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Organic Recipes > Baked Good > Asparagus and Gruyère Tart

Asparagus and Gruyère Tart (Serves )
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1 sheet defrosted Puff Pastry
2 cups (abt 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
1 1/2 lbs medium to thick asparagus spears
1 tablespoon olive oil
salt & pepper
flour, for work surface
parchment paper

  1. Preheat oven to 400 degrees F.
  2. On a floured parchment paper, roll out the puff pastry to about 16×10 inches.
  3. Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.
  4. With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).
  5. Use a fork and pierce the dough inside the marking at 1/2 inch intervals.
  6. Bake 15 minutes or until golden.
  7. Remove from oven. Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.
  8. Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell.
  9. Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top. Brush with olive oil and season with salt & pepper.
  10. Bake 20-25 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown.
  11. Remove and serve immediately.

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