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    Home » Recipes » Side Dishes » Asparagus Tart

    Asparagus Tart

    Published: May 3, 2018 · Modified: Aug 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This asparagus tart is super fast, easy, and delicious! I always have a package of puff pastry hanging about the freezer but to be honest, I'm often at a loss on how to use it. A sprinkle of gruyere under a bed of asparagus was the answer! You don't have to be as particular about the presentation as I was if you're in a rush, it will taste just as good.

    Asparagus tart
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    Asparagus tart

    Normally I’m not a fan of store bought pastry dough but I will never have the time to make my own puff pastry. Sorry people, it’s time-consuming!!! So I picked up a package at the supermarket and tried out a recipe from Martha Stewart for a super-simple asparagus tart to celebrate the start of Spring.

    I put my own small spin on it by blanching and cutting the asparagus lengthwise then alternating the cut side up and down to create a striped effect.  Really simple but I found it to be so elegant!

    Steps to Make This Tart

    Asparagus Tart

    1. Preheat to 400 degrees F. Flour a surface. Roll out a sheet of puff pastry. Using a ruler, trim the pastry into a square. Transfer to a baking sheet with parchment paper. Score the dough about 1 inch from the edge.

    2. Using a fork, pierce the inside of the scored square. Bake the shell for about 10 minutes.

    3. Trim the bottoms of the asparagus. Blanch the trimmed asparagus spears in boiling water for 1 minute.

    4. Grate about 1/2 cup cheese. 

    5. Add the shredded gruyere. 

    6. Use a sharp knife to split the spears in half. 

    7. Arrange the asparagus spears so that they alternate ends and tips, flipped inside and out.

    8. Brush with olive oil and sprinkle sea salt.

    9. Bake for 15-20 min. Cut to serve.

    IF YOU ENJOYED THIS RECIPE THEN TRY SOME OF THESE OUT

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    If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Asparagus tart
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    5 from 5 votes

    Asparagus Tart

    A delicious and easy asparagus tart with gruyere cheese and a beautifully flaky crust! 
    Course Appetizer, dinner, Main Course, Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 188kcal
    Author John Kanell

    Ingredients

    INGREDIENTS

    • 1 sheet puff pastry
    • 1 bunch of asparagus
    • ½ cup gruyere cheese 120ml, shredded
    • sprinkle of sea salt
    • 1 tsp olive oil

    Instructions

    INSTRUCTIONS

    • Preheat to 400 degrees F.
    • Flour a surface. Roll out a sheet of puff pastry.
    • Using a ruler, trim the pastry into a square.
    • Transfer to a baking sheet with parchment paper.
    • Score the dough about 1 inch from the edge.
    • Using a fork, pierce the inside of the scored square.
    • Bake the shell for about 10 minutes.
    • Trim the bottoms of the asparagus.
    • Blanch the trimmed asparagus spears in boiling water for 1 minute.
    • Use a sharp knife to split the spears in half. 
    • Grate about 1/2 cup cheese. 
    • Take the pastry shell out of the oven and add the shredded gruyere.
    • Arrange the asparagus spears so that they alternate ends and tips, flipped inside and out.
    • Brush with olive oil and sprinkle sea salt.
    • Bake for 15-20 min.

    Video

    Notes

    If you don't want to break a ruler out you can get the exact same taste with a more rustic look by just eyeballing the asparagus cuts.
    Recipe lightly modified from: https://www.marthastewart.com/318340/asparagus-gruyere-tart

    Nutrition

    Serving: 14tart | Calories: 188kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 13mg | Fiber: 4g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 7.4mg | Calcium: 67mg | Iron: 0.4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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