This delicious Asparagus Gruyere Tart has a mix of fontina, Parmesan, provolone, asiago, and mozzarella, which is a cheese lover’s dream!

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’.

Easy Asparagus Gruyere Tart Recipe

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!

Easy Asparagus Gruyere Tart Recipe

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?

Easy Asparagus Gruyere Tart Recipe

This delicious Asparagus Gruyere Tart has a mix of fontina, Parmesan, provolone, asiago, and mozzarella, which is a cheese lover's dream!
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Servings 10 -12 people depending on how big you cut the pieces

Ingredients
  

  • 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

Instructions

  • 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.
  • 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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