Asparagus Gruyere Tart
Asparagus Gruyere Tart combines nutty gruyere cheese, savory thyme and fresh asparagus in a puff pastry tart. Perfect for a light dinner or appetizer. 
Is there any food that says spring more than asparagus? After a barren winter, the welcome green shoots remind you that summer is coming—hooray!
Hello spring!
In celebration, I like to eat asparagus in as many forms as possible. Delicious prepared simply, it shines with just a little extra attention. Perhaps wrapped in prosciutto or turned into an Asparagus Gruyere Tart.
Appetizer or light supper?
When I decided on this as my next asparagus dish, I debated how to make the higher sides. In my earlier Cheese Danish, I score a shallow line ½ inch or so in from the outside then perforate the center. But now I tried a new technique that I loved.
A new puff pastry side technique
Prick the center to help it stay flatter
This time, I actually rolled out the crust slightly larger, then cut off thin strips to make the sides. I brushed the edges with beaten egg to adhere the side strips and poked the center with a fork as usual. Although I used a removable bottom tart pan, I’m pretty sure this would work right on a cookie sheet lined with parchment (which is how I do my Danish).
Top with thyme leaves
Brush edges with beaten egg
I made this tart twice—once with and once without prosciutto–and decided the latter won. The thyme was really the dominant accent so without a clear advantage to the prosciutto, I figure simpler is better. 
I envisioned this dish as an appetizer. But in the end, we added a salad for a simple but seriously fun light dinner!
- 8 ounce puff pastry (one of two in the package)
- 1 egg beaten
- 4-5 large sprigs fresh thyme
- 1 cup grated gruyere, more if feeling indulgent
- ½ pound asparagus
- 1 teaspoon olive oil
- Salt pepper
- On a floured surface, roll out the puff pastry to about 11 x 9. Cut down to 11 x 7, then cut the smaller piece into four 1/2 inch strips for the sides (there will be a little extra). Brush the outside half inch of the rectangle with beaten egg then lay pastry strips on top. Prick the inside of the pastry crust with a fork (see pictures above).
- Sprinkle the inside of the crust with thyme leaves, avoiding the raised edges. Follow with grated gruyere.
- Remove tough ends from asparagus then cut asparagus to size. Arrange on top of the gruyere. Drizzle with olive oil, then add salt and pepper. Brush the edges of the pastry with more beaten egg.
- Bake at 400 F until crust is golden, about 20-25 minutes.
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All of my favorite things! Pastry and asparagus!
Thanks Ellen–I agree!
This aspargus tart is so simple and yet so elegant…thanks for sharing the recipe Inger…
Simple, beautiful, and delicious! This tart has got it all. This is something I could see myself making for dinner guests. Such great presentation!♡
Inger, this reminds me fondly of our lunch together, and our discussion of puff pastry! I love this recipe, and look forward to making it soon. Fresh asparagus is long gone from our market, but is easily found in the health food store.
This is so stunning! I love asparagus and would you believe I have never had gruyere? Just googled and found that this Swiss cheese is gluten free. Hooray!
Gotta try!
My husband loves asparagus. Thanks for sharing a new way to serve it (at least for us)!
I have made a grilled asparagus tart using much the same ingredients. Delicious.
Looks so delicious! All those flavors and that puff pastry. A great appetizer, brunch, or light lunch dish.
We make a version of this tart for my mom every mother’s day. It is so yummy, and the perfect addition to any brunch!
Oh yes! This would be great on a brunch table!
Gruyère is my absolute favorite cheese for baking. Love its nutty flavor.
One of my faves too Karen, for… well, almost anything!
I love that the end result is delicious but the work itself if so simple! And gruyere is one of the best cheese out there!
Thanks Juli–and I completely agree on the Gruyere!