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!
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.
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.
- 1 sheet puff pastry
- 2 tablespoons dijon mustard
- 1 bunch asparagus
- 3 cups gruyere cheese, shredded
- 1/2 cup parmesan, shredded
- Balsamic glaze, optional
- Preheat oven to 400 degrees and line a baking sheet with a silicon mat or parchment paper.
- Roll out puff pastry onto the baking sheet and roll out to be 11"x14". Prick puff pastry with a fork all over.
- Brush the dijon all over the puff pastry.
- Cut the hard bottom end off of each of the pieces of asparagus.
- 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.
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.
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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.