Cheesy Asparagus Tart

Rating:

Total Time:

25 minutes

Difficulty:

Easy

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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

Asparagus and Gruyere Tart

Gaby Dalkin
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!
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

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46 comments

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  3. Averie (LoveVeggiesAndYoga)

    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.

  4. marla

    Wow! Spring fling sounds like a super fun event. Your savory tart looks wonderful 🙂

  5. Heather @ Heather’s Dish

    I’ll take mine with extra asparagus and extra cheese please!

  6. Kathy – Panini Happy

    This looks fabulous! And I think I have all the ingredients on hand. Quick question – how did you serve it? Small squares?

    • Gaby

      Kathy – I cut each tart into 4 square to serve!!

  7. Liz @ Healthy Eats

    This looks delicious and so easy. Love the elegant presentation, too!

  8. Katrina

    This tart looks awesome. I love Gruyere too, so I’m seriously salivating right now 🙂

  9. Elle Hyson

    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

  10. Brooke (Baking with Basil)

    I agre with Heather….extra asparagus and cheese for me! Your Spring Fling schedule looks delish. Can’t wait for these recipes!!

  11. Maris (In Good Taste)

    This is one of my favorite dishes! Looks delicious!

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  13. Leslie

    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 http://leslieland.com/2010/04/asparagus-tips-–-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: http://leslieland.com/2007/05/asparagus-soup-and-a-peony-revealed

  14. Amanda

    This looks picture perfect! Bet it tasted divine 🙂

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  16. Vivienne

    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!

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  18. Lin

    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.

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  21. Katie

    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.

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  30. Monika

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

  31. Stephanie Hoberman

    5 stars
    Made this! Was amazing, like all of your recipes!

  32. Heather

    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!