FrenchGardenHouse Spring Vegetable Tart with Gruyère

Spring is the time to bring fresh, vibrant flavors to the table, and this Spring Vegetable Tart with Gruyère captures that seasonality in a refined, effortless way. This tart stole my heart at a favorite French restaurant, and the chef shared the recipe so I could bring a taste of France home to my {and now your!} kitchen.{I changed it slightly to use easy ingredients available here.}

Crisp asparagus, tender baby spinach, and sweet leeks are bound together in a silky Gruyère custard and encased in a golden, buttery crust—simple ingredients elevated to something extraordinary.

A Celebration of Seasonal Flavors

This tart is light enough for brunch yet substantial enough for a lunch or dinner. The vegetables are cooked just until tender, preserving their color and brightness, while the Gruyère custard adds a gentle richness without overwhelming the delicate flavors.

A subtle sprinkle of Parmesan or fresh herbs at the finish enhances both texture and aroma. Its elegance lies in the balance: creamy, savory custard; crisp, flaky pastry; and bright, fresh spring vegetables. Every bite is a perfect combination of flavor, texture, and visual appeal.

{you can make your own crust, or if you are in a pinch for time, buy a pre-made crust...I love the Marie Calendar frozen crusts.}

Recipe: Spring Vegetable Tart with Gruyère

Preheat oven to 375°F (190°C)

Ingredients:

For Crust

• 1 ¼ cups all-purpose flour
• ½ tsp salt 8 tbsp cold unsalted butter, cubed
• 3–4 tbsp cold water
• {Or use a pre-made crust.}

For Tart

• 1 cup crème fraîche or heavy cream
• 2 large eggs
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• 1 cup shredded Gruyère cheese
• 1 small bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby spinach leaves
• 1 small leek, thinly sliced
• Optional: ¼ cup finely grated Parmesan {but highly recommended!}

Instructions:

Prepare the Pastry:

1. Mix flour and salt.
2. Cut in cold butter until crumbly, add water 1 tbsp at a time until dough forms.
3. Chill 30 minutes.
4. Blind Bake: Roll out dough, line a 9-inch tart pan, chill 10 minutes.
5. Line with parchment, fill with weights, bake 15 minutes.
6. Remove weights, bake 5 more minutes.

*{If using a prepared frozen crust, follow directions on the box for this step.}

Make the Filling

1. Whisk eggs, crème fraîche, Dijon, salt, and pepper.
2. Stir in Gruyère.

Assemble:

1. Arrange asparagus, spinach, and leeks in crust.
2. Pour custard over vegetables.
3. Sprinkle Parmesan if using.
4. Bake: 25–30 minutes, until custard is set and lightly golden.
5. Serve warm or at room temperature.

Chef’s Tip

If your asparagus is especially thick, you can chop it up in smaller pieces {reserve a few for the top} and saute with sliced leeks before adding to this tart. Slice reserved asparagus in half lengthwise and arrange on top so it looks pretty.

To add a subtle finish, add more grated cheese on top and a light drizzle of extra-virgin olive oil and/or a few fresh herbs before serving. This tart is best enjoyed fresh but also keeps beautifully for a day or two, making it a perfect make-ahead dish for Easter or spring gatherings.

I hope you enjoy this easy tart, it's perfect for spring!