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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 4 Asparagus Gruyere Tart
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4 Asparagus Gruyere Tart
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Asparagus Gruyere Tart
Asparagus Gruyere Tart
Ingredients
Ingredients
- 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
Directions
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.
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (64)
Add Rating & Review 1068 Ratings 5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
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Reviews (64)
Add Rating & Review 1068 Ratings 5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
Add Rating & Review
1068 Ratings 5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
1068 Ratings 5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
1068 Ratings 5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
5 star values: 197 4 star values: 295 3 star values: 366 2 star values: 167 1 star values: 43
Martha Stewart Member Rating: 5.0 stars 11/26/2020 This is fantastic. I made it for a pot luck and everyone raved, it was gone in seconds Martha Stewart Member Rating: 5.0 stars 01/18/2020 Served at a little dinner party last night and they loved it. This was the third time I've made the tart and did something a little different this time. I folded the one inch edge over on itself to make it twice as high, pinched the four corners, then baked. Also, I don't cut off any little extra pieces to square it up because I don't mind a slightly rustic look, but then I'm not a professional chef. I served it along with the Roasted Portobello Caprese Salad also from this site, and a Yellow Bell Pepper Soup (from elsewhere.) This tart is easy to make yet looks so fancy. Martha Stewart Member Rating: 3.0 stars 01/04/2020 I have made this in the past. I must have used a gruyere oh, and it was good, however this time I couldn't find gruyere so I used fontina as it was listed as a possible substitute. The recipe was like kissing your sister... Just ok.... Needs a very tasty cheese to make it work... Martha Stewart Member Rating: 5 stars 10/02/2018 I use this as a "fridge cleaner". Whatever cheese and lunchmeat I have in the fridge goes on this. Great for a quick delicious meal. Martha Stewart Member Rating: 5 stars 05/24/2017 Excellent. So easy, so quick. I reduced the cooking times to 10 mins for the initial shell bake, then 15-18 mins for the final bake. Even fat asparagus spears cooked perfectly. No need to steam or blanch asparagus (it would make it mushy). No need for foil around pastry shell as some have suggested. A hit everywhere. I serve it at room temp. Martha Stewart Member Rating: 4 stars 02/21/2017 I added garlic to the cheese and sprinkled Ras Al Hanout on top of the asparagus. It was a huge hit! Martha Stewart Member Rating: 5 stars 12/22/2016 I cannot believe That as a Corporate and private chef. I haven't seen this dish on many menus. I love Martha's cookbooks. I made this dish yesterday for 350 people and it was the hit of the night ! But when I told them I got the recipe from Martha Stewart's collection they gave it a standing ovation! Martha your a genius Martha Stewart Member Rating: 5 stars 04/05/2015 As suggested by others, I blanched the asparagus. I rubbed flour into my silpat and rolled the dough out on it and very carefully trimmed to size. Worked great! I only pre-cooked the puff pastry about 12 min. With the asparagus already crisp-cooked the rest of the oven time, about another 12 minutes, melted the cheese. Not over cooked and delicious. Made this for Easter and it looked so festive and spring-time! Martha Stewart Member Rating: Unrated 04/03/2014 I have not made this yet but would like to know does this tart freeze well? Martha Stewart Member Rating: Unrated 06/05/2013 This recipe was wonderful. We made it for an easy Friday night dinner. I followed the recipe exactly except used Truffle Olive Oil, which added a great flavor. Both dinner guests asked for the recipe. Martha Stewart Member Rating: Unrated 05/25/2013 For what this is worth... Photos of asparagus n puff pastry dish show dark edges of recipe