Delicious Sheet Pan Spring Asparagus and Gruyere Tart Bliss
This Sheet Pan Spring Asparagus and Gruyere Tart combines flaky pastry with vibrant asparagus and creamy Gruyere for a delightful dish.
Equipment
- Oven
- Baking Sheet
- Rolling Pin
- Mixing bowl
Ingredients
For the Tart Base
- 1 sheet Puff Pastry store-bought or homemade
For the Filling
- 1 bunch Asparagus trimmed
- 1 cup Gruyere Cheese grated
- 1/2 cup Ricotta Cheese
- 1 large Egg beaten for egg wash
- to taste Salt
- to taste Pepper
Optional Toppings
- 1/4 cup Fresh Herbs thyme or chives
- 1/2 cup Cherry Tomatoes halved
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry onto a baking sheet, folding the edges inward to create a rustic border.
- Spread ricotta cheese evenly over the pastry, leaving a one-inch border.
- Arrange fresh asparagus spears on top of the ricotta.
- Sprinkle grated Gruyere cheese over the asparagus.
- Beat the egg and brush it around the pastry edges.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before slicing.
Notes
Feel free to customize with your favorite vegetables or cheeses.