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asparagus gruyere tart

asparagus gruyere tart recipe appetizer
I majorly underestimated this recipe. The non-homemade dough and limited ingredients had me prepared for a lackluster result. Boy was I wrong and happy to admit it. This asparagus gruyere tart went like hot cakes (although, I’ve never seen just how fast hot cakes go; I’ve only heard it’s quite fast). The pastry becomes airy and light while the gruyere melts into rich creaminess. And although we chose some stalks of fresh asparagus, I’m sure any veggies (i.e. peppers or brussels sprouts) would make a lovely substitute. See full recipe below.
 asparagus lemon gruyere
asparagus gruyere appetizer or entree puff pastry tart


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.
2. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
3. 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.
4. Bake until golden, about 15 minutes.
5. Remove pastry shell from oven, and sprinkle with Gruyere.
6. 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.
7. Brush with oil, and season with salt and pepper.
8. Bake until spears are tender, 20 to 25 minutes.

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