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Asparagus and Gruyere Tart

[heart_this] · May 21, 2009 · 58 Comments

Asparagus and Gruyere Tart

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

Asparagus and Gruyere Tart

Asparagus and Gruyere Tart

Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 4
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
  1. Roll the puff pastry out to a 16×10 inch rectangle.
  2. Score a line around the puff pastry 1 inch from the edge.
  3. Brush the mustard around the inside of the cut.
  4. Sprinkle the cheese over the mustard.
  5. Arrange the asparagus in a single layer over the cheese.
  6. Season with salt and pepper.
  7. Brush the outside inch of the pastry with the oil.
  8. 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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6 Ingredients, Appetizer, Food, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Tart, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Marta says

    May 21, 2009 at 11:58 pm

    Great tart! Perfect for enjoying outside during a warm spring evening 🙂
    I love the choice of gruyere here!!!

    Reply
  2. ttfn300 says

    May 22, 2009 at 12:07 am

    asparagus and gruyere make the perfect pair 🙂

    Reply
  3. Anonymous says

    May 22, 2009 at 12:23 am

    Oh oh oh oh! So full of cheesey goodness, and of course the puffy, buttery pastry crust is causing hunger pangs right now. Great dinner!

    Reply
  4. Risa says

    May 22, 2009 at 12:25 am

    Kevin this tart looks beautiful!!

    Reply
  5. Anonymous says

    May 22, 2009 at 12:51 am

    What a gorgeous tart! Puff pastry is the next thing on my “to create” list…

    Reply
  6. Culinary Cory says

    May 22, 2009 at 1:21 am

    Well done with the puff pastry and the asparagus looks lovely.

    Reply
  7. Amy says

    May 22, 2009 at 2:21 am

    That looks delicious! I could probably eat the whole thing!

    Reply
  8. Bharti says

    May 22, 2009 at 2:43 am

    That looks beautiful. I love gruyere.

    Reply
  9. jordan says

    May 22, 2009 at 2:44 am

    That looks amaaaaaazing.

    Reply
  10. Christie's Corner says

    May 22, 2009 at 3:08 am

    I love simple dishes like this. Bet it tastes as good as it looks.

    Reply
  11. Christina says

    May 22, 2009 at 4:08 am

    Mmm 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. 🙁

    Reply
  12. Konosur says

    May 22, 2009 at 4:37 am

    Mmm nothing can ever go wrong with asparagus and cheese.

    Reply
  13. Rosa's Yummy Yums says

    May 22, 2009 at 5:55 am

    Extremely flavorful! Yummy!

    Cheers,

    Rosa

    Reply
  14. Irene says

    May 22, 2009 at 5:56 am

    Wow! Delicious! Thanks for sharing this recipe. Gruyere and asparagus is a fantastic flavor combination to tickle the tastebuds!

    Reply
  15. Anonymous says

    May 22, 2009 at 8:09 am

    Lovely tart! Looks yummy!

    Reply
  16. Jan says

    May 22, 2009 at 8:17 am

    That tart looks lovely – Asparagus and cheese – double yum!

    Reply
  17. HoneyB says

    May 22, 2009 at 9:35 am

    So simple to do and looks so delicious! Asparagus is my favorite vegetable.

    Reply
  18. Mrs Ergül says

    May 22, 2009 at 9:46 am

    Wow, this turns out picture perfect!

    Reply
  19. Sara says

    May 22, 2009 at 10:20 am

    Wow, that looks amazing! I’ve never had that flavor combo together…I bet it’s incredible.

    Reply
  20. Ammu says

    May 22, 2009 at 11:47 am

    Wow! that looks amazing.Nice click.

    Reply
  21. Amy and Chris says

    May 22, 2009 at 12:43 pm

    It’s gorgeous and, I’m sure, tasty too.

    Reply
  22. lisa says

    May 22, 2009 at 1:06 pm

    That’s a great tart! The asparagus looks fantastic.

    Reply
  23. Dawn says

    May 22, 2009 at 1:26 pm

    I love the design as well as the flavor combo here. What a perfect photo.

    Reply
  24. Jeanine says

    May 22, 2009 at 2:27 pm

    That 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.

    Reply
  25. Ramsay's Pub Food At Home says

    May 22, 2009 at 2:41 pm

    Great asparagus tart. I love this time of year!

    Reply
  26. Karen says

    May 22, 2009 at 3:34 pm

    Beautiful!

    Reply
  27. Daziano says

    May 22, 2009 at 4:01 pm

    YUM!!! I love asparagus and when paired with gruyere it gets even better!

    Reply
  28. BlueJeanGourmet says

    May 22, 2009 at 4:28 pm

    I 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.

