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Flaky Asparagus and Gruyere Savory Breakfast Tart

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A flaky, buttery tart filled with fresh asparagus and nutty Gruyere cheese, perfect for a special breakfast or weekend brunch. This savory tart combines a tender crust with a silky custard filling for a comforting and elegant meal.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 2-inch pieces
  • 1 cup (100g) Gruyere cheese, freshly grated
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) heavy cream or half-and-half
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or unsalted butter (for blanching asparagus)
  • Optional garnishes: fresh thyme or chives, finely chopped; freshly cracked black pepper

Instructions

  1. In a large bowl, combine 1 1/4 cups sifted all-purpose flour and 1/2 teaspoon salt. Add cold, cubed butter and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces (3-5 minutes).
  2. Sprinkle 3 tablespoons ice-cold water over mixture. Gently mix with a fork until dough just comes together. Add up to 1 more tablespoon water if needed. Shape dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Bring a pot of salted water to a boil. Add asparagus pieces and blanch for 2 minutes until bright green and just tender. Transfer immediately to ice water to stop cooking. Drain and pat dry.
  4. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle about 1/8 inch thick. Transfer dough to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake another 5 minutes until slightly golden.
  6. In a medium bowl, whisk together 3 eggs, 3/4 cup heavy cream, 1 teaspoon Dijon mustard, salt, and pepper. Stir in grated Gruyere and blanched asparagus. Optionally add 1 teaspoon fresh thyme leaves.
  7. Pour filling into pre-baked tart shell, spreading evenly. Bake at 375°F (190°C) for 25-30 minutes until filling is set and top is lightly golden. Knife inserted should come out clean.
  8. Cool tart for 10 minutes on a wire rack before removing from pan. Garnish with fresh chives or cracked black pepper if desired. Serve warm or at room temperature.

Notes

Keep butter cold when making pastry dough to ensure flakiness. Chill dough for at least 30 minutes before rolling. Blanch asparagus to maintain bright color and tender texture. Grate Gruyere fresh for best melting and flavor. Cover crust edges with foil if browning too quickly. Reheat leftovers gently in a low oven to keep crust crisp.

Nutrition

Keywords: asparagus tart, savory breakfast tart, Gruyere tart, flaky pastry, brunch recipe, spring asparagus, easy breakfast, savory tart

Find it online: https://tempotaste.com/flaky-asparagus-and-gruyere-savory-breakfast-tart-easy-recipe-for-perfect-morning-meal/