Asparagus Gruyere Tart

asparagus gruyere tart

This is my FAVORITE tart. It is easy to make and looks sophisticated and pretty. I made it the other day as a light lunch to celebrate a friend’s birthday. We ate it with a green salad. In the past, I have served it as an appetizer and have brought it for several potluck events. I use store-bought puff pastry. This recipe is from Everyday Food but I had to adjust the cooking times (posted below). Finely minced garlic could also be added to the pre-baked puff pastry before adding the cheese and asparagus.

  • Yield: Serves 4
  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded (can substitute Emmentaler or Fontina cheese)
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper
  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet (I also use parchment paper). With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 10 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.

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