I love how the flaky puff pastry cradles tender asparagus alongside rich Gruyère and eggs. Fresh thyme, garlic, and thinly sliced onion join a subtle creaminess from heavy cream to create a vibrant medley of flavors in this Asparagus Tart that captures the season’s essence perfectly.

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I recently came across a recipe that totally changed my idea of a perfect spring dish. Our Asparagus Gruyère Tart is a game-changer whether you’re planning for an Easter brunch or just looking for a light lunch.

I started with a sheet of puff pastry that laid the perfect base, then added a generous amount of asparagus, which provided such a crisp freshness when paired with the deep, nutty flavor of the Gruyère cheese. I whisked together eggs and heavy cream along with a pinch of salt and freshly ground black pepper, and tossed in some thinly sliced yellow onions, minced garlic, and a bit of olive oil.

The fresh thyme leaves added a pop of color and subtle earthiness that reminded me of recipes I’ve seen on Smitten Kitchen and produce recipes from Martha Stewart. This tart is not only easy to make but also brings a touch of art to your plate that will spark curiosity in anyone who tastes it.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, the mix of crispy puff pastry with the smooth, creamy egg and heavy cream mixture is just fantastic. It gives every bite a great textural contrast that i just cant get enough of.

I also love how the Gruyère cheese melts over the asparagus. The cheese adds a rich, savory flavor that makes the whole dish feel indulgent and comforting at the same time.

Plus, the fresh thyme and garlic really elevate the flavor profile. They add a herby, fragrant kick that ties everything together in a way that makes the dish feel extra special.

And honestly, i appreciate how simple the recipe is for something that looks so fancy. It’s perfect for impressing family and friends but also easy enough for me to make on a lazy day.

Ingredients

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Puff pastry delivers a flaky, buttery base with carbs to fuel your meal.
Asparagus is crisp and nutrient-rich, giving vital fibre, vitamins and an earthy taste.
Gruyère cheese adds a rich, nutty taste and packs protein while boosting flavor.
Eggs offer binding properties and high protein, making the tart creamier even if slightly undercooked.
Heavy cream brings a luscious texture and richness that enhances every bite with a smooth finish.
Onion and garlic create a savory base offering bold flavor and aroma.
Fresh thyme leaves contribute a herby note with antioxidants and purified flavor enhancing the dish.

Ingredient Quantities

1 sheet puff pastry (about 9-inch square), thawed

1 lb asparagus, trimmed

1 cup grated Gruyère cheese

3 large eggs

1 cup heavy cream

1 small yellow onion, thinly sliced

1 garlic clove, minced

1 tbsp olive oil

Salt and freshly ground black pepper to taste

1 tbsp fresh thyme leaves

How to Make this

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1. Preheat the oven to 400°F. Lay the puff pastry on a baking sheet lined with parchment paper.

2. In a pan, heat 1 tbsp olive oil over medium heat. Add the thinly sliced onion and cook for about 5 minutes until it starts to soften.

3. Add the minced garlic into the pan and cook together for another 1-2 minutes until fragrant.

4. While the onions and garlic are cooking, whisk together the 3 large eggs, 1 cup heavy cream, a pinch of salt, and some black pepper in a bowl.

5. Spread the cooked onion and garlic mixture evenly over the puff pastry.

6. Arrange the trimmed 1 lb asparagus spears on top, making sure they lay in a single layer.

7. Sprinkle the 1 cup grated Gruyère cheese generously over the asparagus.

8. Drizzle the egg and cream mixture evenly over everything on the pastry.

9. Scatter 1 tbsp fresh thyme leaves over the top for an herby finish.

10. Bake in the oven for about 25-30 minutes until the puff pastry is golden brown and the egg mixture is set. Enjoy your aspargus and gruyere tart while its hot and fresh!

Equipment Needed

1. An oven that can reach 400°F
2. A baking sheet with parchment paper
3. A medium pan for cooking the onions and garlic
4. A mixing bowl for the egg and cream mixture
5. A whisk to combine the eggs and heavy cream
6. A knife and cutting board for slicing the onion and trimming the asparagus
7. A spatula or spoon for stirring the onion and garlic in the pan
8. Measuring cups and spoons for the oil, cheese and cream

FAQ

Q: Can I use a different cheese instead of Gruyère?

