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Asparagus Tart made with puff pastry and baked with gruyere cheese.
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Puff Pastry Asparagus Tart Recipe

This easy Asparagus Puff Pastry Tart is made with flaky puff pastry, fresh asparagus, Gruyère, crème fraîche, Dijon, lemon and herbs for a simple but elegant spring recipe. It’s perfect for brunch, lunch, a light dinner or an appetizer for entertaining.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, brunch, Dinner, lunch
Cuisine: French
Servings: 8
Author: Kellie
Cost: $8

Equipment

  • baking sheet
  • silicone baking mat
  • whisk
  • small bowl
  • chef's knife
  • cutting board
  • measuring cup
  • measuring spoons

Ingredients

For the Tart

  • 1 sheet all-butter puff pastry about 14 oz / 400 g, thawed if frozen
  • 1 lb asparagus, trimmed 450 g
  • 1 1/2 cups Gruyère, grated About 5–6 oz / 150–170 g
  • 1 large egg
  • 1 tablespoon milk for egg wash

For the Creamy base

  • 1/3 cup crème fraîche
  • 1 teaspoon Dijon mustard

For the topping

  • 1 tablespoon olive oil or melted butter
  • 1/2 teaspoon kosher salt plus more to taste
  • Freshly ground black pepper
  • Zest of 1/2 lemon optional
  • 2 teaspoons lemon juice optional
  • 1 tablespoon chopped chives and/or tarragon or parsley
  • Flaky salt optional

Instructions

  • Preheat to 425°F (220°C). Line a baking sheet with parchment.
  • Prep the asparagus.
Trim woody ends. If spears are thick, peel the bottom third.
  • Unfold puff pastry on the parchment. If needed, gently roll to smooth seams.
 Score a 1-inch border all around (don’t cut through the pastry). Prick the center area lightly with a fork.
  • Stir together the crème fraîche and Dijon mustard). Spread a thin layer inside the scored border.
 Sprinkle most of the Gruyère over the crème fraîche layer, reserving a small handful for the top.
  • Arrange the asparagus spears neatly across the tart (all one direction or in a chevron pattern). Drizzle with olive oil (or brush with melted butter) and season with salt and pepper. Sprinkle the reserved Gruyère over the asparagus.
  • Beat the egg with the milk with a fork or whisk until well blended. Using a pastry brush, brush the border of the tart for a golden brown rise.
  • Transfer the baking sheet to the oven. Bake 18–25 minutes, until deeply golden and puffed with bubbling cheese. (Rotate the pan halfway if the pastry seems to be baking unevenly.)
  • Let the tart cool 5–10 minutes. Add lemon zest, a squeeze of lemon, and herbs. Finish with flaky salt and extra pepper, if desired.

Notes

  • Use cold puff pastry for the flakiest texture.
  • If your asparagus is thick, peel the lower third of the stalks so they bake up tender.
  • An all-butter puff pastry gives the best flavor, but any good-quality puff pastry will work.
  • For extra color and tenderness, you can blanch the asparagus briefly before arranging it on the tart.
  • This tart is best served warm or at room temperature the day it’s made.

Nutrition

Calories: 384kcal | Carbohydrates: 25g | Protein: 11g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 209mg | Iron: 3mg