Food & Cooking Recipes Appetizers Asparagus Gruyere Tart 3.4 (1,069) 61 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 1, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer. Ingredients Flour, for work surface 1 sheet frozen puff pastry 5 ½ ounces (2 cups) Gruyere cheese, shredded 1 ½ pounds medium or thick asparagus 1 tablespoon olive oil Salt and pepper Directions 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. 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. Minh + Wass 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. Rate it Print