This is one of my favorite times of the year! The days are finally starting to get warm and one of my favorite vegetables, asparagus is plentiful. The farmers market has been full of locally grown asparagus for the last few weeks and I have certainly been enjoying it. I always like nice simple dishes that show off the asparagus and this asparagus and gruyere tart has been on my radar for a while now. It is basically just store bought puff pastry, gruyere cheese and asparagus. The tart is baked until the puff pastry is nice and golden brown and the asparagus has been roasted to perfection. Roasting asparagus is one of my favorite ways to cook asparagus as it seems to concentrate the flavour which makes this tart all the better. I did make one quick alteration to the recipes that I was looking at and that was to add a touch honey dijon mustard to give it some more flavour and a bit of bite. The asparagus and gruyere tart turned out great! I used a medium thickness asparagus and it was perfectly roasted at the same time that the puff pastry had turned gold brown. The melted cheese, roasted asparagus and light, flaky, puffy crust was an amazing combination!
Asparagus and Gruyere Tart
ingredients
- 1 sheet puff pastry (thawed according to the packages directions)
- 2 tablespoons honey dijon mustard
- 2 cups gruyere (grated)
- 1 pound asparagus (cleaned and trimmed)
- salt and pepper to taste
- 1 tablespoon olive oil
directions
- Roll the puff pastry out to a 16×10 inch rectangle.
- Score a line around the puff pastry 1 inch from the edge.
- Brush the mustard around the inside of the cut.
- Sprinkle the cheese over the mustard.
- Arrange the asparagus in a single layer over the cheese.
- Season with salt and pepper.
- Brush the outside inch of the pastry with the oil.
- Bake in a preheated 400F/200C oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.
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Marta says
May 21, 2009 at 11:58 pmGreat tart! Perfect for enjoying outside during a warm spring evening 🙂
I love the choice of gruyere here!!!
ttfn300 says
May 22, 2009 at 12:07 amasparagus and gruyere make the perfect pair 🙂
Anonymous says
May 22, 2009 at 12:23 amOh oh oh oh! So full of cheesey goodness, and of course the puffy, buttery pastry crust is causing hunger pangs right now. Great dinner!
Risa says
May 22, 2009 at 12:25 amKevin this tart looks beautiful!!
Anonymous says
May 22, 2009 at 12:51 amWhat a gorgeous tart! Puff pastry is the next thing on my “to create” list…
Culinary Cory says
May 22, 2009 at 1:21 amWell done with the puff pastry and the asparagus looks lovely.
Amy says
May 22, 2009 at 2:21 amThat looks delicious! I could probably eat the whole thing!
Bharti says
May 22, 2009 at 2:43 amThat looks beautiful. I love gruyere.
jordan says
May 22, 2009 at 2:44 amThat looks amaaaaaazing.
Christie's Corner says
May 22, 2009 at 3:08 amI love simple dishes like this. Bet it tastes as good as it looks.
Christina says
May 22, 2009 at 4:08 amMmm looks beautiful! I’ve been in the mood for asparagus too. Even though ours was on sale, it looked horrible, so I didn’t buy it. 🙁
Konosur says
May 22, 2009 at 4:37 amMmm nothing can ever go wrong with asparagus and cheese.
Rosa's Yummy Yums says
May 22, 2009 at 5:55 amExtremely flavorful! Yummy!
Cheers,
Rosa
Irene says
May 22, 2009 at 5:56 amWow! Delicious! Thanks for sharing this recipe. Gruyere and asparagus is a fantastic flavor combination to tickle the tastebuds!
Anonymous says
May 22, 2009 at 8:09 amLovely tart! Looks yummy!
Jan says
May 22, 2009 at 8:17 amThat tart looks lovely – Asparagus and cheese – double yum!
HoneyB says
May 22, 2009 at 9:35 amSo simple to do and looks so delicious! Asparagus is my favorite vegetable.
Mrs Ergül says
May 22, 2009 at 9:46 amWow, this turns out picture perfect!
Sara says
May 22, 2009 at 10:20 amWow, that looks amazing! I’ve never had that flavor combo together…I bet it’s incredible.
Ammu says
May 22, 2009 at 11:47 amWow! that looks amazing.Nice click.
Amy and Chris says
May 22, 2009 at 12:43 pmIt’s gorgeous and, I’m sure, tasty too.
lisa says
May 22, 2009 at 1:06 pmThat’s a great tart! The asparagus looks fantastic.
Dawn says
May 22, 2009 at 1:26 pmI love the design as well as the flavor combo here. What a perfect photo.
Jeanine says
May 22, 2009 at 2:27 pmThat looks fantastic, Kevin! I don’t think our local farmers grow asparagus. I wish they would, because the stuff in the store is getting too big already.
