Asparagus Gruyere Tart

Asparagus harkens the arrival of Spring! This asparagus and gruyere cheese tart will be an asset to your Easter table, and is simple to prepare with premade frozen pastry dough.



  • flour, to dust your work surface
  • 1 sheet frozen puff pastry, thawed
  • 2 cups Gruyere or Swiss cheese, shredded
  • 1½ pounds asparagus, with 1 inch trimmed from bottoms
  • 1 tablespoon olive oil
  • grated Parmesean cheese
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.

  2. On a floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim edges if needed. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from edges to make a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until just golden, about 12-15 minutes.

  3. Remove pastry shell from oven, and sprinkle with Gruyere or Swiss.

  4. Arrange asparagus in a single layer over cheese, alternating ends and tips.

  5. Brush with oil, season with salt and pepper, and top with parmesan. Bake until spears are just tender, yet crisp, about 8-12 minutes.

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