    Reply
  29. finsmom says

    May 22, 2009 at 4:56 pm

    Another great sounding recipe!
    Keep ’em coming 🙂

    Reply
  30. nita scot says

    May 22, 2009 at 5:32 pm

    What a beautiful dish! This looks amazing. I love asparagus also so I’ll have to add this to my “to do” list

    Reply
  31. Marjie says

    May 22, 2009 at 8:25 pm

    Great pairing; perfect light meal!

    Reply
  32. Theresa says

    May 22, 2009 at 8:36 pm

    That look REALLY good. I can’t wait to try this!

    Reply
  33. Kevin says

    May 22, 2009 at 9:26 pm

    BlueJeanGourmet: It sounds like I am going to have to try the asparagus and gouda combo.

    Reply
  34. Maria says

    May 22, 2009 at 9:59 pm

    Beautiful tart! Lovely crust and the asparagus must have made this a refreshingly light meal.

    Reply
  35. Susan Wensel says

    May 22, 2009 at 11:46 pm

    Ooooh, this looks good. I had never thought of Gruyere with asparagus.

    Reply
  36. Sophie says

    May 23, 2009 at 8:51 am

    MMMMM..indeed, I agree: it is wonderfull!

    Reply
  37. Jamie says

    May 24, 2009 at 5:06 am

    This is so gorgeous! And such a perfect dish to highlight something so wonderful as asparagus.

    Reply
  38. Lisa says

    May 24, 2009 at 8:32 pm

    I too have starting enjoying asparagus season. What a lovely way to enjoy this most tasty vegetable.

    Reply
  39. Tonya @ What's On My Plate says

    May 24, 2009 at 11:55 pm

    I’ve recently started roasting asparagus as well and I love them that way. So much more character and depth.

    Reply
  40. Anonymous says

    May 25, 2009 at 4:31 am

    Asparagus 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 …

    Reply
  41. Cristina says

    May 25, 2009 at 5:42 pm

    My 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.

    Reply
  42. Chef Fresco says

    May 26, 2009 at 2:30 am

    Very pretty dish! I love gruyere!

    Reply
  43. Anonymous says

    May 26, 2009 at 3:27 pm

    My dh and I really liked how easy this was to make and good it tasted. Thanks for sharing the recipe. =)

    Reply
  44. She'saPistol says

    June 21, 2009 at 11:35 pm

    My 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.

    Reply
  45. Ellen Warfield says

    June 25, 2009 at 10:00 pm

    I made this the other night it was a huge hit! I am a new fan. thanks!

    Reply
  46. Amber says

    July 2, 2009 at 8:30 am

    I made this last night, and it was really good! It was pretty easy to make, too. Thanks!

    Reply
  47. James says

    July 14, 2009 at 11:26 pm

    I made this too. Tonight. Small starter sized ones – they all loved it.

    Reply
  48. Vidya says

    July 15, 2009 at 3:33 pm

    oh how lovely. My daughter just loves asparagus in any form. She would instantly jump on this. Lovely pic. Thanks for sharing.

    Reply
  49. Julie says

    May 14, 2010 at 4:52 pm

    I 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.

    Reply
  50. Sandi's Pantry says

    May 21, 2010 at 4:56 am

    This recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.

    Reply
  51. Sandi's Pantry says

    May 21, 2010 at 4:57 am

    This recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.

    Reply
  52. thoughtful spot says

    June 9, 2010 at 1:37 am

    Delicious! I used gouda and it was wonderful. Thank you for sharing. I love visiting your blog.

    Reply
  53. Constance says

    May 2, 2011 at 10:42 pm

    I just made this for my husband and it is awesomely good. The perfect spring meal!

    Reply
  54. Krasja says

    May 14, 2011 at 7:51 am

    I made it! It is the best tart ever 🙂

    Reply
  55. Vicky says

    May 31, 2012 at 12:34 pm

    I'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!

    Reply
  56. Arlene says

    May 18, 2021 at 8:02 am

    This is an excellent tart. The Dijon mustard combined with Gruyere is perfect!

    Reply
  57. Arlene says

    May 20, 2021 at 1:38 pm

    I’ve made this tart twice and just today noticed that the recipe calls for “honey Dijon” mustard. I’ve used regular Dijon and we think this is fabulous. The last time, I only had one cup of Gruyere and used it and one cup of Parmesan, and I believe that was better. Great tart. Even good reheated in the microwave.

    Reply

Trackbacks

  1. Caramelized Onion & Gorgonzola Tart - Cookin Canuck says:
    March 29, 2021 at 6:34 pm

    […] Kevin featured an Asparagus and Gruyere Tart, using store-bought puff pastry as the crust.  Once I read about this recipe, along with his […]

    Reply

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