Ramsay's Pub Food At Home says
May 22, 2009 at 2:41 pmGreat asparagus tart. I love this time of year!
Karen says
May 22, 2009 at 3:34 pmBeautiful!
Daziano says
May 22, 2009 at 4:01 pmYUM!!! I love asparagus and when paired with gruyere it gets even better!
BlueJeanGourmet says
May 22, 2009 at 4:28 pmI am with you on the deliciousness of roasted asparagus! Love this idea as a dinner party piece–such a show-stopper–what do you think about trying a gouda instead of gruyere? not that I’m opposed to the latter, but the former is actually really good with asparagus.
finsmom says
May 22, 2009 at 4:56 pmAnother great sounding recipe!
Keep ’em coming 🙂
nita scot says
May 22, 2009 at 5:32 pmWhat a beautiful dish! This looks amazing. I love asparagus also so I’ll have to add this to my “to do” list
Marjie says
May 22, 2009 at 8:25 pmGreat pairing; perfect light meal!
Theresa says
May 22, 2009 at 8:36 pmThat look REALLY good. I can’t wait to try this!
Kevin says
May 22, 2009 at 9:26 pmBlueJeanGourmet: It sounds like I am going to have to try the asparagus and gouda combo.
Maria says
May 22, 2009 at 9:59 pmBeautiful tart! Lovely crust and the asparagus must have made this a refreshingly light meal.
Susan Wensel says
May 22, 2009 at 11:46 pmOoooh, this looks good. I had never thought of Gruyere with asparagus.
Sophie says
May 23, 2009 at 8:51 amMMMMM..indeed, I agree: it is wonderfull!
Jamie says
May 24, 2009 at 5:06 amThis is so gorgeous! And such a perfect dish to highlight something so wonderful as asparagus.
Lisa says
May 24, 2009 at 8:32 pmI too have starting enjoying asparagus season. What a lovely way to enjoy this most tasty vegetable.
Tonya @ What's On My Plate says
May 24, 2009 at 11:55 pmI’ve recently started roasting asparagus as well and I love them that way. So much more character and depth.
Anonymous says
May 25, 2009 at 4:31 amAsparagus used to grow wild in our yard, then we learned how to make it keep coming back year after year. Other people measure spring by their tulips and daffodils making a show; I measure by my asparagus making an appearance. Can’t wait to try this! Gruyere is almost as lovely to say as it is to eat. Almost …
Cristina says
May 25, 2009 at 5:42 pmMy boyfriend made this recipe with no changes or additions for brunch this morning, it was amazing. We had some very thin, young, asparagus and some domestic Gruyere, they came together perfectly on the puff pastry. Thank you for sharing your recipe.
Chef Fresco says
May 26, 2009 at 2:30 amVery pretty dish! I love gruyere!
Anonymous says
May 26, 2009 at 3:27 pmMy dh and I really liked how easy this was to make and good it tasted. Thanks for sharing the recipe. =)
She'saPistol says
June 21, 2009 at 11:35 pmMy family just finished our Father's Day dinner featuring your lovely asparagus tart, Kevin. This is definitely going in my "what to serve the boss for dinner" file! Thanks so much.
Ellen Warfield says
June 25, 2009 at 10:00 pmI made this the other night it was a huge hit! I am a new fan. thanks!
Amber says
July 2, 2009 at 8:30 amI made this last night, and it was really good! It was pretty easy to make, too. Thanks!
James says
July 14, 2009 at 11:26 pmI made this too. Tonight. Small starter sized ones – they all loved it.
Vidya says
July 15, 2009 at 3:33 pmoh how lovely. My daughter just loves asparagus in any form. She would instantly jump on this. Lovely pic. Thanks for sharing.
Julie says
May 14, 2010 at 4:52 pmI recently found your blog quite by accident and immediately saved it to favorites as it reflects my tastes food with much emphasis on veggies and ethnic flavors. Your food pics make everything look delicious. Thank you for inspiring me to cook creatively.
Sandi's Pantry says
May 21, 2010 at 4:56 amThis recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.
Sandi's Pantry says
May 21, 2010 at 4:57 amThis recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.
thoughtful spot says
June 9, 2010 at 1:37 amDelicious! I used gouda and it was wonderful. Thank you for sharing. I love visiting your blog.
Constance says
May 2, 2011 at 10:42 pmI just made this for my husband and it is awesomely good. The perfect spring meal!
Krasja says
May 14, 2011 at 7:51 amI made it! It is the best tart ever 🙂
Vicky says
May 31, 2012 at 12:34 pmI've made a puff pastry tart very similar to to this but also with the addition of egg yolks and sour cream. The combination of flaky pastry with creamy cheese and crispy asparagus spears is fantastic!