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Spring Asparagus and Gruyère Tart

An elegant yet incredibly easy spring tart featuring crisp asparagus spears and a rich, creamy blend of ricotta and Gruyère cheese atop a flaky puff pastry base. Perfect for brunch, a light lunch, or a spring party appetizer.

Prep 15 min Cook 25 min Total 45 min Level Easy

Serves 6

Ingredients

Tart Base

1 sheet Puff pastry — thawed if frozen
1 large Egg — beaten with 1 tbsp water for egg wash

Cheese Filling

0.5 cup Whole milk ricotta or mascarpone — drained of excess liquid if using ricotta
1.5 cups Gruyère cheese — freshly grated, divided
1 clove Garlic — minced
1 teaspoon Lemon zest — freshly grated
0.25 teaspoon Salt — to taste
0.25 teaspoon Black pepper — freshly cracked

Topping

1 bunch Fresh asparagus — tough woody ends snapped off (about 1 lb)
1 tablespoon Olive oil — for drizzling
0.5 teaspoon Flaky sea salt (optional) — for finishing

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Ensure your oven is fully preheated so the puff pastry gets the initial blast of heat needed to rise properly.
Unroll the thawed puff pastry onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edge of the pastry (do not cut all the way through). Use a fork to prick the center rectangle evenly to prevent it from puffing up too much.
~5 min
If the pastry gets too warm and soft while handling, pop the baking sheet in the fridge for 5 minutes before adding the filling.
In a medium bowl, combine the ricotta (or mascarpone), 1 cup of the grated Gruyère, minced garlic, lemon zest, salt, and pepper. Mix until smooth and well combined.
~5 min
Spread the cheese mixture evenly inside the scored border of the puff pastry. Sprinkle the remaining 1/2 cup of Gruyère evenly over the ricotta mixture.
~2 min
Arrange the trimmed asparagus spears side-by-side over the cheese mixture. Depending on the size of your pastry, you can line them up vertically or horizontally. Drizzle the asparagus lightly with olive oil and season with a pinch of salt and pepper.
~3 min
For a beautiful presentation, alternate the direction of the asparagus tips.
Brush the exposed 1-inch border of the puff pastry with the egg wash.
~1 min
Avoid letting the egg wash drip down the cut sides of the pastry, as it can seal the layers and prevent it from puffing.
Bake the tart for 20-25 minutes, or until the pastry is puffed and deeply golden brown, and the asparagus is tender and slightly roasted.
~25 min
Rotate the pan halfway through baking for even browning.
Remove from the oven and let the tart cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt, slice into squares or rectangles, and serve warm or at room temperature.
~5 min

Nutrition

340

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

380

Sodium (mg)

Cholesterol (mg)

Equipment

Baking sheet
Parchment paper
Medium mixing bowl
Whisk
Pastry brush
Knife

Tips & Storage

Choose medium to thin asparagus spears; very thick spears might not cook through in the time it takes the pastry to brown.
If your ricotta is very wet, strain it through a fine-mesh sieve or cheesecloth for 15-20 minutes before mixing.
You can customize this tart by adding a layer of prosciutto beneath the cheese, or topping with a drizzle of balsamic glaze or hot honey after baking.
Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for 5-8 minutes to re-crisp the pastry. Microwaving is not recommended as it will make the pastry soggy.