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Easy (and lovely!) Asparagus Gruyere Tart

April 17, 2012 By Katrina

Although I will always and forever be a winter girl at heart (hence the yearly stream of holiday tunes and bi-weekly watching of Christmas movies), there are plenty of things to love about springtime. After all, if the outside can’t be covered in snow, it might as well be green and leafy and flowery and beautiful, don’t you think? Spring gets the flowers blooming, the birds chirping and the produce section of the grocery store looking like a right mecca of homegrown goodness. I, for one, am happy to oblige the season by cooking with veggies in abundance.

Asparagus is rolling into its primo time right now, and Jared and I are doing our part to keep the tall skinny guys (gals?) in business. Seriously, we can put the stuff away. It’s kind of ridiculous. But healthy ridiculous, so all is forgiven. Anyway, we typically roast the smithereens out of it because: a. all vegetables taste better roasted; and b. we like it good and crispy. But variety is the spice of life, and our asparagus addiction was in need of some out-of-the-comfort-zone action. I first spotted this recipe for asparagus Gruyere tart on Pinterest and gave it a click because it looked so deliciously simple and elegantly coifed. Wouldn’t you know it? Ms. Martha Stewart is behind it. That girl knows her asparagus like she knows her crafting glitter.

The tart was a huge hit. Not only is it lovely to look at, but it also makes the perfect light, weather’s-warming-up kind of meal. And it’s another excuse to eat a bunch more asparagus, which is never a bad thing.

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Asparagus Gruyere Tart
Adapted slightly from Martha Stewart

• 1 sheet of frozen puff pastry
• 2-2 ½ cups grated Gruyere cheese
• 1 1/2 pounds asparagus
• 1-2 tablespoons olive oil
• ½ teaspoon onion powder
• kosher salt
• freshly ground black pepper

Preheat oven to 400 degrees F, and roll the puff pastry into a 16-by-10-inch rectangle on a lightly floured surface. Trim the edges to even them up, and place the pastry on a baking sheet. With a sharp knife, lightly score the pastry dough 1 inch in from the edges to mark a rectangle, and then use a fork to pierce the dough inside the markings at 1/2-inch intervals. Bake the pastry until golden, about 15 minutes

Remove pastry from the oven, and sprinkle with Gruyere cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell, and arrange in a single layer over the cheese, alternating ends and tips. Brush the asparagus with olive oil, and season with salt, pepper and onion powder. Bake until spears are tender, about 18 to 25 minutes.

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Although I loooove the asparagus/Gruyere combo, I think the recipe is pretty flexible. Mix up some different cheese. Throw in another vegetable. Ten points for creativity!

What’s your favorite veggie that returns in the spring? How do you prepare it? Any other asparagus-lovers out there with other fun recipes to share? Lets hear it!

XO,
Katrina

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Filed Under: Appetizers/Sides, Easy Weeknight Dinners, Fresh from the oven, Pies/Tarts, Vegetarian Tagged With: asparagus, asparagus Gruyere tart, baking, cooking, food, fresh from the oven, Gruyere, healthy recipes, light meal, puff pastry, recipes, spring, spring recipes, tart

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Comments

  1. Kanerva says

    April 17, 2012 at 7:51 am

    I’m an Asparagus Queen too! Lightly cooked with hollandaise (from scratch thank you very much) and steak-tartar is the ultimate Friday night dinner in our house. I’m so glad it’s a) spring which means b) asparagus is affordable for a few short weeks and c) you shared this great recipe. I’ll have to see if The Engineer will go for this – he has an aversion to Martha sourced things and pastry in general. I’ll just have to be a bit devious!

    • Katrina Tauchen says

      April 19, 2012 at 5:50 am

      Ooo, hollandaise is a great idea! So glad you’re enjoying the asparagus season, too! Good luck with your sneaky Martha-recipe usage. 😉

  2. Liv Hefner says

    April 17, 2012 at 8:05 am

    Oh my, I love asparagus & I’m always looking for new ways to prepare it. Can’t wait to try this!

    • Katrina Tauchen says

      April 19, 2012 at 6:09 am

      Hope you like it as much as we do!

  3. frugalfeeding says

    April 17, 2012 at 9:35 am

    And I’m a winter guy – but this looks really rather wonderful!

    • Katrina Tauchen says

      April 19, 2012 at 6:10 am

      Thanks! I suppose there’s something to love about every season. 🙂

  4. cravesadventure says

    April 17, 2012 at 10:12 am

    I love grilling or roasting up veggies this time of year. I get the shish kabob craving – ha! Have a Great Day:)

    • Katrina Tauchen says

      April 19, 2012 at 6:10 am

      Grilled vegetables are sooooooo good! Shish kabob sounds perfect!

  5. lookingforpemberley says

    April 18, 2012 at 10:38 am

    Looks so amazing! Thanks for sharing- I’m going to put this all over facebook, etc. to share the recipe 😀

    • Katrina Tauchen says

      April 19, 2012 at 6:11 am

      Thanks so much! Recipes are meant for sharing! 🙂

  6. Urvashi @ The Botanical Baker says

    April 20, 2012 at 1:06 pm

    and there was me wondering what to do with my pack of puff pastry leftover from last week. Thank you for sharing this . Wonderful combo x

    • Katrina Tauchen says

      April 20, 2012 at 2:36 pm

      Yay! So glad you can put that puff pastry to good use!

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