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Crispy Asparagus and Gruyere Tart

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A flaky pastry crust tart filled with roasted asparagus and melted Gruyere cheese, perfect for spring brunch or light dinners. This recipe is easy to make and delivers a crispy, cheesy, and fresh flavor combination.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 bunch fresh asparagus (about 12 spears), trimmed
  • 1 cup (100g) Gruyere cheese, shredded
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Make the Pastry Dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. (About 5 minutes)
  2. Add Ice Water: Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough starts to come together. Add more water, 1 teaspoon at a time, if it’s too dry. Avoid overworking the dough. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  3. Prepare Asparagus: Preheat oven to 400°F (200°C). Toss trimmed asparagus with olive oil, salt, and pepper. Roast on a baking sheet for 8-10 minutes until just tender but still crisp. Let cool slightly.
  4. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer it to the tart pan, pressing it into the edges. Trim excess dough. Chill again for 15 minutes to prevent shrinking during baking.
  5. Blind Bake Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until golden.
  6. Mix Filling: In a bowl, whisk together eggs, heavy cream, Dijon mustard, salt, and pepper until smooth. Stir in shredded Gruyere.
  7. Assemble Tart: Arrange roasted asparagus spears over the baked crust. Pour the egg and cheese mixture evenly on top.
  8. Bake Tart: Bake at 375°F (190°C) for 25-30 minutes until filling is set and golden on top. The center should be firm but still slightly jiggly when shaken.
  9. Cool and Serve: Let the tart cool for 10 minutes before slicing.

Notes

Keep ingredients cold to ensure a flaky crust. Do not overmix the dough to avoid toughness. Blind bake the crust to prevent sogginess. Roast asparagus to keep it crisp-tender. Use quality Gruyere cheese for best melt and flavor. Cover crust edges with foil if browning too quickly. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: asparagus tart, gruyere tart, flaky pastry crust, spring recipe, brunch recipe, savory tart, easy tart recipe

Find it online: https://jodierecipes.com/crispy-asparagus-and-gruyere-tart-recipe-easy-homemade-flaky-pastry-crust/