Name: Asparagus Tart with Gruyère
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: French
Ingredients: 1 sheet puff pastry (9–10 oz), defrosted but kept cool; 2 tablespoons Dijon mustard; 1 bunch asparagus (about 8 oz), trimmed; 3 cups shredded Gruyère cheese; ½ cup shredded Parmesan cheese; 1 large egg; 1 tablespoon water (for egg wash); Freshly ground black pepper, to taste; Optional: fresh tarragon leaves for garnish

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I made this elegant asparagus tart using a sheet of puff pastry, a thin layer of Dijon mustard, and generous amounts of Gruyère and Parmesan cheese, finished with spears of fresh asparagus. It comes together in just 30 minutes and delivers a deliciously flaky, savory springtime treat.

Asparagus Tart with Gruyère

Why I’ll Love This Recipe

I love this recipe because it’s both simple and impressive. With only six main ingredients and minimal prep—just five minutes of assembly—the tart bakes in around 25 minutes, giving me a golden crust and melty cheese balanced by earthy asparagus. It’s vegetarian‑friendly, festive for brunch or dinner, and always earns compliments from friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 sheet puff pastry (about 9–10 oz), defrosted but kept cool
• 2 tablespoons Dijon mustard
• 1 bunch asparagus (about 8 oz), tough ends trimmed
• 3 cups shredded Gruyère cheese
• ½ cup shredded Parmesan cheese
• 1 large egg (for egg wash)
• Freshly ground black pepper and optional tarragon leaves for garnish

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the puff pastry into an 11×14-inch rectangle on a lightly floured surface. Transfer it to the prepared baking sheet.
Score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork.
Spread Dijon mustard evenly over the center area, staying within the scored border.
Sprinkle Gruyère cheese over the mustard, followed by the asparagus spears arranged neatly on top.
Top with shredded Parmesan cheese.
Whisk the egg with a tablespoon of water and brush the egg wash around the pastry border.
Bake for 20–25 minutes until the pastry is golden brown and puffed.
Let it cool slightly, slice, and garnish with black pepper and tarragon if desired.

Servings and timing

This recipe makes about 8 servings. It takes 5 minutes to prep and 25 minutes to bake, for a total time of 30 minutes.

Variations

I sometimes swap the Gruyère with Swiss, Fontina, or goat cheese for a different flavor. Adding sautéed mushrooms, caramelized onions, or crispy bacon gives it more depth. I also love finishing it with fresh herbs like thyme or parsley, or a drizzle of balsamic glaze for a touch of sweetness.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a 350°F oven or toaster oven for 5–10 minutes until warmed through and crisp. I avoid the microwave so the crust stays flaky. If I want to freeze it, I cool it completely, wrap it tightly in plastic and foil, and freeze for up to a month. Reheating from frozen takes about 15–20 minutes in a 375°F oven.

FAQs

What should I serve with asparagus tart?

I like serving it with a fresh green salad or a light soup. It also goes great with grilled chicken or fish, or as part of a brunch spread.

Why did my tart turn out soggy?

If the pastry wasn’t cold enough before baking or the center was too heavily loaded, it can end up soggy. Scoring the border and not overloading the center helps keep it crisp.

Can I make this tart ahead of time?

Yes, I often assemble it a few hours ahead and store it covered in the fridge until I’m ready to bake. It also reheats well after baking.

Can I use frozen asparagus?

Fresh asparagus works best, but if I use frozen, I make sure to thaw and pat it dry very well to remove any extra moisture.

Can I add other vegetables?

Absolutely. I’ve used mushrooms, cherry tomatoes, and even bell peppers. Just make sure they’re cooked or sliced thin so they bake evenly with the tart.

Conclusion

This asparagus tart is one of my favorite go-to recipes when I want something quick, flavorful, and impressive. The crisp pastry, cheesy filling, and vibrant asparagus make every bite a treat. It’s a perfect dish to enjoy for brunch, lunch, or dinner, and I always look forward to making it again.