Asparagus and Gruyere Tart



1 frozen sheet of puff pastry thawed overnight in the refrigerator

4 tbsp Dijon mustard

2 cups grated Gruyere cheese

1/2 cup grated Parmesan cheese, divided

1 ½  lbs medium to thin stocked asparagus, trim off tough ends

Salt and pepper to taste

1 egg mixed with a tsp of water for brushing




Preheat oven to 425 degrees


Roll out a puff pastry sheet onto a lightly floured piece of parchment paper.  Roll to 10x15 in size.

Transfer paper with the puff pastry onto a baking sheet. Lightly score a one inch border around the edges.

Using a fork, lightly prick the puff pastry inside the scored border.


With a pastry brush, spread Dijon mustard evenly over the puff pastry inside the scored area.  


Sprinkle the gruyere cheese and half the Parmesan cheese over the Dijon mustard.


Arrange the asparagus over the cheese.  Alternate ends and tips. 


Drizzle the top of the asparagus with extra virgin olive oil, salt and pepper and Parmesan cheese.


Brush the edges of the tart with the egg and water mixture and bake until puffed and golden, about 20-25 minutes.



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