Skinny Asparagus and Gruyere Tart


Total Time:

25 minutes



I am so so so excited that Spring is in the air! I am ready for sunny trips to the farmers market, Sunday night BBQ’s in Malibu and picnics on the beach. As a personal chef, Spring brings lots of fun parties and I always try to take advantage of the great markets we have here in L.A. It doesn’t get much better than cooking a fabulous backyard dinner party with freshly squeezed juices in cocktails, farm fresh produce on the table and happy clients! Oh yea, I’m totally ready for Spring!

Skinny Asparagus Tart

This week is all about Asparagus! I personally love the tiny little skinny asparagus bunches that are showing up at all my local farmers markets. They cook up in almost no time and pack a lot of flavor! Plus they have such a thin skin that you don’t have to peel them before cooking!

To kick things off I made not one, not two, but five of these Asparagus, Gruyere and Parmesan Tarts for my personal chef clients this week. They made for an excellent appetizer before a dinner party and everyone devoured them! I’ll be making more of these this weekend too since they will be a perfect addition to my Easter Brunch menu!

Skinny Asparagus and Gruyere Tart

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Gaby Dalkin
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes


  • 1 piece of Puff Pastry store bought is totally fine
  • 1/2 cup Gruyere shredded
  • 1/4 cup Parmesan cheese shredded
  • 1 bundle skinny asparagus
  • 1 tbsp olive oil
  • Sea salt
  • Crushed Black pepper


  • 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 and cracked black pepper before serving.
Skinny Asparagus and Gruyere Tart: Chef Vision

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  1. 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.

    • Gaby

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

  2. 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

  3. 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–-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. 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!

  5. 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.

  6. 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.