Asparagus Tart

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Flaky, golden puff pastry tart with asparagus and creamy Gruyère cheese is an irresistible and effortless side dish. Perfect for brunch, Mother's Day, and showers.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Brunch, Side Dish, vegetables

Cuisine: American, French

Servings: small pieces or 6 large pieces

Calories: 248kcal

Author: Cyndy Ufkes

Equipment

1 baking sheet

Ingredients

Flour, for rolling puff pastry
1 sheet Puff Pastry, frozen, thawed in refrigerator
2 cups Gruyère Cheese, shredded
1 pound Asparagus, with 1" trimmed from the bottom
1 Tablespoon Olive Oil, divided
½ cup Parmesan Cheese, shredded
Salt and Pepper, to taste

Instructions

Preheat oven to 400℉ degrees. Line a baking sheet with parchment paper or aluminum foil.
Clean and trim the asparagus. If desired, peel about 1" off the bottom of each stalk for a more tender asparagus. Coat the asparagus in 1 teaspoon of the olive oil. Shred the cheeses and set aside.
On a floured surface, roll the puff pastry into a 14" x 10" rectangle. Trim the edges if needed.
Place pastry on a prepared baking sheet.
With a sharp knife, lightly score the pastry dough 1-inch in from edges to make a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals.
Bake until just golden, about 12-14 minutes, and remove from the oven.
Spread the shredded Gruyère over the parbaked pastry, and arrange the asparagus spears on top, alternating ends and tips.
Brush the edges with the remaining olive oil, season with salt and pepper, and top with shredded Parmesan.
Bake until spears are just knife tender, and pastry is golden brown, about 10-12 minutes.
Remove from the oven and let rest for about 5 minutes before slicing.
Cut into 6 equal pieces for a side dish, or 12 pieces for an appetizer.

Notes

Nutrition facts are based on 12 slices as an appetizer
Other types of cheeses to use in place of Gruyère: Comté, Beaufort, Appenzeller, Jarlsberg, or Swiss

Nutrition