Asparagus Gruyere Tart

How to Make Asparagus Gruyere Tart

1. 1

   Step 1: Roast the asparagus

   Preheat the oven to 400°F (200°C). Trim the woody ends from the asparagus and toss the spears with olive oil, half the salt and half the pepper on a rimmed baking sheet. Roast for 8–10 minutes until bright green and just tender, then transfer to a plate to cool slightly.

   For this step

   • 1 lbAsparagus spears, trimmed
   • 1 tbspOlive oil
   • 1 tspKosher salt
   
2. 2

   Step 2: Prepare the puff pastry and mustard base

   Unfold or roll the puff pastry on a parchment-lined baking sheet and score a 1-inch border around the edges without cutting through the dough; prick the interior lightly with a fork. Spread the Dijon mustard thinly over the pastry interior and chill in the refrigerator for 5 minutes to keep the edges crisp while you make the custard.

   For this step

   • 1 sheetPuff pastry sheet (thawed if frozen)
   • 1 tbspDijon mustard
   
3. 3

   Step 3: Make the Gruyère custard

   Whisk together the eggs and heavy cream in a bowl until smooth, then stir in about three-quarters of the grated Gruyère and a pinch of salt. Taste and adjust seasoning; the mixture should be creamy and pourable but not overly thin.

   For this step

   • 6 ozGruyère cheese, grated
   • 2 largeLarge eggs
   • 1/2 cupHeavy cream
   
4. 4

   Step 4: Assemble the tart

   Pour the custard into the mustard-coated pastry interior, spreading it evenly but keeping inside the scored border. Arrange the roasted asparagus spears in a single layer across the custard and sprinkle the remaining Gruyère evenly over the top.
   
5. 5

   Step 5: Bake until golden and set

   Bake the tart at 400°F (200°C) for 25–30 minutes, rotating once, until the custard is set and the pastry is puffed and golden. If the edges brown too quickly, tent loosely with foil for the last 5–10 minutes.
   
6. 6

   Step 6: Rest, finish, and serve

   Let the tart cool on a rack for 8–10 minutes to finish setting, then sprinkle with a little extra kosher salt and the remaining pinch of pepper. Slice into 6 wedges and serve warm or at room temperature; the tart can be made ahead and reheated gently before serving.

1. Preheat the oven to 400°F (200°C). Trim the woody ends from the asparagus and toss the spears with olive oil, half the salt and half the pepper on a rimmed baking sheet. Roast for 8–10 minutes until bright green and just tender, then transfer to a plate to cool slightly.
2. Unfold or roll the puff pastry on a parchment-lined baking sheet and score a 1-inch border around the edges without cutting through the dough; prick the interior lightly with a fork. Spread the Dijon mustard thinly over the pastry interior and chill in the refrigerator for 5 minutes to keep the edges crisp while you make the custard.
3. Whisk together the eggs and heavy cream in a bowl until smooth, then stir in about three-quarters of the grated Gruyère and a pinch of salt. Taste and adjust seasoning; the mixture should be creamy and pourable but not overly thin.
4. Pour the custard into the mustard-coated pastry interior, spreading it evenly but keeping inside the scored border. Arrange the roasted asparagus spears in a single layer across the custard and sprinkle the remaining Gruyère evenly over the top.
5. Bake the tart at 400°F (200°C) for 25–30 minutes, rotating once, until the custard is set and the pastry is puffed and golden. If the edges brown too quickly, tent loosely with foil for the last 5–10 minutes.
6. Let the tart cool on a rack for 8–10 minutes to finish setting, then sprinkle with a little extra kosher salt and the remaining pinch of pepper. Slice into 6 wedges and serve warm or at room temperature; the tart can be made ahead and reheated gently before serving.