Asparagus Tart

Fresh asparagus shines each spring, and what better way to enjoy it than with a flaky pastry crust and creamy gruyere cheese? This recipe makes a perfect side dish or a fun addition to a spring brunch.


  • 1/2 pound asparagus, washed and ends trimmed
  • 1 sheet puff pastry (frozen, then thawed works great!)
  • four large slices gruyere cheese
  • 1 tablespoon olive oil
  • course salt & ground pepper


  1. Preheat oven to 400 degrees.
  2. On a floured sheet of parchment paper, roll out puff pastry to a 12″ x 12″ square, trimming if necessary
  3. With a paring knife, score a 1 inch border around the edge of the puff pastry (not cutting quite all the way through), then pick the inside with the tines of a fork.
  4. Leaving the pastry on the parchment, move to a baking sheet, and pre-bake the crust for 15 minutes. Crust may puff up, but don’t worry, it will deflate quickly.
  5. Place cheese slices, then asparagus spears on the pastry crust. Drizzle with olive oil and sprinkle with salt and pepper.
  6. Bake for 15 minutes or until cheese begins to bubble.

Recipe and Photography by Heather Kinkel

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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