Description

A delicious and elegant Asparagus Gruyere Tart combining flaky puff pastry with creamy Gruyere cheese, fresh asparagus, and a hint of honey dijon mustard. Perfect for a light lunch, brunch, or appetizer, finished with lemon zest, balsamic glaze, and fresh pea shoots for a fresh, vibrant flavor.

Ingredients

Scale

Puff Pastry Base

1 to 2 sheets frozen puff pastry, defrosted

Spread & Cheese

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)

Vegetables & Garnishes

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

Instructions

Prepare and Bake Puff Pastry Shell: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the defrosted puff pastry to the desired size and shape – square or rectangular. Line a baking sheet with parchment paper and place the pastry on it. If using two sheets, overlap about an inch and press gently to seal. Lightly score a rectangle 1 inch from the edge all around and pierce the center with a fork, avoiding the edges. Bake for 12 to 15 minutes until lightly golden.
Spread Mustard and Add Cheese: Remove the pastry from the oven and let it cool slightly. Spread the honey dijon mustard with balsamic vinegar (or plain dijon mustard) evenly over the pastry center. Sprinkle the grated Gruyere cheese on top. If the pastry has puffed too much in the center, poke holes and gently press down the middle with a spoon, leaving the edges puffed.
Arrange Asparagus and Peas: Trim the asparagus bottoms so they fit crosswise inside the tart shell. Arrange the spears in a single layer on top of the cheese, alternating ends and tips for a decorative effect. Sprinkle peas over if using. Lightly brush or drizzle olive oil on the vegetables, then season with salt and pepper.
Final Bake: Return the tart to the oven and bake for 20 to 25 minutes until the asparagus is tender and the cheese is melted and bubbly. Watch carefully to avoid over-browning.
Garnish and Serve: Remove the tart from the oven and let it cool for a few minutes. Add fresh lemon zest and drizzle balsamic glaze over the top. Garnish with fresh pea shoots before slicing and serving. Enjoy warm or at room temperature.

Notes

Defrost puff pastry completely before rolling to avoid cracking.
Use fresh Gruyere for best flavor; substitute with other white cheeses like mozzarella or fontina if preferred.
If peas are frozen, defrost before adding to the tart.
You can substitute honey dijon mustard with plain dijon for less sweetness.
Watch the baking time carefully to prevent overcooking the asparagus.
This tart can be served as a main dish for light meals or cut into smaller pieces for appetizers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: French

Keywords: Asparagus tart, Gruyere cheese tart, puff pastry tart, vegetarian appetizer, brunch recipe