Description
This Asparagus Gruyere Tart is a delightful spring-inspired dish featuring flaky puff pastry layered with tangy honey dijon mustard, creamy Gruyere cheese, and fresh asparagus. Perfect as an appetizer, side, or main course, it’s topped off with peas, olive oil, and optional fresh lemon zest and balsamic glaze for a bright and flavorful finish.
Ingredients
For the Tart:
- 1 to 2 sheets frozen puff pastry, defrosted overnight
- 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)
- 1 1/2 pounds medium asparagus, trimmed
- Fresh or frozen (defrosted) peas, optional
- Extra virgin olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Additional Toppings:
- Fresh lemon zest
- Balsamic glaze, for serving
- Fresh pea shoots, optional
Instructions
- Preheat and Prepare Pastry: 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—square or rectangular. Place the rolled pastry on a parchment-lined baking sheet. If using two sheets, overlap them by about an inch and gently press together to join. Using a sharp knife, lightly score a rectangle 1 inch inside the edges all around the pastry. Then, pierce the center area (not the edges) with a fork to allow steam to escape.
- Pre-Bake the Pastry: Bake the pastry in the preheated oven for 12 to 15 minutes until it turns lightly golden. Remove from the oven and let it cool for a minute or two.
- Layer Mustard and Cheese: Spread the honey dijon mustard with balsamic vinegar (or plain dijon mustard if using) evenly over the pastry shell. Then sprinkle the grated Gruyere cheese evenly on top. If the pastry has puffed up excessively like a pillow, poke additional holes in the center with a fork and gently press down the center with the back of a spoon to flatten it, ensuring the edges remain puffed.
- Arrange Asparagus and Peas: Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer atop the cheese, alternating the orientation of ends and tips for visual appeal. Sprinkle peas over the asparagus if using. Drizzle or brush olive oil lightly over the vegetables, and season with salt and pepper to taste.
- Bake Tart Until Tender: Return the tart to the oven and bake for an additional 20 to 25 minutes until the asparagus is tender. Watch the tart closely to avoid overcooking.
- Finish and Serve: Remove the tart from the oven and let it cool for a few minutes. Add additional toppings such as fresh lemon zest, a drizzle of balsamic glaze, and fresh pea shoots if desired. Slice, serve, and enjoy your delicious asparagus Gruyere tart!
Notes
- Defrost puff pastry overnight in the refrigerator for best results.
- If you don’t have honey dijon mustard with balsamic vinegar, use plain dijon mustard and serve with balsamic glaze on the side.
- You can make a larger tart by combining two sheets of puff pastry by overlapping and pressing together.
- Adding peas and pea shoots enhances the spring flavors and adds color and texture.
- Ensure the pastry edges stay puffed while the center is slightly deflated to hold the toppings well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side, Main
- Method: Baking
- Cuisine: American
