Oh baby…it’s asparagus season here in California. Fresh, local goodness. I think I could eat asparagus for almost every meal…

It’s time to get your hands on some asparagus to make this tart. It’s easy. And to make it even more simple, here’s a video from Everyday Food to show you how to do it.

Simple – all you need is asparagus, pre-made puff pastry (that’s right folks, it’s THAT easy), so delicious cheese and a few minutes and you can make this pretty and impressive tart.

We made it to bring to Easter dinner, but this tart would definitely stand alone with a lovely salad as lunch or dinner.

Asparagus Gruyere Tart


  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper


  1. 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.
  2. 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.
  3. 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.