These bite-sized Gruyère & Asparagus Tartlets are both elegant and packed with flavor. With buttery, flaky pastry, nutty Gruyère cheese, and tender asparagus, they strike a delicious balance between rich and fresh.
I like to serve these at events that call for something extra charming. They have an elevated look that’s perfect for baby showers, wedding rehearsals, and book clubs. And you will be surprised how easy they are to make. It takes no time at all.
Why You’ll Love Them
✔ Perfect for Entertaining – They look fancy but are incredibly simple to make.
✔ Rich and Flavorful – Gruyère cheese adds a deep, nutty flavor that pairs beautifully with asparagus.
✔ Crispy, Buttery, and Light – The pastry bakes up golden and flaky, making these tartlets irresistible.
Helpful Tips
- Use Puff Pastry for a Buttery, Crisp Base – Store-bought puff pastry makes these tartlets easy to prepare while ensuring a delicate, flaky texture.
- Blanch the Asparagus for a Vibrant, Tender Bite – Quickly blanching the asparagus before baking helps maintain its bright green color and prevents it from being too tough.
- Grate Fresh Gruyère for the Best Melt – Pre-grated cheese doesn’t melt as smoothly, so always grate fresh Gruyère for the best creamy, gooey texture.
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Gruyère & Asparagus Tartlets
Ingredients
- 1 prepared pie crust
- 1 egg
- 1/2 cup heavy whipping cream
- 2 ounces Gruyère cheese finely grated
- 5 asparagus spears woody ends removed
- 1 tablespoon olive oil
- 1/2 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt to taste
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the wells of a mini muffin pan.
- Roll out the pie dough. Roll out to achieve a slightly larger circle. Use a cookie cutter or a cup to cut out 12 3-inch circles. Press the dough into the muffin molds. You can press them smooth or keep them slightly ruffled.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a bowl, whisk together the eggs, cream, and Gruyère cheese with a pinch of salt. Finely slice 2 asparagus spears and stir them into the mixture. Cover and set aside to infuse.
- Once cooled, pour the cream mixture into each of the crusts. Bake for 14 minutes or until just set. Let cool for a few minutes before removing from the pan.
- While the tarts bake, whisk together the olive oil, vinegar, mustard, and a pinch of salt.
- Shave the remaining spears of asparagus with a potato peeler. Dress them with the vinaigrette.
- Top each tartlet with asparagus ribbons and finely shredded Gruyere cheese. These can be served hot or cold.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.