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.
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Whisk
- Pastry brush
- Knife
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
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 (opt.) | 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 minIf 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 minFor 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 minAvoid 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 minRotate 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
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.