Crispy Asparagus Tart with Herbed Goat Cheese

You are going to love this easy asparagus tart. Flaky puff pastry is layered with shredded Gruyère, roasted asparagus and a sweet-spicy red onion chutney for a simple yet elegant appetizer or light meal.

Easy Peasy Asparagus Tart with Gruyere

This asparagus tart looks fancy but is quick to put together, making it a perfect dish to bring to gatherings or serve as an elegant appetizer at home.

Featured Ingredients

Puff pastry: store-bought sheets save time, or make your own if you prefer.

Shredded Gruyère: freshly shredded melts best and adds a nutty, savory flavor.

Asparagus: use fresh spears—they roast nicely and keep their texture.

Red onion chutney: thinly sliced red onion cooked down with salt, pepper, crushed red pepper (optional), sherry vinegar, olive oil and brown sugar for a sweet-savory finish.

How to Make Asparagus Tart

Parbake the puff pastry

Preheat oven to 400°F and lightly grease a sheet pan. Place the puff pastry on the pan and, without cutting all the way through, score a 1/2-inch border around the edge. Bake the pastry for 12 minutes until it begins to puff.

Assemble the tart

Remove the parbaked pastry from the oven. Inside the scored border, sprinkle the shredded Gruyère and scatter fresh thyme leaves. Arrange asparagus spears evenly over the cheese. Return to the oven and bake 15 minutes more, until the asparagus is tender and the pastry is golden.

Make the red onion chutney

While the tart bakes, sauté thinly sliced red onion in a large pan over low-medium heat for about 10 minutes. Add kosher salt and cook 2–3 more minutes. Add olive oil, black pepper and crushed red pepper and cook an additional 5 minutes. Stir in sherry vinegar and brown sugar and cook another 2 minutes, then set aside.

Serve

When the tart is done, spoon the chutney over the top, cut into eight pieces and serve warm.

Top Tips for the Perfect Asparagus Tart

Match asparagus sizes: Choose spears of similar thickness so they cook evenly.

Score a border: Cutting a shallow border about 1/2 inch from the edge helps the crust rise at the edges and keeps the center from puffing too much.

Pick your cheese: Gruyère is delicious here, but Swiss, Parmesan or mozzarella can be substituted 1:1.

Storage

Leftovers are excellent. Allow the tart to cool completely, then store in an airtight container in the refrigerator for 1–2 days.

To reheat

Place chilled slices on a baking sheet and warm in a 350°F oven for 5–8 minutes, or until heated through. Add extra shredded Gruyère before reheating if you like.

Asparagus Tart Recipe

A simple asparagus tart on puff pastry topped with shredded Gruyère and a homemade red onion chutney.

By: Emily Richter

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8

Ingredients

• 1 sheet puff pastry (homemade or store-bought)
• 4 oz shredded Gruyère
• 1 tsp fresh thyme leaves
• 1 bunch asparagus (~1 lb)

Red Onion Chutney

• 1 red onion, thinly sliced
• 1 tsp kosher salt
• 2 tbsp olive oil
• ½ tsp ground black pepper
• 1 tsp crushed red pepper (optional)
• 1 tsp sherry vinegar
• 2 tsp brown sugar

Instructions

1. Preheat oven to 400°F and lightly grease a sheet pan.
2. Place puff pastry on the pan and score a ½-inch border without cutting through. Bake 12 minutes.
3. Remove pastry and top inside the border with shredded Gruyère and thyme. Arrange asparagus on top and bake 15 minutes more.
4. While the tart bakes, cook the red onion chutney: sauté onions over low-medium heat 10 minutes, add salt and cook 2–3 minutes more. Add olive oil, pepper and crushed red pepper and cook 5 minutes. Stir in sherry vinegar and brown sugar and cook 2 more minutes; set aside.
5. Top the baked tart with chutney, slice into 8 pieces and serve warm.

Tips & Notes

• Omit crushed red pepper if you prefer no heat.
• The chutney is optional—store-bought onion jam also works as a shortcut.

Nutrition

Calories: 269 kcal, Carbohydrates: 16 g, Protein: 7 g, Fat: 20 g, Fiber: 1 g, Sugar: 2 g

Nutrition information is an approximation.