Asparagus gruyere tart

Savoury and deceptively simple.

I can’t even handle how delicious this is! A great, super quick appetizer or side dish, any occasion is perfect for this savoury snack.

Martha Stewart (or her team) has knocked it out of the park again. There are few things in this life that taste so good, nor are they as simple as this: line after line of crisp, roasted asparagus imbedded into gooey gruyere, all atop buttery, flakey puff pastry. Try this immediately!

Asparagus Gruyere Tart
adapted from Martha Stewart

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Flour, for work surface
1 sheet frozen puff pastry
1 1/2 cups Gruyere cheese, shredded
1 bunch medium asparagus
1 tbsp. olive oil
salt & pepper


  1. Preheat oven to 400°F. 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 10 to 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 olive oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.

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