Ingredients
Pastry
- 1 sheet frozen puff pastry, thawed (use package instructions to thaw)
Vegetables
- ½ bunch asparagus (about 20 thin stalks)
Flavorings and Toppings
- 2 tablespoons Dijon mustard
- 1 ½ cups shredded Gruyère cheese (or more, if desired)
- 2 tablespoons balsamic drizzle (also called balsamic glaze or balsamic reduction)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a large sheet pan (18 x 13 inches) by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Roll Pastry: On a floured surface, roll out the thawed puff pastry to approximately 11 × 14 inches using a floured rolling pin. Carefully transfer the rolled pastry to the prepared sheet pan.
- Prep Pastry: Using a sharp knife, score about a half inch from the edges of the rectangle, cutting lightly without going all the way through to create a crust border. Prick the inside of the rectangle all over with a fork to prevent puffing while baking.
- Par-Bake Pastry: Bake the prepared pastry in the preheated oven for 10 minutes to partially cook the base and set the crust.
- Prepare Asparagus: While the pastry is baking, rinse the asparagus thoroughly and drain excess water. Snap off the tough ends. Leave the asparagus whole for presentation or chop into bite-sized pieces for easier serving, especially if the stalks are thicker.
- Add Toppings: Remove the partially baked pastry from the oven. Carefully brush the inner rectangle with Dijon mustard. Sprinkle 1 cup of shredded Gruyère cheese evenly over the mustard layer, arrange the asparagus evenly on top, and then sprinkle the remaining ½ cup of cheese over the asparagus.
- Bake Tart: Return the tart to the oven and bake for an additional 12 minutes, or until the cheese is melted and bubbly and the pastry is golden brown.
- Finish and Serve: Remove the tart from the oven and drizzle with balsamic reduction. Alternatively, you can drizzle with extra virgin olive oil and add freshly ground black pepper. Slice and serve warm.
Notes
- For a crisper crust, ensure the puff pastry is cold before rolling out.
- If you prefer a stronger cheese flavor, feel free to add more Gruyère or substitute with Emmental.
- To make chopping easier, use thicker asparagus pieces and cut into bite-size pieces.
- Balsamic drizzle adds a sweet tangy contrast, but olive oil and black pepper offer a more subtle finish.
- This tart is best served fresh but can be reheated in a low oven to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