product. Have re-made several times...final discovery...scissors and roll of aluminum foil! Cut several 1-2 inch strips...put on edges of raw pastry. Follow recipe directions. Past 7-10 minutes, remove foil and continue baking remainder of time recipe requires. Annie, Fremont, CA. Martha Stewart Member Rating: 4 stars 04/16/2013 This is delicious!! An absolute must try if you like asparagus. Do not go by the cooking times though....keep watching it while baking both times as other reviewers said or else it will not come out as good and may burn or get too brown. Martha Stewart Member Rating: Unrated 04/11/2013 I've made this twice now. My husband loved it & asked me to make it again when his brother came to visit. Both times a big hit. I used phylo dough instead of puff pastry because my local grocery didn't carry puff pastry that didn't have hydrogenated oils in it. I found that easier because I didn't need to roll it out. I also used a combination of Gruyere and Emmental cheese and used white truffle oil to drizzle on top. It's now a favorite go-to whenever it's asparagus season! Martha Stewart Member Rating: Unrated 04/02/2013 Made this for an appetizer at Easter & it was a hit, very easy. I substituted the gruyere for fontina...easy too!!! Martha Stewart Member Rating: Unrated 03/14/2013 looks good Martha Stewart Member Rating: Unrated 03/10/2013 Just made this tonight as a side dish to pork tenderloin. Really tasty! My husband and kids who are picky eaters loved it! Judy4H--I think you nailed it, this would be great with a soft yolk egg on top. Martha Stewart Member Rating: Unrated 02/19/2013 I'm looking to make this as an appetizer for a larch brunch party. Can this be made in advance, frozen, then baked? Can this be served room temp? Martha Stewart Member Rating: Unrated 02/18/2013 Thank you to the others who posted about adjusting the cooking time and blanching the asparagus! I didn't roll out the dough as thin as recommended - it just seemed TOO thin! I baked it for about 12 minutes and added the cheese and blanched asparagus. Next time I would spray it lightly with olive oil rather than brush it with oil. I baked it for about 12 minutes again. I've discovered leftovers make a nice breakfast with a soft yolk egg laid over the top of a warm piece with salt & pepper. Martha Stewart Member Rating: Unrated 02/09/2013 Despite discovering I only had shortcrust pastry, this recipe still turned out amazingly well. I blanched the asparagus first as I was worried the shortcrust might turn into concrete if I cooked it for the length of time recommended. I can only imagine how fantastic this is with puff pastry. Highly recommended recipe - it looked amazing and was delicious. Martha Stewart Member Rating: 4 stars 11/28/2012 So simple to make, yet this dish looks really impressive. My only little addition was to sprinkle the cooked base with some finely chopped garlic before adding the cheese. Martha Stewart Member Rating: Unrated 11/04/2012 I made this for a dinner party and it was a huge hit! I used crescent rolls spread out into a rectangle shape and baked for 10 minutes. I also used thin asparagus and 15 minute bake time was perfect! This will definitely be made many more times. Martha Stewart Member Rating: Unrated 07/27/2012 Puff pastry was too long, or the temp was too high..... oh well, guess there's always another day and another way. Martha Stewart Member Rating: Unrated 05/10/2012 This is a lovely first course but the cook time for the puff pastry is too long. 35-40 minutes will result in overcooked; tough or burned puff pastry. The first cook time is 10 minutes and the second should be 10-15. Of course this means blanching the asparagus, but it is worth the extra step. Martha Stewart Member Rating: Unrated 04/16/2012 This was amazing, so easy, but excellent and beautiful. I will be making it again soon. Martha Stewart Member Rating: Unrated 04/09/2012 this was excellent, so easy to make. i made it for Easter and my mom loved it too! thank you will be making it again. Martha Stewart Member Rating: 5 stars 05/01/2011 Very easy to make and it's always delicious, the presentation is great so it is a good one to take out for friends get-together, people love it! Martha