So easy to make and perfect for Spring! Check out this Asparagus Puff Pastry Tart with Gruyère Cheese. It's super tasty with fresh asparagus and melty Gruyère cheese, all sitting on a crispy, flaky puff pastry crust. It looks amazing and tastes even better!
1sheet puff pastrythawed overnight in the refrigerator
2Tablespoonsmustard
¾poundasparagustough ends cut off
1tablespoonolive oil
Salt and pepper to taste
8ouncesgruyere cheeseshredded
½cupparmesan cheeseshredded
1lemon
Instructions
Preheat oven to 400 degrees F.
Drizzle the asparagus spears with olive oil and a squeeze of lemon, then sprinkle with salt and pepper.
Cut a piece of parchment paper to fit a baking sheet.
Place the puff pastry on the parchment paper.
Use a rolling pin and, moving from corner to corner diagonally, roll out puff pastry into an 11-inch x 14-inch rectangle.
Score, without cutting all the way through, a 1-inch border all the way around.
Prick the center rectangle with a fork but leave the 1-inch border alone.
Brush with the mustard.
Sprinkle Gruyere over the pastry. Don't put anything in the border area.
Arrange the asparagus over the cheese, placing the spears close together.
Sprinkle with Parmesan cheese.
Bake for 20-25 minutes or until the crust is golden brown and puffy.
Remove from the oven.
Grate lemon zest over the top.
Slice into squares to serve.
Notes
Storage:Once your asparagus tart has cooled to room temperature, store leftovers in an airtight container in the fridge for up to three days. You can freeze leftover asparagus tart by tightly wrapping it in a layer of plastic wrap and a layer of aluminum foil. Place the wrapped tart in an airtight container or freezer bag and freeze for up to three months.Tips:
Thaw puff pastry dough in the refrigerator overnight. Do not try to thaw it at room temperature.
Use a sharp knife to score the border of the pastry dough without tearing it.
Apply very light pressure so you don’t slice fully through the dough.
Wash each asparagus stalk and remove the woody ends before arranging them on the pastry. Hold each spear at both ends and gently bend it toward the bottom until the tough end snaps off, or cut the tips off with a sharp knife.
Don’t spread any mustard, cheese, or asparagus over the 1-inch border. Leave it blank so it can rise to create a crust around the tart.