We're bringing back one of the first recipes to ever go crazy here on WGC - the Cheesy Asparagus Tart.
Table of Contents
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!
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!Â
More Savory Tart Recipes
- Heirloom Tomato Tart
- Wild Mushroom Tart
- Pea and Asparagus Tart
- Tomato Confit Basil Tart
- Shallot and Bacon Tart
More Asparagus Recipes
- Lemon Panko Parmesan Asparagus (watch how to make it here)
- Spring Gnocchi with Peas and Asparagus
- Burrata Snap Pea and Asparagus Pizza
- 20+ 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
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.
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
Love me some asparagus! http://www.savoringthethyme.com/2011/04/asparagus-and-green-beans-with-citrus-garlic-oil/
Thank you for the luscious recipe; aspargus is a favorite for me. Here is a quick and simple creamy asparagus soup for Spring Fling http://www.dejavucook.wordpress.com/2011/04/21/cr….
I am so happy about Spring also! Yay BBQs!
This is one of my favorite dishes! Looks delicious!
I agre with Heather....extra asparagus and cheese for me! Your Spring Fling schedule looks delish. Can't wait for these recipes!!
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
This tart looks awesome. I love Gruyere too, so I'm seriously salivating right now 🙂
This looks delicious and so easy. Love the elegant presentation, too!
This looks fabulous! And I think I have all the ingredients on hand. Quick question - how did you serve it? Small squares?
Kathy - I cut each tart into 4 square to serve!!
I'll take mine with extra asparagus and extra cheese please!
Wow! Spring fling sounds like a super fun event. Your savory tart looks wonderful 🙂
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.
I love fresh asparagus.
Can't wait to see all these new ideas.
I would totally eat this... gruyere... yes please!