Looking for a dish that’s perfect for spring brunches or casual dinner parties? This asparagus and gruyere tart has become my reliable go-to when I want something that looks fancy but doesn’t require hours in the kitchen. I love how the flaky puff pastry base makes this so much easier than a traditional quiche, while the combination of fresh asparagus and nutty gruyere cheese creates a flavor that always has my guests asking for the recipe. Best of all, you can prep most of it ahead of time, making it ideal for those days when you’d rather spend time with your company than fuss in the kitchen.
Possible Ingredient Alternatives
Puff pastry can be replaced with phyllo dough for a lighter, crispier texture. Layer several sheets of phyllo, brushing each with melted butter or olive oil. This substitution reduces calories and fat content. Gruyere cheese can be swapped with Emmental, Jarlsberg, or aged white cheddar for similar nutty flavors and melting properties. Use the same amount as called for in the recipe. For a dairy-free option, try a plant-based cheese alternative made from nuts or soy. Asparagus can be substituted with other spring vegetables like zucchini, green beans, or leeks. Slice these vegetables thinly and adjust cooking time as needed to ensure proper tenderness. This substitution allows for seasonal flexibility and varied nutritional profiles.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 40-50 g
- Fat: 70-80 g
- Carbohydrates: 100-120 g
Ingredients
- Flour, for dusting
- 1 sheet of frozen puff pastry
- 2 cups shredded gruyere cheese (5.5 ounces)
- 1.5 pounds of medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper to taste
Step 1: Preheat and Prepare the Pastry
Begin by preheating your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry into a 16-by-10-inch rectangle.
Trim any uneven edges to ensure a neat finish.
Carefully move the rolled pastry onto a baking sheet.
Step 2: Score and Prepare for Baking
Using a sharp knife, lightly score the pastry dough 1 inch in from the edges to create a marked rectangle.
This will help form a raised edge during baking.
With a fork, gently pierce the dough inside the markings at 1/2-inch intervals to prevent it from puffing up during baking.
Step 3: Bake the Pastry Shell
Bake the prepared pastry in the preheated oven until it turns a golden color, approximately 15 minutes.
This initial bake will create a crisp and flaky base for your toppings.
Step 4: Add Cheese and Asparagus
Remove the pastry shell from the oven and sprinkle it generously with Gruyère cheese.
Trim the bottoms of the asparagus spears so they fit crosswise inside the tart shell.
Arrange the trimmed asparagus in a single, neat layer over the Gruyère, alternating the ends and tips for a visually appealing pattern.
Step 5: Season and Final Bake
Brush the laid-out asparagus with a little bit of oil, ensuring they are evenly coated.
Season the tart with salt and pepper to taste.
Return the tart to the oven and bake until the asparagus spears are tender, about 20 to 25 minutes.
Step 6: Serve the Tart
Once the tart is done, remove it carefully from the oven and let it cool slightly.
Slice into desired sizes and serve warm as a delicious appetizer or main course.
