This tart is one of my favorite simple appetizers. I found this recipe years ago in Martha Stewart’s Everyday Food magazine (March/April 2003). Puff pastry is an easy base for impromptu tarts like this one, but I prefer to use homemade tart dough. I also prefer pencil-thin asparagus instead of medium or thick asparagus.
Flour, for work surface
Puff pastry or tart dough
5 1/2 ounces (2 cups) freshly shredded Gruyere cheese
1 bunch asparagus, ends trimmed
Olive oil, for drizzling
Coarse sea salt and freshly ground black pepper
- Preheat the oven to 375°F.
- On a floured surface, roll the tart dough into a 16-by-10-inch rectangle. Trim uneven edges. Place dough on a baking sheet lined with parchment paper.
- Sprinkle an even layer of Gruyere over the dough. Note, Emmentaler or Fontina cheese works as well.
- Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over Gruyere, alternating ends and tips.
- Brush with oil, and season with salt and pepper. Bake until asparagus are tender, about 20 to 25 minutes.