Stewart Member Rating: Unrated 03/23/2011 I tried this recipe for the first time tonight ... It's AMAZING!!! I'll definitely be making this again AND sharing the recipe! The only thing I did differently was bake it for 15 minutes instead of the suggested 20 - 25. Martha Stewart Member Rating: Unrated 03/17/2011 so easy. so tasty. sure to become a staple. Martha Stewart Member Rating: Unrated 08/06/2010 This has become a regular at our house. It is so beautiful Martha Stewart Member Rating: Unrated 05/14/2010 Marinate asparagus in Balsamic and Olive and pre-roast until only 'medium'. FInish as directed in recipe. Excellent!! Sarah Martha Stewart Member Rating: Unrated 04/10/2010 Made this today. Ended up replacing the Gruy?ɬ Martha Stewart Member Rating: Unrated 04/10/2010 I made this on Easter Sunday and served this as an appetizer. It was delicious. It looks beautiful, so easy to make. Cant wait to make this again. Martha Stewart Member Rating: Unrated 04/08/2010 This is very good! When I made it, I spread a bit of dijon mustard as a base layer on half of it and it was very good. Martha Stewart Member Rating: Unrated 04/06/2010 Very good - but I had to shorten the cooking times....careful ! Also,cutting the asparagus beforehand is an excellent tip. Everyone loved it - looks very chic !! Martha Stewart Member Rating: Unrated 04/06/2010 I've been maiking this recipe for a couple of years now, it was in an Everyday Food issue. It is ALWAYS a hit! The gruyere is a must, I also shred parm and some fresh cracked black pepper on top prior to baking. Delish! Martha Stewart Member Rating: Unrated 04/05/2010 Since we were having Easter Celebration at our house thought I would try this recipe. Everyone just loved it. I did make a change, since I have trouble with my hands, instead of puffed pastry (which I love), substituted a can of cresent rolls at it came out great. Martha Stewart Member Rating: Unrated 04/05/2010 Just served this for Easter appetizer....let's see....I'd say that it was out for ten minutes and then it was ALL gone...POOF....all gone! So so so easy to make! Martha Stewart Member Rating: Unrated 03/10/2010 I made this a couple days ago and brought it over for a hottub night at friends' house. It was a hit and I am making it again soon. I make a cheese combo of half munster and half mozzerella. Didn't have gruyere. It was soooo good. I also added sliced roma tomatoes. It got eatten all up!! Martha Stewart Member Rating: Unrated 03/10/2010 Phyllo instead of puff pastry...MUCH better Martha Stewart Member Rating: Unrated 07/26/2009 Any ideas for making this less expensively - those cheeses are pricey.... Martha Stewart Member Rating: Unrated 05/16/2009 Absolutely DELICIOUS! My family loved it! Next time I will add sliced tomatoes. Martha Stewart Member Rating: Unrated 05/14/2009 I suppose you could use an egg mixture with cream as a substitute, or a cream sauce with seasoning of your choice. Martha Stewart Member Rating: Unrated 05/14/2009 Anyone hav eany thoughts on what you could use instead of cheese? I dislike cheese, but love Asparagus and tarts! Any thoughts? Martha Stewart Member Rating: Unrated 04/18/2009 This is a good recipe....tastes great! Martha Stewart Member Rating: Unrated 04/18/2009 These came out great! I made two of them and everybody loved them. You do have to be careful with the temperature and on what shelf in the oven you put it on because the puff pastry can burn easily. I'm definitely gonna make it again. Martha Stewart Member Rating: Unrated 03/25/2009 I tried this is it was great - love the guyere cheese. However, the second time I made this, the pastry didn't puff - don't know what happened? Martha Stewart Member Rating: Unrated 03/10/2009 What a great recipe! It's something you can assemble slightly ahead of time Martha Stewart Member Rating: Unrated 01/26/2009 I make this every Easter. It is so good I would be in trouble if I didn't make two. I don't know why I save it for Easter. Martha Stewart Member Rating: Unrated 12/08/2008 I made this just for fun and it was fantastic! One of my favourite recipes. I plan to make it for my sweet man during the Christmas holidays. Martha Stewart Member Rating: Unrated 07/07/2008 I loved how good it was