Main Dishes

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 tart plate

Spring asparagus tart.

Photo Credit : Aimee Seavey

Note: This recipe for Asparagus Gruyere Tarts — submitted by a reader — was adapted from a recipe originally featured in Martha Stewart’s Everyday Food.


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)


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.