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 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! 

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! 

Asparagus Tart from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients

  • Puff Pastry
  • Shredded Gruyere
  • Shredded Parmesan cheese
  • Skinny Asparagus
  • Olive Oil
  • Salt & Pepper
  • Micro Greens
  • Lemon

How to Make Cheesy Asparagus Tart

Start by thawing 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. Once it's thawed and you're ready to start making the tart preheat your oven to 400º F.

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. Prep the asparagus by trimming the ends of the asparagus by 1 inch to get rid of the woody stalk and 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.

Garnish with salt, black pepper, lemon zest, lemon juice, and micro greens before serving.

Variations and Substitutions

Shredded Gruyere - whenever I need shredded cheese I like to buy it in a block and shred it myself – it’s more fresh and melts better in my opinion. I use gruyere in this Cheesy Asparagus Tart recipe because it melts so beautifully and has a nice bite but Fontina, Gouda, Comté, or Jarlsberg would also work wonderfully!

Tips & Tricks

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.

FAQ'S

What to serve with a Cheesy Asparagus Tart

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

More Savory Tart Recipes

More Asparagus Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Asparagus and Gruyere Tart from www.whatsgabycooking.com (@whatsgabycookin)

Asparagus and Gruyere Tart

Author: Gaby Dalkin
4.7 from 7 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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 1 sheet store bought Puff Pastry
  • ½ cup shredded Gruyere
  • ¼ cup shredded Parmesan cheese
  • 1 bunch skinny asparagus
  • 1 tablespoon 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.

Notes

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
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