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Asparagus and Gruyère Tart Recipe

Asparagus and Gruyère Tart Recipe

Learn how to make this homemade Asparagus and Gruyère Tart with a buttery shortcrust pastry and creamy cheese filling. This best spring baking recipe features seasonal asparagus arranged in an easy yet impressive pattern – perfect for brunches, light lunches, or elegant starters.
Difficulty:
Intermediate
Prep Time:
35 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
An overhead shot captures this rectangular Asparagus and Gruyère Tart resting on a weathered wooden serving board, showcasing perfectly aligned asparagus spears arranged in an elegant pattern atop the golden-brown custard filling. Natural window light highlights the vibrant green asparagus against the creamy yellow custard and the flaky, bronzed pastry edges. A scattering of fresh thyme sprigs and a small bowl of flaky sea salt sit alongside, while a just-cut slice reveals the luscious custard layer studded with melted Gruyère. The tart is photographed on a rustic linen cloth with vintage silver cutlery, creating a sophisticated yet approachable spring tablescape.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g fresh asparagus spears</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm rectangular tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor (or by hand), combine the flour, salt, and cold butter cubes. Pulse until the mixture resembles fine breadcrumbs. The cold butter is crucial here – it creates steam pockets during baking that result in flaky pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this will develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a shape large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, gently pressing into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the pastry is dry and just beginning to color at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, prepare your asparagus. Trim the woody ends and blanch in boiling water for just 2 minutes. Immediately plunge into ice water to stop the cooking process and preserve the vibrant green color. Pat dry thoroughly with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). Sprinkle two-thirds of the grated Gruyère evenly over the base of the partially baked pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a bowl, whisk together the eggs, cream, milk, thyme leaves, nutmeg, salt, and pepper until well combined. This custard base will set to a silky texture during baking while carrying the flavors of herbs and cheese throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour about two-thirds of the egg mixture over the cheese in the pastry case. Arrange the asparagus spears in a neat pattern (tips all facing one direction or alternating), then pour over the remaining egg mixture, being careful not to flood the tart. The asparagus should partially protrude from the custard for a beautiful finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the remaining Gruyère over the top and bake for 25-30 minutes until the filling is just set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which can cause the filling to become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool for at least 15 minutes before removing from the tin – this resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor experience. The tart can be made a day ahead and gently reheated before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Asparagus and Gruyère Tart Recipe?

This elegant tart features a buttery shortcrust pastry made with flour, butter, egg yolk and water. The filling combines fresh asparagus spears, Gruyère cheese, eggs, double cream, milk, fresh thyme, nutmeg, salt and pepper for a sophisticated spring dish.

How to cook Asparagus and Gruyère Tart Recipe at home?

Learn how to cook Asparagus and Gruyère Tart Recipe by first making a buttery shortcrust pastry, blind baking it until golden, then filling it with blanched asparagus spears arranged in an elegant pattern. The custard mixture of eggs, cream, milk and Gruyère cheese creates a silky base that sets to perfection when baked at 180°C for about 30 minutes.

What's the secret to preventing a soggy bottom on a savoury tart?

The key is thorough blind baking. Line your pastry case with parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, then bake for another 5-7 minutes until the base is dry and starting to colour. This creates a moisture barrier before adding wet fillings.

Can I prepare this spring tart ahead of time for a dinner party?

Yes! This tart can be made a day in advance and stored in the refrigerator. For the best flavour and texture, allow it to come to room temperature before serving, or gently reheat at 160°C for 10-15 minutes. The pastry stays crisp and the filling remains silky.

What's the best cheese substitute if I can't find Gruyère?

If Gruyère isn't available, Emmental makes an excellent substitute with its similar nutty flavour and good melting properties. Other alternatives include Comté, Jarlsberg, or a mild white cheddar, though each will impart a slightly different character to the finished tart.

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Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a shape large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, gently pressing into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the pastry is dry and just beginning to color at the edges." }, { "@type": "HowToStep", "name": "Prepare asparagus", "text": "While the pastry is baking, prepare your asparagus. Trim the woody ends and blanch in boiling water for just 2 minutes. Immediately plunge into ice water to stop the cooking process and preserve the vibrant green color. Pat dry thoroughly with kitchen paper." }, { "@type": "HowToStep", "name": "Add cheese layer", "text": "Reduce the oven temperature to 180°C (160°C fan). Sprinkle two-thirds of the grated Gruyère evenly over the base of the partially baked pastry case." }, { "@type": "HowToStep", "name": "Prepare custard", "text": "In a bowl, whisk together the eggs, cream, milk, thyme leaves, nutmeg, salt, and pepper until well combined. This custard base will set to a silky texture during baking while carrying the flavors of herbs and cheese throughout." }, { "@type": "HowToStep", "name": "Assemble tart", "text": "Pour about two-thirds of the egg mixture over the cheese in the pastry case. Arrange the asparagus spears in a neat pattern (tips all facing one direction or alternating), then pour over the remaining egg mixture, being careful not to flood the tart. The asparagus should partially protrude from the custard for a beautiful finish." }, { "@type": "HowToStep", "name": "Bake", "text": "Sprinkle the remaining Gruyère over the top and bake for 25-30 minutes until the filling is just set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which can cause the filling to become rubbery." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Allow the tart to cool for at least 15 minutes before removing from the tin – this resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-10", "reviewBody": "This asparagus tart is absolutely divine! The balance between the buttery pastry, creamy custard, and the fresh asparagus is perfect. I made it for a spring garden party and everyone was impressed.", "name": "Perfect balance of flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Nielsen", "datePublished": "2024-04-08", "reviewBody": "I served this at a dinner party and it was the star of the show! The presentation is elegant and the Gruyère adds such a wonderful depth of flavor. My guests thought I had ordered it from a bakery!", "name": "Dinner party showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Wong", "datePublished": "2024-04-12", "reviewBody": "I've never been a huge asparagus fan but this tart changed my mind completely! The blanching method keeps the asparagus perfectly tender-crisp, and the custard is silky smooth. Absolutely delicious!", "name": "Asparagus never tasted better", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dubois", "datePublished": "2024-04-15", "reviewBody": "The pastry turned out wonderfully crisp and the filling was creamy perfection. I appreciated the detailed instructions about not overworking the dough. This recipe deserves all the praise it gets!", "name": "Crisp pastry, creamy filling", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-04-05", "reviewBody": "I've made this tart three weekends in a row now! It's become our family's favorite brunch dish during asparagus season. The nutmeg and thyme complement the asparagus and Gruyère beautifully.", "name": "Weekend brunch favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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