5 from 1 vote
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

The perfect, no fuss and easy gruyere asparagus tart on puff pastry is made with fresh asparagus, cheese and a touch of mustard. Serve as the perfect appetizer or main course at your Easter gathering. Paired beautifully with a sparkling Rosé.

Course: Appetizer, Brunch, Main Course, Side Dish
Cuisine: French
Author: Lena Gladstone
  • 1 sheet frozen puff pastry, thawed
  • 1 lb fresh asparagus
  • 4 oz Gruyere cheese, freshly grated (about 1.5 cups)
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil, for brushing asparagus
  • sea salt, to sprinkle on top of asparagus
  • 1 tbsp fresh dill, finely chopped
  1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a square. Then, using a fork, pierce the dough all around in the center, not the edges.

  2. Bake until light golden brown, about 10-12 minutes, check it at 10 minutes. Remove from oven and let it cool, at least 3 minutes. using your hands, gently press down the middle area so it's lower than the edges.

  3. Spread the mustard then grate the cheese on top.

  4. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Brush with olive oil, and season with salt. Bake for about 10 to 15 minutes or until perfectly golden. Remove from oven and let cool for a few minutes. Sprinkle fresh cute dill. Slice and serve. Enjoy with the sparkling Rosé.

Recipe Notes

TIP: I leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it's ready to use the next day.