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Asparagus, Gruyere and Strawberry Tart


  • - 1 (397g) pkg. frozen puff pastry, thawed according to package instructions
  • - All purpose flour for dusting
  • - 1 egg, beaten
  • - 2 Tbsp Bonne Maman strawberry jam, plus more for drizzling
  • - 1 cup grated Gruyere cheese
  • - 1 bunch asparagus, trimmed and cut in half Salt and pepper for taste
  • Sel et poivre au goût;
  • - Handful of micro greens (such a radish or basil) for garnish

Serves: 4
Prep Time: 20 mins.
Cook Time: 15-20 mins

  1. Preheat oven to 400°F and line baking sheet with silicon baking mat or compostable parchment paper.
  2. On floured surface roll out puff pastry (if not pre-rolled) into a square or rectangle about 12- x 12- inches. Using a pizza cutter or knife trim about 1/2 inch of pastry around edges and fold over outer edge to create a frame. Place back in fridge while you prepare remaining ingredients or waiting for oven to come to temperature.
  3. With pastry brush, brush surface and edges of puff pastry lightly with egg wash then with a light coating of Bonne Maman strawberry jam.
  4. Sprinkle with Gruyere and cut asparagus. Season with salt and pepper.
  5. Bake for 15 minutes or until pastry is golden brown and asparagus is tender. Let cool for 5 minutes before adding a handful of fresh micro greens and a drizzle of more jam if desired. Enjoy!

Recipe developped by Christine Tizzard.

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