Asparagus Tart – A simple savory tart made with five ingredients: crisp puff pastry, melty cheese, and fresh asparagus. Perfect for brunch or as an elegant appetizer.

Asparagus Tart

This asparagus tart is quick, flavorful, and ideal for spring and summer when asparagus is at its best. It uses only a handful of ingredients and comes together in under 30 minutes. Crisp puff pastry forms the base, Dijon mustard adds a subtle tang, and a generous layer of shredded gruyere and parmesan melts into a golden, savory topping. Fresh asparagus spears arranged on top add texture, color, and a bright vegetal flavor.

For a finishing touch, drizzle a little balsamic glaze over the baked tart right before serving. Balsamic glaze is thicker and more concentrated than vinaigrette and gives a sweet-tart contrast that complements the cheese and asparagus.

Common questions about making an asparagus tart

What can I use instead of gruyere cheese?

Swiss, emmental, or jarlsberg are excellent substitutes. They melt well and pair nicely with asparagus.

When is asparagus season?

In the U.S., asparagus is in season during spring. In Michigan and similar climates, expect local asparagus from around April through June.

Try these related recipes

• Parmesan Herb Palmiers
• Spinach Artichoke Bites
• Cranberry Goat Cheese Ball
• Apple Gouda Crostini
• Roasted Red Pepper and Artichoke Tapenade

Yield: 8 slices

Asparagus Tart

Easy asparagus tart with puff pastry, Dijon, gruyere, parmesan, and fresh asparagus. Ready in about 25 minutes and great for brunch or as an appetizer.

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Ingredients

• 1 sheet puff pastry
• 2 tablespoons Dijon mustard
• 1 bunch asparagus
• 3 cups gruyere cheese, shredded
• 1/2 cup Parmesan, shredded
• Balsamic glaze, optional

Instructions

1. Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper.
2. Roll the puff pastry onto the baking sheet to roughly 11″ x 14″. Prick the pastry all over with a fork.
3. Brush the Dijon mustard evenly over the puff pastry, leaving a one-inch border around the edges.
4. Trim the tough ends from the asparagus spears.
5. Sprinkle the shredded gruyere over the pastry, arrange the asparagus spears parallel across the cheese, then top with the shredded Parmesan. Bake 20 minutes or until the crust is golden and the cheese is melted. Drizzle with balsamic glaze if desired and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Roland Foods Balsamic Glaze, 12.84 Ounce
• 
  Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 220
Total Fat: 17g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 46mg
Sodium: 473mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Protein: 12g

Nutritional values are estimates based on ingredients used and may vary.

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