Try this incredibly easy to make Asparagus Tart! Crisp tender asparagus on a bed of Puff Pastry and Gruyere Cheese. Topped with a few cherry tomatoes for a taste and look of spring!
A perfect recipe for Mothers Day, Holiday Brunch and Easter! It’s so impressive looking but so very easy and just a handful of ingredients!
Ingredients for Asparagus Tart
- Puff Pastry Sheet – found in the frozen food section of your local grocery store.
- Grated Gruyere Cheese – swiss, fontina or a mixture of mozzarella and parmesan are good substitutes.
- Dijon Mustard – we brush this on the pastry for a little extra flavor. Feel free to omit if you prefer.
- Asparagus – we prefer a slimmer stalk for this recipe.
- Tri Color Cherry Tomatoes – or omit and just go full on asparagus!
To start, thaw the puff pastry in the refrigerator. I put it in the fridge the night before I make the tart. In a rush you can thaw at room temperature for an hour being careful it doesnt get to warm which makes it difficult to handle.
Slightly roll out the pastry sheet to erase the seams.
Score a one inch border around the pastry sheet which will make the edge of the tart when it bakes up. With a fork poke the inside square which will keep it from puffing up.
Parbake at 400 for 10 minutes.
Remove from oven and brush with a tablespoon of Dijon mustard.
Sprinkle one cup of grated Gruyere cheese on to the tart keeping it inside the border.
Now get creative!
Make your master piece with different size asparagus topped with cut cherry tomatoes.
Brush with olive oil and sprinkle with salt and back in the oven for another 10-15 minutes until edges are lightly brown.
Let cool for 10 minutes before slicing.
Serve this warm or at room temperature. Store in the refrigerator for up to 4 days. Freezing not recommended.
How to serve Asparagus tart –
- Serve as an appetizer – great at room temp or chilled.
- Serve as a main dish with a Simple Garden Salad.
- Snack it up! A perfect mid afternoon snack.
A few more Asparagus recipes we think you will love –
Let’s EAT!
Kathi and Rachel
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Asparagus Tart
Ingredients
- 1 sheet store bought frozen puff pastry - thawed
- 1 tablespoon Dijon mustard - optional but we like the extra zing
- 1 cup grated gruyere cheese
- 1 bunch fresh asparagus - we find the thinner stalks work best
- 1 cup multi color cherry tomatoes
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Thaw the puff pastry in the refrigerator overnight. Or at room temperature for an hour being careful it does not get to warm as it makes it difficult to handle.
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray with non stick spray.
- Unfold the puff pastry and layout on the prepared baking sheet. With a rolling pin roll the dough slightly just to erase the seams.
- With a paring knife score a one inch border around the puff pastry (this will create the edge). With a fork poke holes inside the middle of the pastry sheet. Bake for 10 minutes.
- Remove from oven and sprinkle the cheese in the center of the sheet. Cut the woody ends from the asparagus. Line them up next to each other with some shorter and some longer. Place half cherry tomatoes at top and around asparagus to look like flowers. Brush with olive oil. Sprinkle with salt and pepper.
- Bake for another 10-15 minutes until asparagus is tender and the pastry edges are a light brown.
- Cool for 5 minutes, slice and serve!
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