Asparagus Gruyère Tart 🥧
Ingredients
For the crust:
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1 sheet puff pastry (thawed if frozen)
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1 tbsp flour (for dusting)
For the filling:
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1 bunch fresh asparagus (trimmed)
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1 cup grated Gruyère cheese
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2 large eggs
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½ cup heavy cream
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1 tsp Dijon mustard
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1 tbsp olive oil
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1 clove garlic (minced)
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Salt & black pepper (to taste)
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Optional: fresh thyme or chives for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Prepare pastry: Roll out puff pastry slightly on a floured surface. Transfer to baking sheet and score a 1-inch border around the edges (don’t cut through).
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Blind bake (optional but recommended): Prick inside area with a fork and bake for 8–10 minutes until lightly golden.
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Prepare asparagus: Toss trimmed asparagus with olive oil, garlic, salt, and pepper.
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Make filling: In a bowl, whisk eggs, cream, Dijon mustard, salt, and pepper.
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Assemble tart: Sprinkle Gruyère evenly inside the border. Pour egg mixture over cheese. Arrange asparagus neatly on top.
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Bake: Bake for 18–25 minutes until puffed, golden, and set in the center.
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Cool slightly before slicing. Garnish with thyme or chives if desired.
Q&A
Q1: Can I use another cheese instead of Gruyère?
Yes! Swiss, Emmental, Fontina, or even sharp white cheddar work well.
Q2: Can I make it ahead of time?
Yes. Bake fully, cool, then refrigerate. Reheat at 350°F (175°C) for 8–10 minutes before serving.
Q3: Can I make it crustless?
Yes, bake the filling in a greased pie dish like a crustless quiche.
Q4: How do I keep the pastry from getting soggy?
Blind baking and sprinkling cheese before adding the egg mixture helps create a barrier.
Q5: Can I add protein?
Yes. Add cooked bacon, prosciutto, or shredded chicken for extra flavor.