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!
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.
Gaby, Can I assemble this and bake a little later? I want to take this to my mother's for Mother's Day
yes - but keep it chilled if that's the case so the puff pastry doesnt get too warm
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.
there is at most 1/4 cup of microgreens on top!! But you are welcome to omit 🙂
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,
Looks amazing! Can you use broccoli instead of asparagus? Maybe cut the broccoli into small pieces ?
yes
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!
Made this! Was amazing, like all of your recipes!
This looks so beautiful and spring-like. I will be looking for asparagus, and can't wait for mine to start growing!
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.
That tart looks yummy! I have puff pastry in the freezer just asking for asparagus. I am a little late to the party but I love this recipe for shaved asparagus pizza, http://www.examiner.com/easy-meals-in-san-francisco/shaved-asparagus-pizza-is-another-reason-to-cheer-asparagus-season.
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.
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!
This looks picture perfect! Bet it tasted divine 🙂
I wonder if this would be good topped with a poached egg?
This looks fabulous and so easy!
We *heart* asparagus over at Wicked Good Dinner. Here’s one of our favorite spring recipes with asparagus:
http://wickedgooddinner.blogspot.com/2010/04/lemon-pepper-orzo-with-asparagus-and.html
Looking forward to participating in Spring Fling {and summer, too!!}