Asparagus Tart with Tarragon and Gruyere and Puff Pastry Crust
Ingredients
- 1 sheet puff pastry
thawed
- 8 oz spreadable cream cheese
- 1 tablespoon fresh chives
chopped fine
- 1 1/2 tablespoons fresh French tarragon
- 2 1/2 oz gruyere cheese
grated
- 1 teaspoon lemon zest
about one medium lemons worth
- 1 teaspoon dijon
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 bunch asparagus – pencil-sized
- 1 egg – for egg wash
see notes
Directions
- 1
On a piece of parchment, roll puff pastry out to 1/4 inch thickness approximately 11 x 13 or 12 x 12. Transfer parchment with pastry to a standard baking pan. Prick the dough with a fork.
- 2
; Score the crust by slicing 1/2 way through about 1 inch from the edge. This will allow the “crust” to rise. Brush the top with the egg wash, for golden color. Bake crust at 400 degrees for 18 minutes (or until it looks puffed and starting to brown). Cool. Flakier Crust option 2; With a sharp knife carefully trim off 1-inch strips from each side of the rolled out pastry and set aside leaving them uncooked. Bake crust for 15 minutes (or until it looks puffed and starting to brown) at 400 degrees. Let cool. Generously brush egg wash on 1 inch of the edge of the baked pastry. Lay trimmed set aside edge strips on the edge of cooked pastry. (The egg wash acts as glue). Brush the top with the egg wash for the beautiful golden color.
- 3
In a bowl mix together cream cheese, dijon, lemon zest, chives, tarragon, salt, and pepper. Spread evenly over the cooled pastry crust with a metal spatula. Sprinkle gruyere over cream cheese mixture.
- 4
Cut asparagus spears to fit on your tart, toss with a little olive oil and arrange on top of tart.
- 5
Bake on the middle rack of the oven for 15-20 minutes.
- 6
Cool for 20 minutes before slicing.
Asparagus Tart with Tarragon and Gruyere and Puff Pastry Crust
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About this Recipe
Looking for an elegant, yet remarkably simple dish to impress at your next gathering? This Asparagus Tart with Tarragon and Gruyere is a showstopper that comes together with minimal fuss, perfect for a special occasion.
The secret to its effortless elegance lies in using pre-made puff pastry, creating a flakey, golden crust with ease. Paired with a creamy base of spreadable cream cheese brightened by fresh chives, tarragon, lemon zest, and a hint of Dijon, it's a symphony of flavors that feels gourmet and special.
You'll love the exquisite balance of rich, savory Gruyere with the delicate, anise-like notes of fresh French tarragon and the subtle oniony bite of chives. Each bite offers a satisfying contrast: the tender-crisp pencil-sized asparagus tops a creamy, tangy filling, all encased in a buttery, flakey puff pastry crust. This tart delivers sophisticated flavor and texture without demanding hours in the kitchen, making it ideal for brunch, appetizers, or a light lunch.
Customization & Variations
While Gruyere and tarragon are a match made in heaven, feel free to experiment. You could swap a different semi-hard cheese for Gruyere, like Comte or a sharp white cheddar. Don't have fresh French tarragon? While its unique flavor is key, a tiny pinch of dried tarragon could work, or you might consider fresh dill for a different but equally bright profile. If pencil-sized asparagus isn't available, thin spears will also work beautifully.
This elegant Asparagus Tart is perfect for a spring brunch, a sophisticated appetizer for a special occasion, or a light and luxurious lunch. Serve it warm, perhaps alongside a simple green salad, to let its refined flavors truly shine.