Puff Pastry Asparagus Tart
A quick and elegant dish featuring flaky puff pastry, nutty Gruyère cheese, and tender asparagus, perfect for brunch or as an appetizer.
Ingredients
For the tart
- 1 sheet sheet frozen puff pastry, thawed (about 8–9 oz) Store-bought puff pastry is convenient. For gluten-free, use a GF puff pastry.
- 12–16 spears asparagus, trimmed Choose medium-thick stalks. Halve lengthwise if very thick.
- 1 cup grated Gruyère cheese Substitutes: Emmental or sharp cheddar can be used.
- 1/4 cup crème fraîche or sour cream Alternatively, use a beaten egg for a firmer set.
- 1 tablespoon olive oil or melted butter For brushing edges.
- to taste none salt and freshly ground black pepper Season to taste.
- 1 small clove garlic, minced Optional, for added flavor.
- 1 none lemon zest Optional, for garnish.
- 1 none fresh thyme or chives Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll the thawed puff pastry into a rough rectangle about 10×12 inches and transfer it to the baking sheet.
- Score a 1/2-inch border around the edge with a knife without cutting through.
- Prick the inner rectangle lightly with a fork. Chill for 5 minutes if the pastry feels warm.
- In a small bowl, mix the grated Gruyère with the crème fraîche (or beaten egg) and minced garlic if using. Season with a pinch of salt and pepper.
- Spread the mixture inside the scored border in an even layer.
Cooking
- Blanch asparagus for 1–2 minutes in boiling water, then plunge into ice water to stop cooking. Alternatively, roast for 5 minutes.
- Arrange asparagus spears in a single layer across the cheese in a fanned pattern for presentation.
- Brush the pastry border with olive oil or melted butter.
- Bake for 18–22 minutes, until the border is puffed and golden, and the cheese is bubbling. Tent loosely with foil if asparagus tips brown too fast.
- Remove from oven, let rest for 3–5 minutes, then garnish with lemon zest and fresh herbs. Slice and serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes.