asparagus gruyère tart
March 5, 2014 § 119 Comments
Asparagus is making it debut in the markets right now and for me it is the first sign of spring! Here is a delicious spring-like tart recipe for you to make. Although it takes just minutes to put together, this savory tart makes an impressive appetizer, brunch or in our case a late afternoon refreshment. You could even serve it as a main course with a simple green salad or it is a lovely choice to “take along” to a friend’s for a potluck.
Scoring the dough: Use a sharp knife to ensure that the edges rise evenly; prickling the center of the pastry with a fork keeps it from puffing up too high as it bakes.
I n g r e d i e n t s
- flour, for work surface
- 1 sheet frozen puff pastry, thawed according to package instructions
- 5-1/2 ounces shredded Gruyère cheese
- 1-1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- coarse salt and fresh ground pepper
M e t h o d
Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry into an approximate 16×10 inch rectangle. Place the pastry on a baking sheet. Using a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
Remove the pastry from the oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with olive oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.
COTTAGE GROVE HOUSE 
Oh I can’t wait for asparagus here! Lovely lovely tart.
Thank you Darya. I’m always so happy when the asparagus arrives at the market. Hopefully it is coming to you soon! :)
This is a beautiful tart. Such great presentation. Spring!
Even if “spring” is only an idea right now, it makes me happy. It’s in the air though, I can feel it. :)
Oh yum!! Katie made something very similar to this at Christmas. So delicious!!
This is so pretty.. The asparagus is so perfect…so thin! I was able to snatch up some really thin asparagus the other day.. and made a chicken dish with it. I can never get enough of it… honestly.
It looks like I’ll be running back to the store for more! I need to make this tart, and wont rest until I do!!
Wonderful recipe! Such lucky guys you have at home.. I hope they realize the gem that they have.. xx
The thin stalks are my favorite. Steamed with a little olive oil and lemon drizzled on…yum. Add it to your list for sure! It only takes a few minutes to prepare and I think I’ll make it for breakfast next time. Wish I could go the extra step and actually prepare the pastry too! Not even going to try Prudy…I already know it would be a disaster in the kitchen.
Yummy!
:) Yes….
This sounds very tasty and looks like a piece of artwork!
That is very kind of you to say! :) Doesn’t food taste better when it is presented well too? The sense of sight and taste are very connected…as much as taste and smell, for me. Thank you for stopping by and leaving such a nice comment.
Presentation often makes a world of difference! I hope mine will look as nice as yours :)
This is a great recipe! I have the same recipe in one of my favorite cookbooks! Your tart is perfectly cooked. I can taste the delicious gruyere and gorgeous asparagus; yum!
Oh good! Hope you make it as often as I do. I found this recipe years ago and copied it down and used to make it quite often. I always think about it when I see the asparagus arrive and usually rush home and make one. Thank you Shanna…
Oh, and I like your new look on your blog Shanna! :)
I have posted this same tart– it is one of my favorites!! Great for potluck too- looks pretty & is simple to whip up :) Love it!
You did? I’ll have to head over to your blog and see your post. I think it would be a wonderful breakfast tart too. Love the simplicity of putting it together.
Thanks for peeking at mine…. :) Great minds think alike- it’s sooooo good!
Looks delicious and so easy to make! Your presentation is lovely too!Yes yes spring is here!…perhaps if we say it enough times it will be here soon! :)
It really is easy to make. I’ll join in and say it over and over…spring is here! Thank you! Hope you get a change to put an asparagus tart together…it’s so wonderful, you’ll love it.
You had me at gruyère. Its my favorite every!!!
I love gruyère too! It is one of those very comforting cheeses. Melts so well and the flavor is nutty and so delicious. It’s perfect in this tart.
Woow the tart looks sooo delicious. I can feel the taste just by looking at the picture. Yumm!
Then I have accomplished my goal with this post! :) It is delicious and you really would be pleased if you made one, and like me….most likely overeat! That is why it is good to make it for guests. Then you wouldn’t be tempted to keep eating and eating…
What a delightful start to Spring! And those spears are so beautifully thin. I’ve been eyeing up the asparagus – which probably doesn’t surprise you – in my local stores. But they’re still pretty much bog-standard fair that’s available throughout the year. When I can get me greedy paws on some thin ‘uns…
Yes! Spring. It’s in the air today. Just came in and I was actually outside without the feather coat. I’m always so surprised asparagus is available year round at an outrageous price; it’s stringy and it doesn’t even taste good. Happy when it’s in season at 1/3 of the price. Wish I could ship a bunch of thin ones your way!
