Description
This delightful Asparagus Tart with Gruyere features flaky puff pastry topped with creamy Gruyere cheese, tender fresh asparagus spears, and a sprinkle of Parmesan. A subtle Dijon mustard layer adds a gentle tang, while a golden egg wash border creates a perfect presentation. Ideal as an elegant appetizer or light main course, this tart bakes to golden perfection in just 25 minutes.
Ingredients
Scale
Puff Pastry Layer
- 1 sheet puff pastry, about 9–10 oz, defrosted but kept in the refrigerator
- 2 tablespoons Dijon mustard (optional)
- 1 large egg (for egg wash)
- 1 tablespoon water (to whisk with egg)
Toppings
- 1 bunch fresh asparagus, about 8 oz, trimmed of tough ends
- 3 cups (12 oz or 340 g) shredded Gruyere cheese
- ½ cup (1.5 oz or 42 g) shredded Parmesan cheese
- Freshly ground black pepper, for garnish
- Tarragon leaves, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400℉. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roll Out Pastry: On a lightly floured surface, roll out the puff pastry into an 11-inch by 14-inch rectangle. Trim edges to form straight lines if necessary. Transfer the pastry carefully to the prepared baking sheet.
- Score and Prick Pastry: Using a sharp knife, score a 1-inch border around the edges of the pastry without cutting all the way through, creating a raised border. Prick the inner pastry area with a fork to prevent excessive rising inside the border.
- Spread Mustard and Add Cheese: Keep the 1-inch border clear. Using a pastry brush or the back of a spoon, spread Dijon mustard evenly over the inner pastry area. Sprinkle the shredded Gruyere cheese evenly on top.
- Arrange Asparagus and Parmesan: Place the trimmed asparagus spears parallel to each other on top of the Gruyere cheese. Then sprinkle the shredded Parmesan cheese over the asparagus.
- Apply Egg Wash: Whisk the egg with 1 tablespoon of water. Use a pastry brush to carefully brush the egg wash along the 1-inch pastry border. This promotes a golden, glossy crust. It’s fine to have some egg wash left unused.
- Bake the Tart: Place the tart in the preheated oven and bake for 25 minutes until the crust is golden brown, puffy, and cooked through.
- Cool and Garnish: Allow the tart to cool slightly after baking. Cut into squares and garnish with freshly ground black pepper and tarragon leaves before serving.
Notes
- Keep the puff pastry cool before baking to maintain flaky layers. If it warms up too much during assembly, refrigerate the tart for 15 minutes before baking.
- Store leftover tart in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh the day it’s baked.
- To freeze, cool the tart completely, flash freeze for 1 hour, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month.