and how quick and easy it was. I decided that I would prefer to cut up my asparagus beforehand, though. Makes it a little easier to cut the cooked tart. Martha Stewart Member Rating: Unrated 07/03/2008 This is a great recipe for asparagus. A pretty dish and very yummy. Martha Stewart Member Rating: Unrated 06/23/2008 LOVE this recipe!! Always a winner in my house! It goes well with a marinara sauce for dipping if you want a little variation. You can put a little garlic powder over the top if you want another variation or drizzle with the oil found in sun dried tomatoes that are packed in oil. Also, if by chance you have left overs, it goes great with a fried or poached egg on top for breakfast! Martha Stewart Member Rating: Unrated 05/20/2008 I also made this for Easter and it was a hit with my family as well. I alternated white and green asparagus for fun. It was delicious and beautiful. The only thing is, I am starting to get a reputation from Martha's recipes and now I am expected to bring something to each holiday! :) Martha Stewart Member Rating: Unrated 04/24/2008 we have this quite often, ever since I found Martha's recipe. Thanks so much. It is as beautiful as it is tasty. Martha Stewart Member Rating: Unrated 03/24/2008 Made this for Easter Dinner 3 23 08, it looked great, just like Martha's and the taste was exquisit everyone loved it and it has become a definite "keeper" and you know it will be made again and again. Thank you so much Martha! Martha Stewart Member Rating: Unrated 03/23/2008 This was delicious and very easy to make. My family loved it. Martha Stewart Member Rating: Unrated 03/19/2008 very easy, nice change to the typical steamed asparagus Martha Stewart Member Rating: Unrated 03/19/2008 I've made this before and it was a huge success! Martha Stewart Member Rating: Unrated 03/18/2008 This looks so mouth watering; I cannot wait to try it! Martha Stewart Member Rating: Unrated 12/26/2007 This tart is delicious and beautiful. Be careful not to roll the pastry too thin because it burns easily. Martha Stewart Member Rating: Unrated 11/26/2007 This was great. Its also in the new Costco Cookbook under Asparagus Fontina Tart (Victoria Island Farms) Martha Stewart Member Rating: Unrated 11/24/2007 Had this at Thanksgiving and it was delicious! I had to get the recipe, and I will be making it for this New Year's gourmet potluck. Great for non-meat eaters, too! Martha Stewart Member Rating: Unrated 11/14/2007 absolutely delicious!!!!Martha Stewart Member
Rating: 5.0 stars 11/26/2020
This is fantastic. I made it for a pot luck and everyone raved, it was gone in seconds
Rating: 5.0 stars
Rating: 5.0 stars 01/18/2020
Served at a little dinner party last night and they loved it. This was the third time I’ve made the tart and did something a little different this time. I folded the one inch edge over on itself to make it twice as high, pinched the four corners, then baked. Also, I don’t cut off any little extra pieces to square it up because I don’t mind a slightly rustic look, but then I’m not a professional chef. I served it along with the Roasted Portobello Caprese Salad also from this site, and a Yellow Bell Pepper Soup (from elsewhere.) This tart is easy to make yet looks so fancy.
Rating: 3.0 stars 01/04/2020
I have made this in the past. I must have used a gruyere oh, and it was good, however this time I couldn’t find gruyere so I used fontina as it was listed as a possible substitute. The recipe was like kissing your sister… Just ok…. Needs a very tasty cheese to make it work…
Rating: 3.0 stars
Rating: 5 stars 10/02/2018
I use this as a “fridge cleaner”. Whatever cheese and lunchmeat I have in the fridge goes on this. Great for a quick delicious meal.
Rating: 5 stars
Rating: 5 stars 05/24/2017
Excellent. So easy, so quick. I reduced the cooking times to 10 mins for the initial shell bake, then 15-18 mins for the final bake. Even fat asparagus spears cooked perfectly. No need to steam or blanch asparagus (it would make it mushy). No need for foil around pastry shell as some have suggested. A hit everywhere. I serve it at room temp.
Rating: 4 stars 02/21/2017
I added garlic to the cheese and sprinkled Ras Al Hanout on top of the asparagus. It was a huge hit!
