Spring Asparagus and Gruyère Tart with Fresh Herbs
This elegant spring tart features tender asparagus spears nestled in a creamy Gruyère custard atop flaky puff pastry. Perfect for a light dinner or impressive brunch, it celebrates the best of seasonal produce.
Ingredients
- 1 sheet puff pastry (320g), thawed
- 450g fresh asparagus, trimmed
- 150g Gruyère cheese, grated
- 3 large eggs
- 180ml crème fraîche
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter, melted
Instructions
Preheat oven to 200°C (400°F) and line a rectangular tart tin or baking sheet with parchment paper.
Roll out the puff pastry and transfer to the prepared tin, pricking the base with a fork and folding edges to create a 2cm border.
Spread Dijon mustard evenly over the pastry base and sprinkle with half the Gruyère cheese.
Blanch asparagus in salted boiling water for 2 minutes, then immediately plunge into ice water and pat dry.
In a bowl, whisk together eggs, crème fraîche, garlic, lemon zest, chives, salt, and pepper until smooth.
Pour the egg mixture over the cheese-lined pastry base.
Arrange asparagus spears in neat rows across the tart, pressing gently into the custard.
Top with remaining Gruyère, scatter thyme leaves, and brush asparagus tips with melted butter.
Bake for 30-35 minutes until the pastry is golden and custard is set with a slight wobble in the centre.
Allow to cool for 5 minutes before slicing and serving with a light salad.
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