I use this as a "fridge cleaner". Whatever cheese and lunchmeat I have in the fridge goes on this. Great for a quick delicious meal.

I'm looking to make this as an appetizer for a larch brunch party. Can this be made in advance, frozen, then baked? Can this be served room temp?

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.

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!

I added garlic to the cheese and sprinkled Ras Al Hanout on top of the asparagus. It was a huge hit!

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

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!

I have not made this yet but would like to know does this tart freeze well?

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.

For what this is worth... Photos of asparagus n puff pastry dish show dark edges of recipe product. Have re-made several times...final 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.