Rating: 4 stars
Rating: 5 stars 12/22/2016
I cannot believe That as a Corporate and private chef. I haven’t seen this dish on many menus. I love Martha’s cookbooks. I made this dish yesterday for 350 people and it was the hit of the night ! But when I told them I got the recipe from Martha Stewart’s collection they gave it a standing ovation! Martha your a genius
Rating: 5 stars 04/05/2015
As suggested by others, I blanched the asparagus. I rubbed flour into my silpat and rolled the dough out on it and very carefully trimmed to size. Worked great! I only pre-cooked the puff pastry about 12 min. With the asparagus already crisp-cooked the rest of the oven time, about another 12 minutes, melted the cheese. Not over cooked and delicious. Made this for Easter and it looked so festive and spring-time!
Rating: Unrated 04/03/2014
I have not made this yet but would like to know does this tart freeze well?
Rating: Unrated
Rating: Unrated 06/05/2013
This recipe was wonderful. We made it for an easy Friday night dinner. I followed the recipe exactly except used Truffle Olive Oil, which added a great flavor. Both dinner guests asked for the recipe.
Rating: Unrated 05/25/2013
For what this is worth… Photos of asparagus n puff pastry dish show dark edges of recipe product. Have re-made several times…final discovery…scissors and roll of aluminum foil! Cut several 1-2 inch strips…put on edges of raw pastry. Follow recipe directions. Past 7-10 minutes, remove foil and continue baking remainder of time recipe requires. Annie, Fremont, CA.
Rating: 4 stars 04/16/2013
This is delicious!! An absolute must try if you like asparagus. Do not go by the cooking times though….keep watching it while baking both times as other reviewers said or else it will not come out as good and may burn or get too brown.
Rating: Unrated 04/11/2013
I’ve made this twice now. My husband loved it & asked me to make it again when his brother came to visit. Both times a big hit. I used phylo dough instead of puff pastry because my local grocery didn’t carry puff pastry that didn’t have hydrogenated oils in it. I found that easier because I didn’t need to roll it out. I also used a combination of Gruyere and Emmental cheese and used white truffle oil to drizzle on top. It’s now a favorite go-to whenever it’s asparagus season!
Rating: Unrated 04/02/2013
Made this for an appetizer at Easter & it was a hit, very easy. I substituted the gruyere for fontina…easy too!!!
Rating: Unrated 03/14/2013
looks good
Rating: Unrated 03/10/2013
Just made this tonight as a side dish to pork tenderloin. Really tasty! My husband and kids who are picky eaters loved it! Judy4H–I think you nailed it, this would be great with a soft yolk egg on top.
Rating: Unrated 02/19/2013
I’m looking to make this as an appetizer for a larch brunch party. Can this be made in advance, frozen, then baked? Can this be served room temp?
Rating: Unrated 02/18/2013
Thank you to the others who posted about adjusting the cooking time and blanching the asparagus! I didn’t roll out the dough as thin as recommended - it just seemed TOO thin! I baked it for about 12 minutes and added the cheese and blanched asparagus. Next time I would spray it lightly with olive oil rather than brush it with oil. I baked it for about 12 minutes again. I’ve discovered leftovers make a nice breakfast with a soft yolk egg laid over the top of a warm piece with salt & pepper.
Rating: Unrated 02/09/2013
Despite discovering I only had shortcrust pastry, this recipe still turned out amazingly well. I blanched the asparagus first as I was worried the shortcrust might turn into concrete if I cooked it for the length of time recommended. I can only imagine how fantastic this is with puff pastry. Highly recommended recipe - it looked amazing and was delicious.
Rating: 4 stars 11/28/2012
So simple to make, yet this dish looks really impressive. My only little addition was to sprinkle the cooked base with some finely chopped garlic before adding the cheese.
Rating: Unrated 11/04/2012
I made this for a dinner party and it was a huge hit! I used crescent rolls spread out into a rectangle shape and baked for 10 minutes. I also used thin asparagus and 15 minute bake time was perfect! This will definitely be made many more times.
