Asparagus & Gruyère Tart
Time: 1 Hour
Servings: 6-8 Servings
Ingredients
- 1 Sheet High-Quality Puff Pastry, thawed
- 1 Bunch Fresh Asparagus, trimmed
- 1 C Grated Gruyère Cheese
- ½ C Whole Milk Ricotta
- 1 Egg
- 1 T Dijon Mustard
- 1 T Olive Oil
- 1 tsp Fresh Lemon Zest
- 1 T Chopped Fresh Thyme
- ½ tsp Kosher Salt
- ¼ tsp Freshly Cracked Black Pepper
- 1 Egg (for egg wash)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the puff pastry gently on a lightly floured surface to smooth the seams.
- Transfer the pastry to the prepared baking sheet.
- Score a ½-inch border around the edge using a knife, being careful not to cut all the way through.
- Whisk together the ricotta, Dijon mustard, egg, lemon zest, thyme, salt, and pepper until smooth.
- Spread the ricotta mixture evenly inside the scored border.
- Sprinkle the grated Gruyère over the ricotta layer.
- Toss the asparagus lightly with olive oil and arrange it neatly over the cheese.
- Brush the outer pastry edge with egg wash for a golden finish.
- Bake for 35–40 minutes, or until the pastry is puffed and deeply golden.
- Cool slightly before slicing and serving.
Go Rogue by finishing the tart with a drizzle of hot honey, a sprinkle of sea salt, and a few fresh shavings of lemon zest just before serving.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.