Asparagus Gruyere Tart
Tender asparagus stalks and freshly grated Gruyere cheese pair beautifully with puff pastry for an elegant and delicious Asparagus Gruyere Tart.
By Yankee Magazine|Mar 17 2022|
Asparagus Gruyere Tart
Photo Credit: Aimee TuckerNote: This recipe for Asparagus Gruyere Tarts — submitted by a reader — was adapted from a recipe originally featured in Martha Stewart’s Everyday Food.
Ingredients
Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (about 2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1 teaspoon lemon zest (optional)
Instructions
Preheat oven to 400°F. On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges.
Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes.
Remove the pastry shell from the oven and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the cheese, alternating ends and tips.
Brush with olive oil and season to taste with salt and pepper. Bake until the asparagus is tender, 15-20 minutes.
Notes
If you like, feel free to substitute 1/3 of the Gruyere with Parmesan.
SEE MORE:
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I have my own version of this where I make a white sauce and add cheese (anything but blue or mozzarella) and a pinch of nutmeg. Spread it inside the cut you made for the rim and top with the asparagus. I peel the asparagus a bit and I top it with a mix of fresh breadcrumbs mixed with herbs and cheese. Drizzle with olive oil and bake. Sublime.
This recipe is really great – I’ve made it many times over the past few years. BUT, I was quite surprised not to see the source credited – did the reader submit it as their own? Because it’s most certainly not. Here’s the original, with even much of the wording the same: http://www.marthastewart.com/318340/asparagus-gruyere-tart
Martha too should give credit where credit is due. This recipe is a French invention originally called “TARTE AUX ASPERGES” and is has been seasonally served in France since the time of Louis IV.
Hi Leslie,
Thanks so much for calling this to our attention. With reader-submitted recipes we can’t always be sure of where the recipe originated, but we acknowledge that in this case the recipe is very similar. We appreciate you letting us know.
Is the optional lemon zest for before or after it’s baked?
Gail, this looks wonderful.
Sounds delicious ????
Can we please limit the comments to actual reviews of the recipe? I really don’t need to know if it looks wonderful or sounds delicious to you. Sorry folks.
Well said, Stephanie, well said! Thank you!