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Asparagus and Gruyere Tart
Recipe

8 INGREDIENTS • 9 STEPS • 45MINS

Asparagus and Gruyere Tart

5.0
4 ratings
Asparagus. Gruyere Cheese. Puff pastry. Baking sheet. Parchment paper. Salt. Pepper. Olive Oil. Egg wash. Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
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Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Asparagus. Gruyere Cheese. Puff pastry. Baking sheet. Parchment paper. Salt. Pepper. Olive Oil. Egg wash. Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
45MINS
Total Time
$2.94
Cost Per Serving
Ingredients
Servings
6
US / Metric
Puff Pastry
1
Puff Pastry
Egg
1
Egg, lightly beaten
Gruyère Cheese
2 cups
Shredded Gruyère Cheese
Asparagus
1 bunch
Asparagus
about 1 pound
Olive Oil
1 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
247
Fat
18.6 g
Protein
15.0 g
Carbs
5.7 g
Add to plan
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Asparagus and Gruyere Tart
Save
author_avatar
Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Line 14x17 (or thereabouts) baking sheet with parchment paper. Set aside.
step 3
Snap or cut the bottom 2-inches off of the Asparagus (1 bunch). Set aside.
step 3 Snap or cut the bottom 2-inches off of the Asparagus (1 bunch). Set aside.
step 4
Lightly dust a clean surface with All-Purpose Flour (to taste). Unfold the Puff Pastry (1) onto a lightly floured surface. Gently roll out the dough until it is just a tad smaller than your baking sheet (about 16x10 if you are measuring).
step 4 Lightly dust a clean surface with All-Purpose Flour (to taste). Unfold the Puff Pastry (1) onto a lightly floured surface. Gently roll out the dough until it is just a tad smaller than your baking sheet (about 16x10 if you are measuring).
step 5
Transfer puff pastry to parchment-lined baking sheet. Using a fork, poke holes into the dough at about ½-inch intervals all over the crust.
step 6
Lightly brush the puff pastry with Egg (1). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
step 6 Lightly brush the puff pastry with Egg (1). Sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
step 7
Evenly spread Gruyère Cheese (2 cups) over puff pastry. Gently press asparagus spears into cheese. Brush with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7 Evenly spread Gruyère Cheese (2 cups) over puff pastry. Gently press asparagus spears into cheese. Brush with Olive Oil (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Place in preheated oven for 20 to 25 minutes until puff pastry is puffed and golden and the asparagus spears are tender.
step 9
Remove from oven and let sit for about 10 minutes before cutting and serving. Can be stored well wrapped in fridge for 3 to 4 days. It is good eaten warm or at room temperature.
step 9 Remove from oven and let sit for about 10 minutes before cutting and serving. Can be stored well wrapped in fridge for 3 to 4 days. It is good eaten warm or at room temperature.
Tags
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Brunch
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Side Dish
Vegetables
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