asparagus gruyere tart

Name: Asparagus Gruyere Tart
Prep time: 30 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 package(s) frozen puff pastry (phyllo dough); cup(s) flour for work surface; 5 1/2 ounce(s) gruyere cheese (2 cups shredded); 1 1/2 pound(s) fresh asparagus; 1 tablespoon(s) olive oil; pinch(es) salt & pepper to taste

(3 RATINGS)

598 Pinches 1 Photo

Jan Mullikin

Union, KY

Updated on Jul 23, 2010

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!

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Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 30 Min

cook time 35 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 package frozen puff pastry (phyllo dough)
cup flour for work surface
5 1/2 ounces gruyere cheese (2 cups shredded)
1 1/2 pounds fresh asparagus
1 tablespoon olive oil
pinch salt & pepper to taste

How To Make asparagus gruyere tart

Step 1

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)

Step 2

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.
Step 3

Bake until very lightly golden about 10-15 minutes depending on your oven. Watch it carefully!
Step 4

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.
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