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
Great tart! Perfect for enjoying outside during a warm spring evening 🙂
I love the choice of gruyere here!!!
ttfn300 says
asparagus and gruyere make the perfect pair 🙂
Anonymous says
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!
Risa says
Kevin this tart looks beautiful!!
Anonymous says
What a gorgeous tart! Puff pastry is the next thing on my “to create” list…
Culinary Cory says
Well done with the puff pastry and the asparagus looks lovely.
Amy says
That looks delicious! I could probably eat the whole thing!
Bharti says
That looks beautiful. I love gruyere.
jordan says
That looks amaaaaaazing.
Christie's Corner says
I love simple dishes like this. Bet it tastes as good as it looks.
Christina says
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. 🙁
Konosur says
Mmm nothing can ever go wrong with asparagus and cheese.
Rosa's Yummy Yums says
Extremely flavorful! Yummy!
Cheers,
Rosa
Irene says
Wow! Delicious! Thanks for sharing this recipe. Gruyere and asparagus is a fantastic flavor combination to tickle the tastebuds!
Anonymous says
Lovely tart! Looks yummy!
Jan says
That tart looks lovely – Asparagus and cheese – double yum!
HoneyB says
So simple to do and looks so delicious! Asparagus is my favorite vegetable.
Mrs Ergül says
Wow, this turns out picture perfect!
Sara says
Wow, that looks amazing! I’ve never had that flavor combo together…I bet it’s incredible.
Ammu says
Wow! that looks amazing.Nice click.
Amy and Chris says
It’s gorgeous and, I’m sure, tasty too.
lisa says
That’s a great tart! The asparagus looks fantastic.
Dawn says
I love the design as well as the flavor combo here. What a perfect photo.
Jeanine says
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.
Ramsay's Pub Food At Home says
Great asparagus tart. I love this time of year!
Karen says
Beautiful!
Daziano says
YUM!!! I love asparagus and when paired with gruyere it gets even better!
BlueJeanGourmet says
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.
finsmom says
Another great sounding recipe!
Keep ’em coming 🙂
nita scot says
What a beautiful dish! This looks amazing. I love asparagus also so I’ll have to add this to my “to do” list
Marjie says
Great pairing; perfect light meal!
Theresa says
That look REALLY good. I can’t wait to try this!
Kevin says
BlueJeanGourmet: It sounds like I am going to have to try the asparagus and gouda combo.
Maria says
Beautiful tart! Lovely crust and the asparagus must have made this a refreshingly light meal.
Susan Wensel says
Ooooh, this looks good. I had never thought of Gruyere with asparagus.
Sophie says
MMMMM..indeed, I agree: it is wonderfull!
Jamie says
This is so gorgeous! And such a perfect dish to highlight something so wonderful as asparagus.
Lisa says
I too have starting enjoying asparagus season. What a lovely way to enjoy this most tasty vegetable.
Tonya @ What's On My Plate says
I’ve recently started roasting asparagus as well and I love them that way. So much more character and depth.
Anonymous says
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 …
Cristina says
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.
Chef Fresco says
Very pretty dish! I love gruyere!
Anonymous says
My dh and I really liked how easy this was to make and good it tasted. Thanks for sharing the recipe. =)
She'saPistol says
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.
Ellen Warfield says
I made this the other night it was a huge hit! I am a new fan. thanks!
Amber says
I made this last night, and it was really good! It was pretty easy to make, too. Thanks!
James says
I made this too. Tonight. Small starter sized ones – they all loved it.
Vidya says
oh how lovely. My daughter just loves asparagus in any form. She would instantly jump on this. Lovely pic. Thanks for sharing.
Julie says
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.
Sandi's Pantry says
This recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.
Sandi's Pantry says
This recipe was featured in Martha Stewart's Magazine. I made it for Easter and it is very good.
thoughtful spot says
Delicious! I used gouda and it was wonderful. Thank you for sharing. I love visiting your blog.
Constance says
I just made this for my husband and it is awesomely good. The perfect spring meal!
Krasja says
I made it! It is the best tart ever 🙂
Vicky says
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!
Arlene says
This is an excellent tart. The Dijon mustard combined with Gruyere is perfect!
Arlene says
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.
Wendy says
This was the recipe I tasted at a friend’s party. I HAD to have this recipe! So, of course, I subscribed and have enjoyed making many of your recipes, sometime adjusted to make them diabetes friendly and sometimes not ;-}}
Thank you for sharing your wonderful creativity. Yours in Gratitude