Asparagus Gruyere Puff Pastry Tart
Puff pastry topped with Gruyere, asparagus and thyme, baked until puffed and golden. A quick, elegant tart.
Asparagus Gruyere Puff Pastry Tart
Course: AppetizerDifficulty: Easy8
servings15
minutes25
minutesPuff pastry topped with Gruyere, asparagus and thyme, baked until puffed and golden. A quick, elegant tart.
Ingredients
1 sheet frozen puff pastry, thawed
1 bunch (about 1 lb) thin asparagus, trimmed
1 1/2 cups shredded Gruyere cheese
1 egg, beaten with 1 tablespoon water
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon honey
1 pinch flaky salt, to finish
Directions
- Heat the oven to 400°F and line a baking sheet with parchment.
- Unfold the puff pastry onto the sheet and score a 1-inch border with a knife, without cutting through.
- Prick the center all over with a fork.
- Brush the whole sheet with a silicone pastry brush and the egg wash.
- Bake 12 minutes, until the pastry just puffs.
- Press the center down gently with a spoon and spread the mustard in it.
- Scatter the Gruyere on the pastry and lay the asparagus on top in one direction.
- Toss the asparagus with the olive oil, salt and pepper first.
- Bake another 12 to 14 minutes, until the cheese bubbles and the edges are deep gold.
- Drizzle with honey and finish with thyme, zest and flaky salt.
Notes
- Thaw the pastry in the fridge overnight so it stays cold and puffs well. Trim the asparagus a day ahead. Leftovers keep 2 days and crisp in a 375°F oven for 8 minutes. Swap the asparagus for thin green beans if needed.
Why the pastry is baked first
Baking the puff pastry alone for a short time sets the base. Pressing the center down makes room for the cheese. The mustard layer adds a sharp note under the Gruyere.
Thin asparagus works best because it cooks in the same window as the pastry. If you only find thick spears, halve them lengthwise.
Asparagus Gruyere Tart swaps
Fontina or white cheddar can replace the Gruyere. Thin green beans work for the asparagus. Do not use thick asparagus unless you halve the spears lengthwise, because it stays raw.
The tart is best the day you bake it. Leftovers reheat in a hot oven and crisp up again.
What to serve
A lemony arugula salad turns it into lunch. It is also good next to ham at brunch.
Honey on top sounds odd, but it balances the salty Gruyere. A light drizzle is all you need. Serve warm or at room temperature.
Storing and a common mistake
Keep the pastry cold until it goes in the oven. Warm dough turns greasy and does not puff. Pastry that has softened will not rise as well.
A usual mistake is piling on too much cheese, which weighs the pastry down and keeps it from puffing.
Asparagus Gruyere Puff Pastry Tart at a glance
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Servings: 8 servings
- Ingredients: 12, led by sheet frozen puff pastry, bunch (about 1 lb) thin asparagus, shredded Gruyere cheese, egg
Tips for Asparagus Gruyere Puff Pastry Tart
Thaw the pastry in the fridge overnight so it stays cold and puffs well. Trim the asparagus a day ahead. Leftovers keep 2 days and crisp in a 375°F oven for 8 minutes. Swap the asparagus for thin green beans if needed.
Asparagus Gruyere Puff Pastry Tart FAQ
How long does Asparagus Gruyere Puff Pastry Tart take?
Asparagus Gruyere Puff Pastry Tart takes 25 minutes of cooking after 15 minutes of prep.
How many people does Asparagus Gruyere Puff Pastry Tart serve?
This recipe makes 8 servings.
What do I need to make Asparagus Gruyere Puff Pastry Tart?
12 ingredients, led by sheet frozen puff pastry, bunch (about 1 lb) thin asparagus, shredded Gruyere cheese, egg. Amounts are in the recipe card above.
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