Dishes like this are some of my absolute favorites. Simplistic, easy, and yet so fabulous. I love the idea of combining asparagus and gruyere! That’s one of my favorite cheeses – I can only imagine how wonderful they must be on top of flaky puff pastry. Inspiring and beautiful work here.
Hi Lisa. Everything you said describes this asparagus tart beautifully. It’s simple and elegant. Thank you for your kind compliment. Hope you get a chance to put one of these tarts together. It’s impressive and delicious.
What a beautiful job you did creating this delicious tart.
Jovina, thank you so much. :)
What a beautiful tart, we are big fans of asparagus as well. I have everything to make this tart but the cheese. Off to the market…..
Hope you picked up the cheese! Maybe you’ll make the pastry from scratch…I wouldn’t dare try, can barely make a nice flaky pie crust! :) It is one of my goals in life. Perfect the pastry.
Your timing with this recipe is impeccable, as I just purchased the most beautiful asparagus yesterday. Now I know what I’m doing with it! Thank you!
Oh good! Isn’t the asparagus wonderful right now! I want to find some nice fat ones for an asparagus soup. Hope you make the tart!
Months to go here before the first asparagus. Lucky you! I love it in puff pasty tarts. Yours looks delicious.
Yes, seems like puff pastry makes everything taste good! :) Thank you, and perhaps you have something in season now that would be a good substitute for the asparagus?
Yay, spring! Very pretty :-) Just sauteed up a half-bunch for lunch today (served with leftover braised tofu, not gussied up nicely like yours is) and was so happy to taste the green. Your tart is lovely.
Bet the sautéed asparagus was wonderful, especially with all the snow on the ground. Green! Something other than white or brown. Braised tofu sounds so good Liz. I love firm tofu slowly baked or braised. Your lunch sounds perfect.
So beautiful!
Thank you. :)
Those really thin asparagus look gorgeous (they look so tender!), as does the tart. Enjoy your early spring, I can’t wait to see all the things you’ll make as spring and then summer comes around.
I really like the tender thin asparagus. I found some last year and couldn’t even believe they were asparagus they were so thin. They were wonderful. It really is early spring here today. A little drizzly here and there, but I’ve been out without a coat! A little sun is good for the soul right about this time of year.
Oh gorgeous looking tart.. I loved it. What a fantastic idea
Thank you Sonal. :) Good day!
Those spears looks so delicious as does the tart.
There are stacks and stacks of asparagus at the market right now and they are so lovely, I can not walk past without picking up a bunch. Must find a nice fat bunch for a soup.
Your asparagus looks so lovely and delicate. I do love a good tart, especially one with Gruyère. Just a whiff of that beautiful cheese and I’m transported straight back to my childhood and dad’s steaming pots of fondue.
Hi Saskia. Awww..steaming pots of dad’s fondue sound so heavenly. I’ve never had fondue in my whole life! You’d think I was living in a cave or something. It sounds so charming, I must try it.
This looks really lovely – making my mouth water. Officially the British asparagus season doesn’t start until 23 April. This British website is giving me inspiration…
Nice website! I’m not even sure when the official asparagus season begins over here. Suddenly the markets are full of them! I love the white asparagus too. I haven’t seen those yet…maybe in April. Thank you for the link!
http://www.british-asparagus.co.uk/
You can never go wrong with this recipe. yum. I think I’ll make it this weekend for a small group coming over after a concert.
I love these first early thin shoots-
I agree Wendy. It is flawless and I don’t think it can be messed up! :) Hope you make it, your group will be impressed! What concert are you attending?
My husband and dad are both jazz musicians and had a concert this weekend on the island… alas I ended up with breakfast duties- leftover bread turned french toast with banana and pecans- we didn’t suffer.
Are you ever on Orcas Island?
No, no suffering at all with the sound of french toast, bananas and pecans. How lovely to be in a family of jazz musicians! I absolutely love Orcas Island and several years ago we visited quite often. We have talked about getting over there soon. What a wonderful place to live Wendy.
Another winner Seana, just beautiful, and for me asparagus and gruyere are a match made in heaven.
Thank you Sandra. It is a match made in heaven for me too…gruyère and asparagus…and puff pastry seals the deal. Thank you…
What a beautiful tart!
:) Thank you. And you sure have a sweet gravatar!
Looks fantastic! Love Asparagus and Gruyere together!
Jessica
Thank you Jessica! Nice to see you here today. :)
Beautiful long delicate stalks of asparagus – I don’t think I’ve ever seen such fine ones. And I love the sound of your tart – gorgeous!
I think the thin ones are an early spring varietal. It is as though the farmers didn’t want to wait for them to fatten up. :) They are very tender and delicate.
