Asparagus Tart – This savory tart recipe is made with just 5 ingredients! Crispy puff pastry topped with cheese and fresh asparagus. Asparagus tart is a great appetizer or brunch recipe!

Asparagus Tart

I can’t believe this is already day 4 of #BrunchWeek! When I saw that Michigan Asparagus was one of the sponsors, I knew that I had to use asparagus in some kind of dish! Being a Michigan girl and a huge asparagus fan, Michigan asparagus is really the perfect food for me.  I decided to use the asparagus to make an easy asparagus tart.  You just need 5 simple ingredients and this recipe can be made for brunch or as an appetizer.  This asparagus tart perfect for spring and summer with the fresh flavors of the asparagus! If you want to jazz up this asparagus tart even more, drizzle a bit of balsamic glaze on it right before you serve it.  Not balsamic vinaigrette, but balsamic glaze.  It is a lot thicker and it adds a great flavor to the tart.

Make sure to check out my Snickerdoodle Pancakes, Buttermilk Scones, and Everything Bagel Crackers from #BrunchWeek so far.

What can I use instead of gruyere cheese?

You can substitute it for swiss, emmental, or jarlsberg.  All of these cheeses will taste great with the asparagus.

When is asparagus season?

For the U.S. it is in the spring.

Yield: 8 slices

Asparagus Tart

Print

Asparagus Tart - This savory tart recipe is made with just 5 ingredients! Crispy puff pastry topped with cheese and fresh asparagus. Asparagus tart is a great appetizer or brunch recipe!

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 oven to 400 degrees and line a baking sheet with a silicon mat or parchment paper.
2. Roll out puff pastry onto the baking sheet and roll out to be 11"x14".  Prick puff pastry with a fork all over.
3. Brush the dijon all over the puff pastry.
4. Cut the hard bottom end off of each of the pieces of asparagus.
5. Sprinkle the gruyere over the puff pastry, leaving a 1" edge around the puff pastry.  lay each slice of asparagus down so that they are paraelle to each other.  Top with parmesan and place in the oven to bake for 20 minutes or until the crust is golden brown.  Serve immediately.

Recommended Products

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

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

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 Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 12g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.