This asparagus puff pastry tart with Gruyère cheese is wonderfully easy to make and works beautifully as a simple dinner with a salad, an elegant appetizer, or even as a party-friendly snack.
Why You'll Love This Recipe
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Ingredients
- Green asparagus: Tender, fresh, and vibrant. Make sure to trim off the woody ends.
- Puff pastry: Store-bought makes this tart quick and convenient, but you can use homemade rough puff pastry if you love baking from scratch.
- Cheese: I love to use Gruyère cheese, but any Swiss cheese works. It adds flavor, saltiness, and that irresistible golden crust.
- Eggs: They give structure to the cream mixture and help it set into a quiche-like texture.
- Heavy cream: Makes the topping creamy and rich-it thickens beautifully in the oven.
- Nutmeg: A classic seasoning for creamy egg dishes; just a pinch adds warmth.
- Salt & pepper: Essential for seasoning the filling.
See recipe card for quantities.
How To Make
- Wash the asparagus thoroughly and cut off the tough ends.
- Place the puff pastry sheet on a parchment paper lined baking tray or rectangular baking tin. It is ideal if the baking tray is slightly smaller than the dough. Press the dough into the edges and sides. The puff pastry should stand up on the sides and should not lie flat on the tray. Otherwise, the cream-egg mixture may leak later.
- Prick the puff pastry with a fork. ➝ This is important so that the dough does not rise during baking.
- Sprinkle with half of the cheese.
- Arrange the asparagus on it. If the asparagus are longer than the puff pastry, cut off the ends.
- Mix the eggs, heavy cream, ground nutmeg, salt, and pepper and pour over the asparagus. Sprinkle with the remaining cheese.
- Bake the tart for 20 minutes in the oven until golden brown.
Recipe FAQ & Tips
How long does it stay fresh? Leftovers can be stored for up to 3-4 days in the refrigerator. Store it in an airtight container, or wrap with plastic wrap/aluminum foil.
How do I reheat asparagus puff pastry tart? Reheat for 15-20 minutes in the preheated oven at 390°F (200°C).
Dairy-Free: Go for dairy-free heavy cream and a dairy-free cheese alternative (make sure it's one that's melting). → Use this vegan rough puff pastry recipe for a dairy-free puff pastry.
Did You Make This Recipe?
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📖 Recipe
Asparagus Gruyère Tart
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1.1 lb green asparagus
- 1 sheet puff pastry
- 2 eggs
- ¾ cup + 1 tbsp heavy cream
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Gruyère cheese, or any Swiss cheese
Instructions
- Preheat the oven to 200°C/390°F (fan). Wash the asparagus and trim off the tough ends.
- Place the puff pastry sheet on a with parchment paper lined baking tray or rectangular baking tin and press into the edges and sides. Poke holes inside the dough using a fork.
- Sprinkle with half of the cheese and arrange the asparagus on it. Trim the ends if they don’t fit (you can use the ends for other recipes, see notes). Mix the egg, heavy cream, and spices in a small bowl and pour over the asparagus. Sprinkle with the rest of the cheese.
- Bake the tart for 20 minutes until golden brown and serve warm.
Notes
- Asparagus tart is best served warm. Store leftovers in the fridge and reheat them in the oven.
Nutrition
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Just made this for lunch. Everyone raved. Just shared the recipe with my sisters as well. Sooooo good
So happy to hear! Thank you for your lovely feedback, Sue! 🙏❤️🥰✨
I put mine in a tart pan I don’t know how long to cook it for
Hi Amy, you can find the baking time in the recipe. 20 minutes at 390°F (200°C).
This is a family favorite! About half the time, I use crescent roll dough instead of puff pastry
What a great twist to the recipe! Thank you for sharing, Kim! 🙏❤️
I’ve tried it. The pastry was so dry.
Do you think we should put a little bit of butter in between each layer?
How many layer or sheet of pastry dough should we use?
I like the idea and the picture of the pie very nice but didn’t turn out very good cause it was to dry.
Thanks.
Hi Carole, I do not fully understand your question. The recipe calls for one sheet/one layer of puff pastry. How many did you use? With one layer of puff pastry, it should be the opposite of dry. Please let me know if this answers your question; otherwise, please elaborate. I do hope it turns out better next time! 😉
All the best,
Aline 💕
We have an abundance of asparagus from our garden and I have made this recipe twice, it is extremely tasty and looks great on the plate. Well done Aline and thanks for sharing this lovely recipe.
Glad to hear it, Sonja! And thank you for your kind comment! 💕
PS: I could only dream of a garden with asparagus! 🥰
What kind of cheese did you use?
Hi Gwen. You can use any kind of hard cheese such as Swiss cheese, Gruyere, cheddar, or whichever you like!
I’d like to make this. What cheese do you recommend?
Hi Sandy. You can use any kind of hard cheese such as Swiss cheese, Gruyere, cheddar, or whichever you like!
I Have found this recipe quite amazing.
Thank you so much for sharing .
I am going to try this out very soon.
My family will love it. Thanks for posting !!
Thank you for your kind words, Fiona! It’s a perfect family dinner – happy baking!
All the best,
Aline