Asparagus Gruyere Tart

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

  1. Preheat the oven to 375°F.
  2. 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.
  3. Sprinkle an even layer of Gruyere over the dough. Note, Emmentaler or Fontina cheese works as well.
  4. 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.
  5. Brush with oil, and season with salt and pepper. Bake until asparagus are tender, about 20 to 25 minutes.