Asparagus Gruyère Tart

puff pastry dough asparagus tartI’ve been going through a lot of asparagus lately, steamed or grilled, with a quick kiss of green garlic aïoli, dressed in vinaigrette or spritzed with lemon and black pepper. This time of year, I’ll eat asparagus nearly every day until I’m positively sick of it, until I don’t want to look at another spear of asparagus ever again. Which, fortuitously, is usually just in time for the season to wind down, and then blink, a year goes by and I’m wondering when the asparagus will be coming in again.

And when you’re eating so much of the stuff, a little variety comes in handy. This recipe first caught my eye with its fetching good looks, but then I happily realized it’s in the quick-and-easy category as well: store-bought puff pastry browned in the oven, fresh green asparagus and tangy Gruyère cheese  arranged on top and a finishing bake. Voilà! A very pretty dish for lunch that sings of spring.  I brushed the tart with a bit of grainy Dijon mustard, and while I liked the acidity, the mustard’s tang overwhelmed the asparagus slightly; I might just drizzle on some balsamic vinegar before serving the next time out. Served with a bright salad, the flaky richness of the puff dough satisfies for a vegetarian main course, or you could add it to a chic, simple brunch spread. I might serve the tart with Julia Child’s ramekin-baked eggs, some nice prosciutto and a heap of strawberries. Mimosa, anyone?

Asparagus Gruyère Tart
adapted from Everyday Food: Great Food Fast, 2007

  • 14 oz frozen puff pastry
  • 1 1/2 C Gruyère cheese, shredded
  • about 2 lbs medium asparagus
  • 1 Tbsp olive oil
  • Salt & pepper

Thaw the puff pastry in the fridge, 2-3 hours or per package instructions.

Preheat the oven to 400 degrees. Lightly flour your work surface and roll out the puff pastry into a 14″ x 11″ rectangle. With a sharp paring knife, score the dough 1″ from the edge of the puff dough (taking care not to cut all the way through) to form a rectangle. Pierce the dough inside the rectangle repeatedly with a fork, in about 1/2″ intervals; docking the dough will keep it from puffing up too much and form the tart’s border. Bake until golden brown, 15-18 minutes.

Meanwhile, snap the woody ends off each asparagus spear (the asparagus will give way at just the right part). Remove the pre-baked dough from the oven. Sprinkle with cheese. Line with the asparagus spears, tightly sandwiched, alternating ends and tips and trimming to fit, if necessary. Brush with olive oil and sprinkle with salt and pepper. Bake 20-25 minutes, until the puff dough is well-browned and the asparagus is tender. Serve warm or room temperature with a drizzle of balsamic vinegar, if desired.

asparagus tart

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About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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30 Responses to Asparagus Gruyère Tart

  1. Thanks for cutting me the two big pieces! (Looks fantastic, I could eat all four.)

  2. Liz says:

    What a perfect spring tart…so beautiful…and delicious!

  3. Judy says:

    This looks fabulous and easy too. I can never get too much asparagus.

  4. tiffany says:

    So beautiful and it has gruyere … one of my favorite cheeses!

  5. janelle says:

    Hey Kate. I realize I read your posts—and have for awhile—but haven’t commented. Just wanted to say hi. I love your written voice, your largely Italian inspired fare and well: have a food blog and the Italian American attorney hubs as well;). Figured I should come out of the shadows and say hi.

    Janelle

  6. EllenQ says:

    That looks amazing!!! I wish I wasn’t going to be out of town for the next week. I’ll have to send the boyfriend to the farmer’s market in my absence to hunt some asparagus down so I can make it the very moment I get back.

  7. Thanks for the nice notes, ladies! Happy asparagus season. 🙂

  8. Keep the recipes coming! I am going to try this out for Easter. Thanks for the recipes.

  9. It’s the first time I’ve seen your blog… and I couldn’t stop reading! I went through five pages before I forced myself to cool it. That’s it, though, I’m running to the store to get some asparagus!

  10. I made this today! My mom is posting the pictures of it on her blog within the next day or so, with a link to your site! If you’d like to check it out: http://www.tasteofbeirut.com/

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  12. Breiflabben says:

    I love asparagus and will definitely try this one of the days during Easter.
    Will be a bit tricky for the choice of wine though, but I’ll find a suitable white 🙂

  13. Macaroonie says:

    i love your blog (especially the pictures) even though i don’t cook, im going to find something on your blog that’s gonna give me an excuse to enter the kitchen!
    (=

  14. Rita says:

    A superb way to eat asparagus instead of the usual frittata. I’ll keep this recipe in mind. 🙂

  15. weirdcombos says:

    Hi kate,
    Beautiful tart and amazing pics. Perfect timing for asparagus tarts.
    We are neighbors, happy Spring!
    Cheers,
    Heg

  16. Caroline says:

    Gorgeous tart! I love asparagus season–I just made beer battered asparagus. I know, defeats the healthy aspect of eating veggies, but still delicious. 🙂

  17. Kristy Lynn says:

    This looks amazing! So many people do this tart with goat cheese (also delicious) – it’s nice to see a bit of twist! Well done!

  18. rsmacaalay says:

    I love the combination of asparagus and guyere! Lovely flavours in this recipe

    Raymund
    http://angsarap.wordpress.com

  19. Anything with Gruyere and I’m IN, but you took it up a notch by adding one of my favorite Spring veggies! Next gathering I am bringin this! I’ll bet drunken goat cheese or Manchego would also work! Really any cheese. Ha! Happy to have found your blog!

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  23. Cat from Measuring Spoons says:

    Gorgeous! Sounds delicious.

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  25. Cindy says:

    Great Easter Brunch success! I was feeding about 25 people so I needed to do a lot of prep work the day before. I pre-baked the puff pastry and it turned out beautifully. I will make sure to serve it warm next time as the cheese hardened just a bit too much as it cooled. I want change another thing though because the mild cheese lets the soft delicate flavor of the asparagus shine! Excellent easy recipe – thank you!

  26. I was linked back to your website from pinterest and I have to say, this was as delicious as it looked… the mixture of sweet and salty from the gruyere and the flakiness from the puffed pastry was such a lovely combination.

    Here’s my attempt, and thanks for the idea!!
    http://dellacucinapovera.com/2012/09/10/asparagus-gruyere-tart/

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