You are going to love this easy asparagus tart recipe! It’s made on delicious puff pastry topped with shredded gruyere, roasted asparagus and a caramelized onion chutney. Enjoy!
Easy Peasy Asparagus Tart with Gruyere
This asparagus tart is the best kind of easy recipe — looks effortlessly fancy, but is quick and simple to whip up, making it the perfect dish to pass at your next get together.
why you’ll love it!
Easy prep: whip together an asparagus tart (or two!) with easy peasy prep that still looks fancy.
Basic ingredients: this asparagus tart recipe is made with simple ingredients that are easy (and affordable!) to find.
Perfect dish to pass: handheld recipes are the perfect appetizer! Cut this in small slices to serve many at your next get together.
Shredded gruyere cheese: freshly shredded is best!
Asparagus: we only recommend using fresh asparagus spears for this tart, not frozen or canned.
Red onion chutney: all you need for this deliciously sweet and a little spicy chutney is a red onion, salt and pepper, crushed red pepper, sherry vinegar, olive oil and brown sugar.
Homemade Puff Pastry
While store-bought puff pastry absolutely works for this asparagus tart recipe, why not jazz things up a bit more and make your own! You’ll love our easy homemade puff pastry recipe.
How to Make Asparagus Tart
Parbake puff pastry
Place the puff pastry on the sheet pan. Without piercing completely thru, cut a line around the border of the dough, and bake for 12 minutes at 400℉.
Assemble asparagus tart
Remove the puff pastry from the oven and sprinkle the gruyere cheese on the puff pastry inside the border. Sprinkle the fresh thyme on top of the cheese. Then, place the asparagus on top. Bake for 15 minutes.
Prepare red onion chutney
Place the red onion slices into a large pan over low/medium heat, and cook the onion for 10 minutes. Add the salt and cook for another 2-3 minutes. Add the oil, pepper, and red pepper flakes and cook for 5 minutes. Add the sherry and brown sugar and cook for another 2 minutes.
Serve & Enjoy!
Remove the tart from the oven and top with the chutney. Cut into 8 pieces, serve, and enjoy!
Top Tips for the Perfect Asparagus Tart
Use similar sized asparagus: Using similarly sized asparagus spears will ensure that they cook uniformly. No one likes a super soggy asparagus spear.
Cut a border: Using a sharp knife and cut a border about 1/2 inch around the edges of the puff pastry. This allows the outer crust to rise during the baking process without the entire crust rising.
Choose your cheese: We love the flavor combination of rich gruyere with asparagus, but any shredded cheese of your choice will work. Swiss, parmesan or mozzarella subbed 1:1 are great options.
Whatever you do, don’t throw out your leftover asparagus tart! It’s just as delish served as leftovers.
Let the asparagus tart cool completely. Then, transfer it into an airtight container or gallon-size size bag. Store in the refrigerator for up to 1-2 days.
To reheat, transfer the chilled slices onto a cookie sheet and reheat at 350°F for 5-8 minutes, or until warm. Feel free to top with additional shredded gruyere because WHY NOT.
Asparagus Tart Recipe
- 1 sheet of puff pastry homemade puff pastry or use store-bought
- 4 oz. shredded gruyere cheese
- 1 teaspoon fresh thyme leaves
- 1 bunch asparagus ~1 lb.
Red Onion Chutney
- 1 red onion thinly sliced
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon sherry vinegar
- 2 teaspoons brown sugar
- Preheat the oven to 400℉ and spray a sheet pan with cooking spray.
- Place the puff pastry on the sheet pan. Without piercing completely thru, cut a line around the border of the dough, approximately ½ inch from the edge. Bake for 12 minutes.
- Remove the puff pastry from the oven and sprinkle the gruyere cheese on the puff pastry inside the border. Sprinkle the fresh thyme on top of the cheese. Then, place the asparagus on top. Bake for 15 minutes.
- While the crust is baking during the second round, start the red onion chutney. Place the red onion slices into a large pan over low/medium heat. Cook the onion for 10 minutes. Add the salt and cook for another 2-3 minutes. Add the oil, pepper, and red pepper flakes and cook for 5 minutes. Add the sherry and brown sugar and cook for another 2 minutes. Set aside.
- Remove the tart from the oven and top with the chutney. Cut into 8 pieces and serve.
Tips & Notes
- Skip the crushed red pepper if you do not like spice.
- The chutney is a great accompaniment for the tart but not necessary. You could also skip making it and buy an onion jam to drizzle on top.