Food & Cooking Recipes Appetizers Asparagus Gruyere Tart 3.4 (1,067) 54 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2017 Print 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. Print