Print

Asparagus Tart with Puff Pastry and Gruyere

asparagus tart with puff pastry and gruyere - featured image
Print Recipe

A quick and elegant asparagus tart featuring flaky puff pastry, nutty Gruyere cheese, and tender roasted asparagus, perfect for busy weeknights.

Ingredients

Scale
  • 1 sheet puff pastry (about 8x10 inches / 20x25 cm), thawed
  • 1 cup shredded Gruyere cheese (100g)
  • 1 bunch asparagus (about 12–15 spears / 350g), trimmed and blanched
  • 1 tablespoon olive oil (15ml)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon fresh thyme or rosemary, chopped (or a pinch dried)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 4–5 slices prosciutto (optional)
  • Crème fraîche or ricotta (optional, for spreading on puff pastry)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Trim woody ends off asparagus; peel bottom halves if thick.
  2. Bring a pot of salted water to boil. Blanch asparagus for 2 minutes, then plunge into ice water. Pat dry thoroughly.
  3. Toss asparagus with olive oil, minced garlic, thyme, salt, and pepper. Spread on baking sheet and roast for 8-10 minutes until tender but crisp. Remove and set aside.
  4. Lightly flour work surface and roll out thawed puff pastry to about 10×12 inches (25×30 cm). Transfer to parchment-lined baking sheet.
  5. Score a 1-inch border around the pastry without cutting through. Optionally brush border with beaten egg for a golden crust.
  6. Sprinkle shredded Gruyere evenly inside the scored border. If using, layer prosciutto slices under asparagus.
  7. Arrange roasted asparagus spears neatly over cheese. Sprinkle Parmesan and lemon zest on top if desired.
  8. Bake tart at 400°F (200°C) for 15-18 minutes until puff pastry is golden and cheese is melted and bubbling. Tent with foil if edges brown too fast.
  9. Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Do not skip blanching the asparagus to keep it tender and bright green. Score the pastry border carefully to prevent juices from leaking and ensure puffing. Use freshly shredded Gruyere for best melting and flavor. Tent tart with foil if edges brown too quickly. Optional egg wash on border creates a shiny golden crust. Leftovers reheat best in oven at 350°F for 8-10 minutes to keep pastry crisp.

Nutrition

Keywords: asparagus tart, puff pastry, Gruyere, easy weeknight recipe, vegetable tart, savory tart, quick dinner

Find it online: https://evabakery.com/asparagus-tart-with-puff-pastry-and-gruyere-easy-weeknight-recipe/