A: Sure, you can try Swiss or even cheddar, but the Gruyère really gives it that rich, nutty flavor.

Q: Do I need to pre-cook the asparagus?

A: Not really. Just trim them and you can arrange them over the filling; they cook as the tart bakes, though you can blanch if you want a softer bite.

Q: What if I dont have puff pastry on hand?

A: You could make a homemade crust or even use a pie dough, but puff pastry is ideal cause its light and flaky.

Q: How can I ensure the crust stays crispy?

A: Make sure your pastry is well chilled before use and avoid overloading the tart with veggies, so it bakes evenly.

Q: How should I serve this tart?

A: It's great on its own as a light meal, but you can also serve it with a simple green salad for extra freshness.

Our Asparagus Gruyère Tart Is The Ultimate Spring Appetizer, Lunch, Or Light Dinner Recipe Substitutions and Variations

If you can’t find puff pastry, try using filo dough or even a ready-made pizza dough for a different texture.
If Gruyère isn’t available, Swiss or Emmental cheese works pretty well for a similar nutty flavor.
If heavy cream is too rich, you can mix whole milk with a bit of melted butter to get a similar creaminess.
If you want to switch up the herb, fresh basil can be a good alternative to thyme for a more aromatic twist.
If fresh asparagus is hard to find, green beans can be used though the texture is a little different.

Pro Tips

1. Make sure the puff pastry stays really cold right before you use it so it doesnt get all flimsy when you’re spreading the egg mix on top. A chilled pastry holds its shape way better in the oven.

2. Try to trim the asparagus as evenly as possible and maybe even give them a quick blanch in boiling water for about 2 minutes before laying them out. It helps the spears cook evenly don’t you know.

3. Keep an eye on the tart during the last few minutes of baking cause ovens can act up and you dont want your pastry to burn while the egg mixture is still runny.

4. Let the tart sit for a couple of minutes after taking it out of the oven because that extra wait helps the filling set up a bit making it easier to slice.

Our Asparagus Gruyère Tart Is The Ultimate Spring Appetizer, Lunch, Or Light Dinner Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

435

kcal

Equipment: 1. An oven that can reach 400°F
2. A baking sheet with parchment paper
3. A medium pan for cooking the onions and garlic
4. A mixing bowl for the egg and cream mixture
5. A whisk to combine the eggs and heavy cream
6. A knife and cutting board for slicing the onion and trimming the asparagus
7. A spatula or spoon for stirring the onion and garlic in the pan
8. Measuring cups and spoons for the oil, cheese and cream

Ingredients

1 sheet puff pastry (about 9-inch square), thawed
1 lb asparagus, trimmed
1 cup grated Gruyère cheese
3 large eggs
1 cup heavy cream
1 small yellow onion, thinly sliced
1 garlic clove, minced
1 tbsp olive oil
Salt and freshly ground black pepper to taste
1 tbsp fresh thyme leaves

Directions

Preheat the oven to 400°F. Lay the puff pastry on a baking sheet lined with parchment paper.
In a pan, heat 1 tbsp olive oil over medium heat. Add the thinly sliced onion and cook for about 5 minutes until it starts to soften.
Add the minced garlic into the pan and cook together for another 1-2 minutes until fragrant.
While the onions and garlic are cooking, whisk together the 3 large eggs, 1 cup heavy cream, a pinch of salt, and some black pepper in a bowl.
Spread the cooked onion and garlic mixture evenly over the puff pastry.
Arrange the trimmed 1 lb asparagus spears on top, making sure they lay in a single layer.
Sprinkle the 1 cup grated Gruyère cheese generously over the asparagus.
Drizzle the egg and cream mixture evenly over everything on the pastry.
Scatter 1 tbsp fresh thyme leaves over the top for an herby finish.
Bake in the oven for about 25-30 minutes until the puff pastry is golden brown and the egg mixture is set. Enjoy your aspargus and gruyere tart while its hot and fresh!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.