Appetizers, Brunch

Recipe—Asparagus Gruyére Tart

Since asparagus is plentiful at the market right now I thought I would post a simple, yet elegant asparagus recipe that will excite your palate. The final product looks impressive and tastes just as good. This asparagus tart is perfect as an appetizer or a side dish with brunch. You really can’t go wrong serving it warm or cold. It is very easy to make and requires hardly any prep time at all. Enjoy!

1/4 c flour, for work surface
1 sheet frozen puff pastry, thawed (I love Pepperidge Farms)
2 c Gruyére cheese, shredded
1 bundle thin asparagus spears
olive oil
lemon pepper
sea salt


  • Preheat oven to 400º.
  • On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and trim uneven edges.
  • Carefully move the pastry to a baking sheet.
  • Using a knife, lightly score pastry dough 1 inch in from the edges to give it a border. This is identifies the boundary you will put your cheese and asparagus in.
  • Using a fork, poke the dough inside the rectangle at 1/2-inch intervals.
  • Bake pastry until golden, about 15 minutes.
  • While the pastry is baking, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.
  • In a large bowl toss the asparagus with olive oil, lemon pepper, and salt.
  • Remove pastry shell from oven. (If your pastry swells up lay a clean kitchen towel over the top and gently press down until it is about a 1/2” tall.)
  • Evenly sprinkle with the shredded Gruyére.
  • Arrange the asparagus in a single layer over Gruyére, alternating ends and tips.
  • Bake until spears are tender, approximately 15–20 minutes.
  • Allow to cool and then cut into squares using a pizza cutter.

For some great information about asparagus check out a previous post of mine here:


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