Asparagus Gruyere Tart

Jan Mullikin


Saw this on Martha Stewart one time and now can use the new method to get the tender asparagus first before I bake it--thanks to Sherry Parfait! Sometimes I substitute mozzarella cheese as Gruyere can be pricey. Watch for those sales!

pinch tips: How to Shuck, Cook, and Cut Corn






30 Min


35 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Is this not the prettiest presentation? And the robust flavor is just as impressive. These would be perfect to serve at a cocktail party or maybe a ladies luncheon... any time you want to make a tasty splash!

And do check out member Sherry Parfait's Blue Ribbon Pan-Seared Asparagus for a quick and easy way to get perfectly-cooked veggies.


1 pkg
frozen puff pastry (phyllo dough)
flour for work surface
5 1/2 oz
gruyere cheese (2 cups shredded)
1 1/2 lb
fresh asparagus
1 Tbsp
olive oil
salt & pepper to taste

Directions Step-By-Step

Preheat oven to 400 degrees. Flour surface and roll puff pastry out into a 12 X 7 inch rectangle. (You can adjust it for your dish)
With a sharp knife, cut 1 inch in from the edges every 1/2 inch over so you can braid the edges over for prettiness or leave straight as it keeps from puffing up too much.
Bake until very lightly golden about 10-15 minutes depending on your oven. Watch it carefully!
Remove from oven, sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit across the shell in a single layer. I alternate ends and tips sometimes. Brush with oil, season with salt & pepper and bake until tender 20 to 25 minutes. I will use Sherry Parfait's method of pre-cooking spears in olive oil in a skillet, just a little first to soften them before I bake them.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #asparagus, #gruyere