Easy Asparagus Gruyere Tart Recipe
I came across the original recipe for this Asparagus Gruyere Tart from ‘Chefanie Frasco’ at The Chefanies while participating in a fun little foodie event, the Secret Recipe Club, which was created by Amanda at Amanda’s Cookin’.
I happened to have half of a package of puff pastry ready to be used up and the Asparagus Gruyere Tart was calling to me, so off I went!
I made one substitution, which was the type of cheese I used. Ideally I would have loved to use Gruyere, but I ended up using a mix of fontina, Parmesan, provolone, asiago and mozzarella. Even though I had to use my second choice for the cheese, it turned out so delicious. This is a simple and delicious recipe for cheese and vegetable lovers alike. Ready for the recipe?
Asparagus Gruyere Tart
Yield: up to 10-12 people depending on how big you cut the pieces
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded (I subtituted for a shredded Italian cheese mix of fontina, Parmesan, provolone, asiago and mozzarella)
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.
The Chefanies and Martha Stewart