Cheesy Asparagus Tart

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We’re bringing back one of the first recipes to ever go crazy here on WGC – the Cheesy Asparagus Tart

Asparagus and Gruyere Tart from (@whatsgabycookin)

Can you believe I first made this Cheesy Asparagus Tart 10 years ago. It was one of the first recipes I posted here on WGC and it had a total field day on pinterest. It’s been made by thousands of people around the globe and I’m just as obsessed with it today as I was back then! I’ve given it a bit of a face lift in the past few years and here we are! 

Asparagus and Gruyere Tart from (@whatsgabycookin)

Not much is needed for this – just some store bought puff pastry, a bundle of skinny spring asparagus and cheese. That’s it! A really quick appetizer, snack, lunch or dinner can come together in no time! 

And if you’re using this as the main, it’s REALLY delicious with a simple butter lettuce salad on the side! 

Other Tarts I am obsessed with:

Asparagus and Gruyere Tart from (@whatsgabycookin)

Asparagus and Gruyere Tart

5 from 4 votes
A super simple asparagus and gruyere tart to celebrate spring!! It's made with store bought puff pastry so it'll be ready in no time!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Servings 4 people


  • 1 sheet store bought Puff Pastry
  • 1/2 cup shredded Gruyere
  • 1/4 cup shredded Parmesan cheese
  • 1 bunch skinny asparagus
  • 1 tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • Pea shoots or micro greens to garnish
  • 1 lemon, juiced and zested


  • Preheat oven to 400 degrees F.
  • Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
  • Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk
  • Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems. Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.
  • Sprinkle with salt, black pepper, lemon zest and juice and peas hoots before serving.


The best way to trim asparagus isn’t with a knife! Simply hold it between your hands and give a gentle snap – the woody end will break right off.

Nutrition Information

Calories: 491kcal | Carbohydrates: 35g | Protein: 14g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 321mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1062IU | Vitamin C: 21mg | Calcium: 281mg | Iron: 4mg


  1. Love this Gaby…both your recipe, photo, and the whole concept.

    Unfortunately, cooking artichokes and rhubarb is NOT my forte so I have no tips to offer but will be reading along to see what everyone mentions in upcoming weeks.

  2. Some of my favorite ingredients – serves 4 people but with a salad it will be just right for dinner one night for my husband and myself – thanks Gaby

  3. Our truck garden in the Hudson Valley has asparagus all along the back, 100 running feet more or less, planted almost 20 years ago. Sixteen or so years of plentiful harvests = lots of opportunities to experiment and fodder for the – so glad you’re starting early! – recipe swap. At least in the case of asparagus, how could I resist?

    Preliminaries on storage, preparation and selection at the store, for those who must buy, are at–-for-choosing-storing-preparing-and-growing. A meatless recipe for Frugal Asparagus Soup, made from the otherwise discarded tough ends (along, I must confess, with rather a lot about peonies is here:

  4. wow – this looks so elegant and simple! i haven’t yet cooked with gruyere yet so am looking fwd to give this a go soon! great presentation!

  5. Thank you so much for this recipe. I had been using another one for this dish and yours is so much better! Thanks Gaby. This is a such an easy dish and looks so elegant that your guest will think this is a gourmet dish.

  6. I made this as part of my “adult food” for my son’s birthday party. I used white asparagus (because that’s all that was available), and I probably used a little extra cheese (I very rarely measure when grating fresh). It was delicious. Although one word of advice would be to make it fresh for your event. I made mine the night before, and it fell a little and tasted a little soggy in the middle because I let it sit. I didn’t realize that it would be SO quick that I would’ve been able to do it that morning.

  7. 5 stars
    This looks so beautiful and spring-like. I will be looking for asparagus, and can’t wait for mine to start growing!

  8. 5 stars
    This was delicious and easy. Do not skip the lemon zest and juice part- they add a little “zing” and makes the tart all the better!

  9. Looks amazing! Can you use broccoli instead of asparagus? Maybe cut the broccoli into small pieces ?

  10. Since my asparagus is thick, I will cut them in half lengthwise. This will be my first spring dinner/lunch with a spring salad. Thank you so much,

  11. A pet peeve of mine. Someone makes a delicious looking dish, then dumps what looks like yard clippings over it. Please stop. A light sprinkling doesn’t take away from the dish.

  12. Gaby, Can I assemble this and bake a little later? I want to take this to my mother’s for Mother’s Day

    1. yes – but keep it chilled if that’s the case so the puff pastry doesnt get too warm

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