This spring tart is simple but stunning — buttery puff pastry, nutty Gruyère, and bright asparagus baked until golden and crisp. It’s a no-fuss showstopper that’s just right for Easter brunch or any spring gathering.
INGREDIENTS
1 sheet frozen puff pastry, thawed
1 cup grated Gruyère cheese
1 bunch thin asparagus (about 1 lb), ends trimmed
1 tbsp olive oil
Salt + black pepper
1 egg, beaten (for egg wash)
Zest of 1 lemon
Chive blossoms, kale blossoms (optional)
METHOD
Preheat and prep:
Heat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to roughly 10x14 inches. Transfer to a parchment-lined baking sheet.
Build the border:
Score a 1-inch border around the edge with a knife — don’t cut all the way through. Prick the inside rectangle of the pastry with a fork to keep it from puffing too much.
First bake:
Brush the border with egg wash. Bake for 12–15 minutes, until lightly golden and puffed.
Add the toppings:
Sprinkle the Gruyère over the center. Toss asparagus with olive oil, salt, and pepper, then lay them across the tart (all in one direction looks nice).
Bake again:
Return to the oven and bake for another 15–20 minutes. The asparagus should be tender, the cheese melted, and the pastry golden.
Finish it off:
Grate lemon zest over the top and artfully place your edible blossoms just before serving. Serve warm or at room temp.
Make it yours:
No Gruyère? Try white cheddar, fontina, or even brie.
If your asparagus is thick, slice it in half lengthwise so it cooks evenly.
Want to get ahead? You can pre-bake the crust a day before — just rewarm before adding toppings.
This tart holds up beautifully on a brunch table next to a simple salad, deviled eggs, and something bubbly. It’s light, crisp, and feels like spring on a plate.