toasted pine nuts over the tart before serving.

Defrost frozen peas thoroughly and pat dry before adding to avoid sogginess.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas are excellent in this tart and add a nice pop of sweetness. Simply blanch them briefly before adding to the tart.

What can I do if my puff pastry shrinks during baking?

Make sure the pastry is properly defrosted and avoid overworking the dough. Scoring and piercing the dough as instructed also helps control puffing and shrinking.