Irresistibly Easy Sheet Pan Spring Asparagus and Gruyere Tart
Celebrate spring with this Sheet Pan Spring Asparagus and Gruyere Tart, featuring flaky pastry, tender asparagus, and creamy Gruyere cheese for a delightful dish.
Equipment
- large sheet pan
- Rolling Pin
- bowl
Ingredients
For the Tart
- 1 sheet Puff Pastry store-bought is fine
- 1 bunch Asparagus trim the ends
- 1 cup Gruyere Cheese grated
- 1 large Egg for egg wash
- to taste Salt
- to taste Pepper
Optional Add-Ins
- 1/2 cup Cherry Tomatoes
- 1 tablespoon Fresh Herbs like thyme or parsley
Instructions
How to Make Sheet Pan Spring Asparagus Tart
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry onto a large sheet pan, allowing for a slight border on the edges.
- Spread the grated Gruyere cheese evenly over the puff pastry, keeping a small border clear.
- Arrange the trimmed asparagus spears in a decorative pattern atop the cheese.
- Season with salt and pepper to taste.
- Brush the edges of the pastry with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Cool the tart slightly on a wire rack before slicing and serving.
Notes
For best flavor, freshly grate your Gruyere cheese, and feel free to experiment with additional vegetables or herbs for a personalized touch.