The perfect springtime dish is this easy asparagus tart with gruyère. It’s baked on a flaky puff pastry with a spread of mustard to complement the flavors. This 30 minute recipe is a must-try for Easter!

asparagus tart with puff pastry and gruyere cheese on a piece of parchment paper.


 

When it comes to savory dishes, I love incorporating vegetables and cheese (have you tried my ricotta zucchini galette?) I also enjoy using seasonal ingredients. During spring, asparagus is abundant and the spears make a beautiful arrangement on top of a tart. It’s the perfect dish to serve for Easter this Sunday!

Why You’ll Love This Recipe

  • Only 6 ingredients. They’re easy to find at your local grocery store too!
  • Easy to make. The assembly only takes 5 minutes! After baking, this tart is ready to eat.
  • Tasty flavors! The gruyere cheese is slightly nutty and creamy, which complements the subtly sweet, yet earthy, asparagus. The sharp mustard and buttery crust is the perfect base!
  • Vegetarian friendly. If you’re planning a menu, this dish is perfect for the non-meat eaters in attendance. Asparagus quiche is also a good option.
  • Perfect for entertaining. Add this tart to your Easter brunch menu, save it for Mother’s Day or try it on a weekday night this spring!

Ingredient Notes

bowls and plate of ingredients to make asparagus tart.
  • Asparagus: Make sure the asparagus is rinsed and patted dry. Cut off any tough ends and discard them.
  • Puff pastry: Defrost the dough so it’s easy enough to roll out, but it is still cool. I prefer Trader Joe’s or Dufour.
  • Gruyère cheese: Shred the cheese yourself so it melts evenly and smoothly in the oven.
  • Parmesan cheese: A little parmesan on top adds a nutty, salty flavor. Again, it’s best to shred the cheese with a box grater.
  • Mustard: Whole grain or dijon mustard complements roasted vegetables best.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try a different cheese. Swiss cheese is a good substitution for gruyère. Other options include fontina, gouda or goat cheese, which I use with my mushroom tart.

Add more toppings. Some sliced mushrooms, caramelized onions or sautéed leeks would taste delicious. You can also add bacon, ham or prosciutto.

Top with garnish. Fresh herbs, such as tarragon, thyme or parsley, are a nice addition. Balsamic glaze complements the tart well too.

How to Make an Asparagus Tart

photo collage demonstrating how to make asparagus tart.
  1. Prepare puff pastry. Roll out dough on a lightly floured surface and transfer to a parchment-lined baking sheet. Score the edges with a sharp knife. Crate a 1-inch border around the edge (don’t cut all the way through). Spread mustard over the center.
  2. Sprinkle gruyere over the dough. Leave the edges bare. Arrange asparagus spears on top and sprinkle parmesan over the top.
  3. Add egg wash. Whisk together egg and 1 tablespoon water. Brush over the edges of the dough.
  4. Bake at 400℉ for 20 to 25 minutes or until crust is golden and cheese is melted. Cut into squares before serving.

Expert Tips

Make sure the puff pastry dough is cool. In order for the crust to be buttery and flaky, it’s important that the dough is somewhat cool before going in the oven. Work quickly when assembling the tart and preheat the oven in advance so it’s nice and hot when the tart goes in.

Score the dough properly. Use a sharp knife and cut the top surface—not all the way through! I like to imagine a picture frame to create a 1-inch border around the edges.

Shred the cheese yourself. Pre-shredded cheese has anti-stick agent, which prevents the cheese from melting as smoothly. It’s best to shred a block of cheese with a box grater.

square slices of asparagus tart with cheese on parchment paper.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. This tart is best when eaten the same day it is baked.

Freeze baked tart after it has cooled completely. Flash freeze for an hour or until firm, then wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Reheat in the oven at 350 F fro 10 minutes or until heated through.\

Make ahead the assembled tart and keep covered in the refrigerator for up to 24 hours. When ready to bake, remove the plastic wrap and bake according to instructions (baking time will be closer to 25 minutes).

Recipe FAQ

What to serve with asparagus tart

A fresh spring salad and glass of white wine is my preference. Grilled chicken or fish also helps balance out the meal.

Why is my tart soggy?

It’s underbaked or the dough was too warm before going into the oven. It also helps to create a barrier between the filling and the crust, which is why a spread of mustard helps before adding the cheese.

square slice of asparagus tart on top of more slices.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

asparagus tart with puff pastry and gruyere cheese on a piece of parchment paper.

Get the Recipe: Asparagus Tart with Gruyere

The perfect springtime dish is this easy asparagus tart with gruyère. This 30 minute recipe is a must-try for Easter!
5 (7 ratings)

Ingredients

  • 1 sheet puff pastry, about 9-10 oz, defrosted, but kept in the refrigerator
  • 2 Tablespoons dijon mustard optional
  • 1 bunch, about 8 oz fresh asparagus, trim the tough ends
  • 3 cups (12 oz or 340 g) shredded gruyere cheese
  • ½ cup (1.5 oz or 42 g) shredded parmesan cheese
  • 1 large egg for egg wash
  • Freshly ground black pepper and tarragon leaves for garnish

Instructions 

  • Preheat oven to 400℉. Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll puff pastry dough out into a 11-inch by 14-inch rectangle. Trim the edges to make a straight line if necessary. Transfer to the prepared baking sheet. Score the edges by running a sharp knife through the top layer of puff pastry. Leave a 1-inch border, like a picture frame, and do not cut all the way through the dough. Prick the dough with a fork (not the border/edge).
  • Keep the 1 inch border clear for assembly. Use a pastry brush or the back of a spoon to spread mustard over the dough. Sprinkle gruyere over the puff pastry. Place asparagus spears parallel to each other on top of the cheese. Top with parmesan cheese.
  • Add the egg wash. Whisk together egg with 1 tablespoon water. Use a pastry brush to brush edges of the tart. It’s okay if you don’t use the entire mixture.
  • Bake at 400℉ for 20 to 25 minutes or until the crust is golden brown and puffy. Cool slightly and cut into squares. Garnish with freshly ground pepper and tarragon before serving.

Notes

Puff pastry should be still cool before going in the oven. This guarantees flaky layers. If it got too warm during assembly, place the tart in the refrigerator for 15 minutes before baking.
Store tart in an airtight container in the refrigerator for up to 3 days. The tart is best when eaten the same day it is baked.
Freeze for up to 1 month. After the tart has cooled, flash freeze for an hour, then wrap in plastic wrap and aluminum foil.  
Serving: 1serving, Calories: 414kcal, Carbohydrates: 16g, Protein: 20g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.003g, Cholesterol: 80mg, Sodium: 589mg, Potassium: 126mg, Fiber: 1g, Sugar: 1g, Vitamin A: 714IU, Vitamin C: 1mg, Calcium: 569mg, Iron: 1mg

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