Asparagus + Gruyere Puff Pastry Tart


Asparagus + Gruyere Puff Pastry Tart

Servings 8 Servings


  • 1 frozen puff pastry sheet
  • all-purpose flour, for dusting
  • 1 tablespoon honey
  • 4 ounces gruyere cheese, grated
  • 4 ounces Parmesan cheese
  • 12-14 thick cut asparagus, woody stalks removed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 egg
  • 1 teaspoon water
  • ½ fresh lemon, juiced
  • 2 tablespoons fresh chopped thyme


Defrost pastry sheet according to package directions.

  • Preheat oven to 400°. Line a sheet pan with parchment paper.

Unfold the pastry sheet on a lightly floured surface and roll it to a roughly 10×15 rectangle. Trim off the uneven edges and place the pastry sheet on the prepared pan.

    Drizzle the honey over the pastry sheet. Sprinkle all of the Gruyere and ¾ of the Parmesan on top. Place the asparagus over the cheeses, drizzle with olive oil, and season with salt, and black pepper.

    • In a small bowl, beat the egg with the water. Brush the edges of the pastry sheet with the egg wash.
    • Transfer the pastry sheet to the oven and bake for 20 minutes, until golden and puffy, and asparagus are fork tender.

    Remove sheet pan from the oven. Squeeze fresh lemon juice over the asparagus, sprinkle with remaining Parmesan and fresh thyme. Enjoy!


      Note: Brie cheese can be replaced with Gruyere cheese.