Asparagus and Gruyere Tart



I just have to rave about this recipe!! It is beautiful, tasty and remarkably easy to prepare. Such a great dish for a brunch or a lunch; served as an appetizer or small plate; or even as a side dish or part of a buffet dinner. Frozen puff pastry is so easy to work with — let it thaw for 40 minutes and roll it out on a floured surface. Although Gruyere cheese can be a bit expensive, it is totally worth the investment. It has a wonderful complexity of flavours – at first fruity, later more earthy and nutty. I wrapped my asparagus in a little prosciutto — well, just because. The end result is a light, flaky, and oh so delicious mouthful!! (Take a minute to click over on the photo above — beautiful!)



  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 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. 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 15 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, 20 to 25 minutes.



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