Asparagus Tart

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

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 and check out the giveaway by clicking HERE!

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.

You may need…

A silicon mat.  It’s a great way to keep baked goods like this asparagus tart from stick to the sheet pan.

A sheet pan to cook this tart on!

Pastry brush for spreading that dijon mustard onto the puff pastry!

This post contains affiliate links which means that I will make a tiny bit with no extra cost to you.

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

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Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
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BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
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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
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BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
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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.