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+ servings

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!


  • 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


  • 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.