Asparagus Tart Recipe

This easy asparagus tart is the perfect handheld dish to pass! Made on puff pastry topped with shredded gruyere, roasted asparagus and a homemade onion chutney.

Prep 15

Cook 30

Total 45

Fat 20

Carbs 16

Protein 7

Yield

Ingredients

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

Instructions

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.

Nutrition Facts