This tart puts all other tarts to shame.
Not a fan of asparagus? Swap it out for other veggies like carrots or potatoes. Or, if you’re feeling extra ambitious, make a tart with a combo of all three!
What You’ll Need:
2 sheets puff pastry
2 tablespoons honey dijon mustard
3 cups Gruyere cheese
1 1/2 pounds asparagus
1 tablespoon olive oil
Salt and pepper
What to Do:
Remove puff pastry from the freezer. Once defrosted, cover a cookie sheet with parchment paper and add both sheets of puff pastry. On the top layer, make a small cut approximately 1-inch from the edge but don’t cut all the way through. (This is how you get that nice crusty edge.) Use a fork to pierce the dough in the center.
Preheat oven to 400°. Bake the puff pastry for 15 minutes or until golden brown.
Prep your asparagus by washing them and removing the ends so they’ll fit in the pastry. Cover in olive oil, salt, and pepper.
Remove the puff pastry and spread dijon mustard in the center and top with Gruyere cheese. Layer in asparagus on top of the cheese.
Bake for another 20–25 minutes or until the asparagus is fully cooked. Let cool for a few minutes and drizzle with balsamic vinegar before serving.