Asparagus Gruyere Tart


I have been a little obsessed with vegetables lately. Maybe it’s the weather. Maybe it’s all the beautiful colors of chard I’ve been seeing at the market. Or maybe it’s from enjoying a few too many summer-time beers that I’m subconsciously wanting more greens in my diet.

None of the ‘why’ really matters; it just warrants all the seriously fun things with I’ve been cooking with vegetables. Some healthy, some (like this one) not so much. But this was so good it was worth it. I made this for dinner but I think it would make a fantastic appetizer cut into smaller pieces. Once you have the dough all rolled out, this is ready in no time and requires little effort which is good for a weeknight dinner or for a no-fuss appetizer at a dinner party!

The recipe says you can use a few different kinds of cheeses but I would really urge you to stick with the Gruyere. I love it and I think it’s mostly because it reminds me of so many classic French dishes like croque-monsieur/madame and quiche. There has to be a reason why the French love cooking with it so much, right?

Recipe here from Martha Stewart


  • 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


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 10- 15 minutes.

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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