Description
A flaky puff pastry tart filled with fresh asparagus, rich Gruyère, and sharp Parmesan, perfect for impressing guests without the fuss.
Ingredients
For the tart
- 1 sheet Puff pastry, store-bought (Use all-butter puff pastry if available.)
- 8 oz Asparagus, fresh (Thin spears are best for quick baking.)
- 1 cup Gruyère cheese, shredded (The main flavor, nutty and melty.)
- 1/4 cup Parmesan cheese, grated (Use for topping.)
- 1 tbsp Dijon mustard (Spread a thin layer over the pastry.)
- 4 oz Boursin cheese or herby soft cheese (For creaminess.)
- 1 tbsp Olive oil or melted butter (For tossing asparagus.)
- to taste Salt
- to taste Pepper
- optional Lemon zest or fresh herbs (For garnish.)
Instructions
Preparation
- Thaw puff pastry in the fridge. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment.
- Unfold the pastry onto the pan. Score a 1-inch border around the edges without cutting through.
- Dock the center with a fork to prevent puffing.
Assembly
- Spread a thin layer of Dijon mustard over the pastry center.
- Dot Boursin cheese over the mustard, then sprinkle with Gruyère and Parmesan.
- Trim the asparagus to fit and arrange them neatly on top. Toss asparagus with olive oil, salt, and pepper before placing them on the tart.
Baking
- Bake for 18 to 25 minutes until golden brown and bubbly. Allow to cool for 5 minutes before slicing.
Notes
For best results, keep puff pastry cold and refrain from overloading with wet ingredients. You can customize with proteins like prosciutto or bacon, or veggies like mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: brunch, Main Course
- Cuisine: American, French