Asparagus Tart
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1 cup unsalted butter – cold, cut into 0.5-inch cubes
- 3/4 cup ice water
- 1/4 cup all-purpose flour – for dusting
- 1 pound asparagus – trimmed
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1 large egg – beaten (for egg wash)
- 1 tbsp Dijon mustard
- 1 1/2 cups Gruyère cheese – coarsely grated
Instructions
1. Combine 2.5 cups all-purpose flour and 1 tsp of the kosher salt in a large bowl. Cut in the cold unsalted butter with a pastry cutter or fingertips until pea-sized pieces remain.
2. Drizzle in about 0.5 cup of the ice water and toss just until the dough holds when pressed; add more water a tablespoon at a time as needed (you may not need all 0.75 cup). Press into a rough 6x8-inch block; do not knead.
3. Lightly dust the counter with some of the dusting all-purpose flour. Roll the dough into a 12x18-inch rectangle. Fold like a letter into thirds, turn 90 degrees, then fold into thirds again. Wrap and chill 20 minutes.
4. Repeat the roll-fold-chill sequence two more times, using dusting flour as needed and chilling 20 minutes between folds. After the final chill, keep the dough refrigerated while you prepare the toppings.
5. Toss the trimmed asparagus with the olive oil, the remaining 0.5 tsp kosher salt, and the black pepper until evenly coated.
6. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
7. On a lightly floured surface, roll the pastry into a 10x14-inch rectangle about 1/8 inch thick. Transfer to the lined sheet. Using a knife, score a 1-inch border around the edges without cutting through, and dock the center all over with a fork.
8. Brush the scored border with the beaten large egg. Spread the Dijon mustard thinly over the docked center. Sprinkle half of the Gruyère cheese over the mustard.
9. Arrange the asparagus spears in a single layer over the cheese, alternating tips and bases for even coverage. Top with the remaining Gruyère cheese.
10. Bake until the pastry is deeply golden and puffed and the asparagus is tender-crisp, 25–30 minutes (the center should feel set to the touch and the bottom crisp when lifted). Cool 5–10 minutes, then cut into squares and serve warm or at room temperature.
Asparagus Tart is a bright, savory pastry that celebrates the grassy sweetness of spring asparagus against a flaky, buttery crust. The creamy tang of Dijon and the nutty melt of Gruyère create a simple but luxurious filling that lets the vegetable shine. Served warm or at room temperature, it balances crisp pastry, tender spears, and a gentle richness that suits brunch, lunch, or a light supper.
Rooted in French tart tradition, versions of asparagus tart have appeared in cafés, bistros, and home kitchens across France and neighboring regions for generations. The dish evolved from classic savory tart techniques—scoring, docking, and baking a laminated or shortcrust base—adapted seasonally to showcase early spring produce. Today it remains a staple of spring menus, reflecting an emphasis on minimal adornment and good cheese to highlight peak asparagus.