Asparagus Gruyere Tart Recipe

Ingredients for Asparagus Gruyere Tart

• 1 pound asparagus, trimmed
• Puff Pastry
• Dijon Mustard
• Gruyere Cheese
• Black Pepper
• 1 large egg
• 1 tablespoon milk

How to Make Asparagus Gruyere Tart

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Steam asparagus until tender-crisp (about 3 minutes). Immediately plunge into ice water to stop cooking. Pat completely dry.
3. On a lightly floured surface, roll out each puff pastry sheet slightly larger than your baking sheet. Transfer to prepared baking sheets.
4. Spread Dijon mustard evenly over each pastry, leaving a 1-inch border.
5. Arrange asparagus spears neatly on the mustard, alternating ends for a visually appealing pattern.
6. Sprinkle generously with grated Gruyere cheese and freshly ground black pepper.
7. In a small bowl, whisk together the egg and milk.
8. Lightly brush the egg wash over the pastry crust border.
9. Bake for 18-20 minutes, rotating halfway through, until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
10. Let cool slightly before slicing each tart into 6 pieces. Serve warm or at room temperature.