Asparagus Tart With Gruyère Recipe (With Video)

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

What better way to celebrate spring than with a super-seasonal asparagus tart? This recipe is all about embracing the flavors of asparagus and Gruyère. The only other ingredients are salt, pepper, and a brush of olive oil—so the flavors of the plump stalks of asparagus and shredded cheese really stand out.

What about the crust? The asparagus and cheese bake on top of a flaky layer of store-bought puff pastry. As the dough puffs and turns golden brown, it creates a resting place for the other ingredients. It's the ultimate dish to ring in the new season.

Puff Pastry vs. Phyllo Dough

Puff pastry and phyllo are similar, but also very different.

Puff Pastry

Puff pastry is a soft and crisp pastry made by folding a block of butter into a simple dough and laminating it (folding it over and over again to create countless layers). The layers are not as immediately recognizable as, say, a lofty buttermilk biscuit, but they are crucial for creating the flaky texture that puff pastry is known for. Store-bought options work perfectly—we always recommend purchasing one labeled "all-butter." If you want to try your hand at making your own puff pastry, follow the traditional recipe or opt for a quicker version like rough puff pastry, which takes less time and is more foolproof.

Phyllo Dough

Similar to puff pastry, phyllo dough has many layers. It is comprised of multiple paper-thin sheets of pastry. They become even more crisp and flaky than puff pastry when baked. Our asparagus tart uses puff pastry; we wouldn't recommend phyllo for this dish. Phyllo is most often used for dishes like baklava and spanakopita.

Ingredient Substitutes

While asparagus and Gruyère are unique flavors, there are a handful of substitutes you can reach for if necessary:

Asparagus: English peas are equally as delicious and seasonal for spring as asparagus and make a great substitute here. If using frozen peas, give them a quick rinse under warm water to thaw them before using (and make sure to drain them so they don’t release any excess moisture into the tart). Tender broccolini (also known as baby broccoli) is a great swap as well. Cut each piece in half or quarters to mimic the size of asparagus stems.
Gruyère cheese: Any good melting cheese with a sharp, punchy flavor will work well here. Look for Emmentaler, Fontina, sharp cheddar, or smoked gouda if you need a substitute.

Directions

Ingredients for asparagus gruyere tart — Rachel Marek

Preheat oven and roll pastry:

Preheat oven to 400°F. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.

Rachel Marek
Move to baking sheet and score:

Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle.

Rachel Marek
Bake:

Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Rachel Marek
Add cheese:

Remove pastry shell from oven, and sprinkle with Gruyère.

Rachel Marek
Trim asparagus to fit:

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.

Rachel Marek
Arrange asparagus in tart:

Arrange in a single layer over Gruyère, alternating ends and tips.

Rachel Marek
Brush with oil and bake:

Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Rachel Marek

Serving Suggestions

Our favorite way to eat this tart is as an appetizer for a spring meal. It’s the perfect starter for a creamy risotto or simple roast chicken dinner.
Cut the tart into smaller pieces (two or three bites) and pass it around during cocktail hour.
Serve for a light lunch alongside a dressed green salad.
Top slices with a poached or fried egg and enjoy it for breakfast or brunch.

Storage Instructions

Leftover asparagus tart can be wrapped tightly in plastic and stored in the refrigerator for up to 1 day. It will also keep in the freezer for up to 2 months—thaw the pieces in the refrigerator overnight before reheating.

Reheating

To reheat, place individual pieces of the tart directly on the rack of an oven preheated to 375 degrees Fahrenheit. This will allow some air to circulate, keeping the flaky puff pastry crust nice and crisp. Reheat until everything is warmed through, 5 to 10 minutes.

Frequently Asked Questions

How do I keep the puff pastry from getting soggy?

To make sure puff pastry doesn’t get soggy, it must be properly baked. The edges of the pastry will cook through before the center, so just so the bottom is golden and crisp around the edges. This does not mean the dough is set in the center. To check it is cooked through, you should be able to pick up the entire tart without it feeling like it will collapse in any spots.
Do I need to pre-bake the crust?

Yes, you need to pre-bake the crust. Par-baking is an important step in this recipe. It allows the pastry to start to cook through and puff before adding the cheese and asparagus. This will help you get a more even cook on the pastry.
Should puff pastry be cold or at room temperature?

Puff pastry should not be at room temperature, nor should it be very cold from the refrigerator or freezer. It is best to work with puff pastry that is thawed, but still cold to the touch. It should not be so cold that it cracks when you unfold it.
Should I use egg wash on the pastry?

No, you should not use egg wash on the pastry for this asparagus tart. The recipe uses puff pastry, and there is so much butter in the puff pastry that it develops a beautiful golden color all on its own. Using an egg wash is unnecessary.