This classic Spring tart is flavorful and buttery and is easy to whip up for a brunch spread or Mother’s Day. When possible, I try to use an all-butter puff pastry and fresh local asparagus — you can even often find good quality puff pastry sold by the sheet at your local bakery. The combination of Gruyere and Swiss is rich and nutty, and the whole grain Dijon adds a bright complexity to the flavor. If you’re not a fan of either cheese, you can swap them for a sharp cheddar or aged Gouda. This tart is a crowd-pleaser and is great served alongside a bright and citrusy salad.
I recently had the pleasure of being back on KATU’s AM NW and you can find a full demo of this recipe here.
Asparagus Gruyere & Swiss Tart
Serves 6-8
Ingredients
1 sheet of puff pastry, defrosted
1 (1 lb/500 g) bunch asparagus
1¼ cups (3 oz / 85 g) shredded Gruyere cheese
1¼ cups (3 oz / 85 g) shredded Swiss cheese, or substitute with additional Gruyere
2 Tablespoons whole-grain Dijon mustard (optional)
Drizzle of olive oil
1 egg, beaten (for egg wash)
Flaky salt, as desired
Freshly ground pepper, to taste
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Depending on the brand of puff pastry you use, your tart might be slightly larger or smaller in size. Gently roll out your puff pastry until it’s roughly 11-13” (28-33 cm) in length, and 6-9” (15-23 cm) wide. Transfer the rectangle onto a parchment-lined baking sheet.
With the tip of a sharp knife, score a border around the pastry dough, about 1” (2.5 cm) from the edge, forming a rectangular frame.
Using a fork, lightly pierce the pastry evenly across the inside of the rectangle. This will help prevent excessive puffing in the center while allowing the edges to rise evenly.
Trim the tough ends off the asparagus spears to fit them within the inner rectangle of the tart. To do this, gently bend each asparagus spear near its base until it naturally snaps; discard the tough ends or reserve them for making stock if desired.
To assemble the tart: evenly spread 2 tablespoons of the whole grain mustard in the inner rectangle of the tart. Top evenly with shredded cheese. Arrange the asparagus, like straight soldiers, on top of the cheese. Lightly drizzle or brush the asparagus with olive oil. Brush the edges of the tart with beaten egg. Sprinkle the tart with flaky sea salt and freshly ground pepper.
Bake for 22-25 minutes, or until puffed up and golden brown at the edges and the asparagus spears are tender and cooked through.
Allow to cool for at least 15 minutes prior to serving. Tart can be served warm or at room temperature. This tart is best served the same day it’s baked, but you can store it in the fridge for up to 3 days. The tart can be reheated at 350°F (175°C) until warmed through.
