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Asparagus Gruyere Tart

Asparagus Gruyere Tart

What an beautiful and delicious appetizer this is, or it could be a side for a simple meal of grilled fish and green salad. Puff pastry is the easiest dough to work with, as it isn’t finicky like phyllo or pastry dough. I buy it frozen and defrost it on the counter for an hour before rolling. This recipe can be made with sautéed mushrooms and/or caramelized onions in place of the asparagus or sliced tomatoes. In other words, be as creative as you wish.


Flour for rolling out dough

1 sheet frozen puff pastry

1 cup grated parmesan

1 cup grated gruyere 

1 1/2 pounds medium asparagus

1 Tb. fresh thyme, chopped

1 Tb. olive oil

Salt and pepper, to taste 


  1. Heat the oven to 400.
  2. On a floured work surface roll out the pastry dough to a 16 by 9 inch rectangle. Trim the edges and transfer to baking sheet. Score the pastry dough lightly to mark 1 inch from the edges all the way around. Pierce the dough with a fork all over the bottom. Bake until golden about 15 minutes.
  3. Remove the pastry from the oven and sprinkle with parmesan and gruyere. Fit the asparagus in the tart alternating with tips and tips. Brush the top of the asparagus with the olive oil and season with salt and pepper
  4. Bake until golden and asparagus is tender about 20 minutes. Cut and serve warm. 

Serves 6

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