Asparagus Gruyere Tart


  • 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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