My mom made something similar to this a while ago. Yours looks delicious!
I hope you enjoyed your mom’s tart. Isn’t it delicious! My son (he’s 16) almost ate the whole thing! :) He loved it.
No words to express my feelings for this culinary work of art except beautiful/delicious (two words, I guess)!
So glad you like it! Your comment is so kind :)
I’m a fan of tart, sweet or salty but these one is so appetizing with these fresh asparagus on the top.
I love tart too, I think it must be the wonderfully flaky puff pastry that I’m attracted to. I really need to learn to make puff pastry from scratch. The store bought works fine, but I can imagine like anything else homemade would be much better. ;)
I agree with you, this is my next target too :)
Great combo. Effing tasty!
Thank you. :)
This looks almost too pretty to eat! But I would very much like to eat it anyway!:)
Isn’t it interesting how just like people some food are photogenic and some aren’t? This tart is very photogenic. The chocolate cake I made the other day was so delicious! I even used almond meal instead of flour. I was so excited to post it and share the recipe but the photo’s were horrible! Chocolate cake is not photogenic. :)
I’m exactly like you, asparagus make spring! Despite i love them, I’ve always use the asparagus in simple ways such as risotto or with pasta… I’ll try to put them in use following your recipe! thanks a lot!
I feel the same way. Once I see asparagus in the market I start feeling spring in the air. Asparagus in risotto and pasta is the best and my favorite. This tart is very nice too. I think you will enjoy it very much.
Gorgeous tart Seana! Love everything about it and will even consider making it in Autumn, ’cause I really can’t wait til next Spring to try this! :)
I think Autumn would be a nice time to have this tart! Do it! Perhaps making it with apples or pears and gruyère would be wonderful for your season. Mmm that sounds really good actually.
So simple and delicious! Very nice indeed!
Hi Serena. Thank you! :)
Gorgeous fare, as usual! :)
Thank you Serena. :)
Love this kind of recipes, simple and delicious at the same time! and what a great combo asparagus+gruyere, thanks!
Thank you and don’t you think something like this would be wonderful with an nice bowl of soup? :)
I’ve been meaning to make some with ricotta every spring for the past few years, but I always get distracted and use the asparagus for something else. one day, I will make it ;-) yours looks amazing!
Oh wow, I would love this with ricotta. What a great idea. Hopefully you’ll get to it this spring and post it. :)
this looks so tasty – i absolutely love asparagus!
Thank you, I love asparagus too, anyway you cook it, it is such a unique vegetable. So elegant and yet so simple to prepare.
Looks so tasty. I love those types of tarts! I often make them but I have never made one of just asparagus and gruyere. Will have to try :)
I am very interested in experimenting with other ingredients for a tart. This is my first tart of any sort and it was so wonderful I can imagine many other types, both savory and sweet. Thank you for stopping in and leaving me a nice comment. :)
Delightful! I love asparagus. They are starting to make an appearance here too. I plan a risotto…
Oooh, I love risotto with asparagus, good call. Starting to see the light of spring after this very gloomy winter we’ve had here. A very dark winter indeed.
Beautiful, beautiful tart and I can’t wait for asparagus to show up here at the markets.
Asparagus season is here now and I am so happy to see it. It’s such an adventure to go into the produce section at the market and see the beginnings of the new crop. Can’t remember a time when I anticipated a season change like I am right now. What a gloomy winter this year!
What a poetic tart. You’re putting the art in the tart for sure! Gorgeous
Sounds like you are poetic Azita! :)
Asparagus season right around the corner, your tart is making me very sorry that I didn’t take advantage of that sale on gruyere at Whole Foods last Friday. Drat! :)
Hello John! Darn, maybe next visit they’ll have gruyère on sale still. thewindykitchen left a comment saying she has been wanting to make this tart with ricotta. Sounds like a good idea. Nice to see you here, thank you for stopping in and leaving me a comment. :)
We go to friends for Easter each year and they ask me to bring a side dish…this would be perfect.
I think this tart would be a wonderful choice for an Easter side dish. It is so well received and pretty high up on the fancy scale. Good idea Karen.
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Asparagus is one of my favorite veggies–that’s a beautiful tart!
Thank you Nancy, asparagus certainly is a perfect vegetable for such a tart. Thank you for your nice comment.
I am experiencing asparagus envy! I haven’t spotted a stalk in the markets here yet, but surely it will officially be spring when that day comes. Love that they’re kept so much in their slender, stalky glory in this tart.
Hi Irina. I have really been enjoying your blog lately and again, congratulations on your one year mark. You have such a wonderful eye for photographs and your food presentation is always so delightful. Thank you for stopping in here today, Nice to hear from you.