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Asparagus Gruyere Tart


Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

  • Prep:
  • Total Time:
  • Servings: 4
Asparagus Gruyere Tart

Photography: Minh + Wass

Source: Everyday Food, March/April 2003


  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper


  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

  2. Remove pastry shell from oven, and sprinkle with Gruyere. 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 spears are tender, 20 to 25 minutes.

Cook's Notes

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Reviews Add a comment

  • mysticgarden1
    24 MAY, 2017
    Excellent. So easy, so quick. I reduced the cooking times to 10 mins for the initial shell bake, then 15-18 mins for the final bake. Even fat asparagus spears cooked perfectly. No need to steam or blanch asparagus (it would make it mushy). No need for foil around pastry shell as some have suggested. A hit everywhere. I serve it at room temp.
  • den_heels
    21 FEB, 2017
    I added garlic to the cheese and sprinkled Ras Al Hanout on top of the asparagus. It was a huge hit!
  • mastergunneryus
    22 DEC, 2016
    I cannot believe That as a Corporate and private chef. I haven't seen this dish on many menus. I love Martha's cookbooks. I made this dish yesterday for 350 people and it was the hit of the night ! But when I told them I got the recipe from Martha Stewart's collection they gave it a standing ovation! Martha your a genius
  • MoMuCo
    5 APR, 2015
    As suggested by others, I blanched the asparagus. I rubbed flour into my silpat and rolled the dough out on it and very carefully trimmed to size. Worked great! I only pre-cooked the puff pastry about 12 min. With the asparagus already crisp-cooked the rest of the oven time, about another 12 minutes, melted the cheese. Not over cooked and delicious. Made this for Easter and it looked so festive and spring-time!
  • momo65
    3 APR, 2014
    I have not made this yet but would like to know does this tart freeze well?
  • Stifano
    5 JUN, 2013
    This recipe was wonderful. We made it for an easy Friday night dinner. I followed the recipe exactly except used Truffle Olive Oil, which added a great flavor. Both dinner guests asked for the recipe.
  • Couzintka
    25 MAY, 2013
    For what this is worth... Photos of asparagus n puff pastry dish show dark edges of recipe product. Have re-made several discovery...scissors and roll of aluminum foil! Cut several 1-2 inch strips...put on edges of raw pastry. Follow recipe directions. Past 7-10 minutes, remove foil and continue baking remainder of time recipe requires. Annie, Fremont, CA.
  • Lizseck
    16 APR, 2013
    This is delicious!! An absolute must try if you like asparagus. Do not go by the cooking times though....keep watching it while baking both times as other reviewers said or else it will not come out as good and may burn or get too brown.
  • catpawsoup
    11 APR, 2013
    I've made this twice now. My husband loved it & asked me to make it again when his brother came to visit. Both times a big hit. I used phylo dough instead of puff pastry because my local grocery didn't carry puff pastry that didn't have hydrogenated oils in it. I found that easier because I didn't need to roll it out. I also used a combination of Gruyere and Emmental cheese and used white truffle oil to drizzle on top. It's now a favorite go-to whenever it's asparagus season!
  • marjkapsis
    2 APR, 2013
    Made this for an appetizer at Easter & it was a hit, very easy. I substituted the gruyere for fontina...easy too!!!