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
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll puff pastry into an 11×14-inch rectangle on a floured surface. Transfer to baking sheet.
- Score a 1-inch border around the edge without cutting through. Prick center area with a fork.
- Spread Dijon mustard within the scored border.
- Sprinkle Gruyère cheese evenly over mustard. Arrange asparagus spears on top and sprinkle with Parmesan.
- Whisk egg with water and brush around the pastry border.
- Bake for 20–25 minutes until puffed and golden.
- Cool slightly, slice, and garnish with black pepper and tarragon if desired.
Notes
- Swap Gruyère with Swiss, Fontina, or goat cheese.
- Add sautéed mushrooms, caramelized onions, or bacon for extra depth.
- Top with thyme, parsley, or balsamic glaze for added flavor.
- Store in fridge up to 3 days or freeze for up to 1 month.
- Reheat in oven or toaster oven to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 1g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