Rating: Unrated 07/27/2012
Puff pastry was too long, or the temp was too high….. oh well, guess there’s always another day and another way.
Rating: Unrated 05/10/2012
This is a lovely first course but the cook time for the puff pastry is too long. 35-40 minutes will result in overcooked; tough or burned puff pastry. The first cook time is 10 minutes and the second should be 10-15. Of course this means blanching the asparagus, but it is worth the extra step.
Rating: Unrated 04/16/2012
This was amazing, so easy, but excellent and beautiful. I will be making it again soon.
Rating: Unrated 04/09/2012
this was excellent, so easy to make. i made it for Easter and my mom loved it too! thank you will be making it again.
Rating: 5 stars 05/01/2011
Very easy to make and it’s always delicious, the presentation is great so it is a good one to take out for friends get-together, people love it!
Rating: Unrated 03/23/2011
I tried this recipe for the first time tonight … It’s AMAZING!!! I’ll definitely be making this again AND sharing the recipe! The only thing I did differently was bake it for 15 minutes instead of the suggested 20 - 25.
Rating: Unrated 03/17/2011
so easy. so tasty. sure to become a staple.
Rating: Unrated 08/06/2010
This has become a regular at our house. It is so beautiful
Rating: Unrated 05/14/2010
Marinate asparagus in Balsamic and Olive and pre-roast until only ‘medium’. FInish as directed in recipe. Excellent!! Sarah
Rating: Unrated 04/10/2010
Made this today. Ended up replacing the Gruy?ɬ
I made this on Easter Sunday and served this as an appetizer. It was delicious. It looks beautiful, so easy to make. Cant wait to make this again.
Rating: Unrated 04/08/2010
This is very good! When I made it, I spread a bit of dijon mustard as a base layer on half of it and it was very good.
Rating: Unrated 04/06/2010
Very good - but I had to shorten the cooking times….careful ! Also,cutting the asparagus beforehand is an excellent tip. Everyone loved it - looks very chic !!
I’ve been maiking this recipe for a couple of years now, it was in an Everyday Food issue. It is ALWAYS a hit! The gruyere is a must, I also shred parm and some fresh cracked black pepper on top prior to baking. Delish!
Rating: Unrated 04/05/2010
Since we were having Easter Celebration at our house thought I would try this recipe. Everyone just loved it. I did make a change, since I have trouble with my hands, instead of puffed pastry (which I love), substituted a can of cresent rolls at it came out great.
Just served this for Easter appetizer….let’s see….I’d say that it was out for ten minutes and then it was ALL gone…POOF….all gone! So so so easy to make!
Rating: Unrated 03/10/2010
I made this a couple days ago and brought it over for a hottub night at friends’ house. It was a hit and I am making it again soon. I make a cheese combo of half munster and half mozzerella. Didn’t have gruyere. It was soooo good. I also added sliced roma tomatoes. It got eatten all up!!
Phyllo instead of puff pastry…MUCH better
Rating: Unrated 07/26/2009
Any ideas for making this less expensively - those cheeses are pricey….
Rating: Unrated 05/16/2009
Absolutely DELICIOUS! My family loved it! Next time I will add sliced tomatoes.
Rating: Unrated 05/14/2009
I suppose you could use an egg mixture with cream as a substitute, or a cream sauce with seasoning of your choice.
Anyone hav eany thoughts on what you could use instead of cheese? I dislike cheese, but love Asparagus and tarts! Any thoughts?
Rating: Unrated 04/18/2009
This is a good recipe….tastes great!
These came out great! I made two of them and everybody loved them. You do have to be careful with the temperature and on what shelf in the oven you put it on because the puff pastry can burn easily. I’m definitely gonna make it again.
Rating: Unrated 03/25/2009
I tried this is it was great - love the guyere cheese. However, the second time I made this, the pastry didn’t puff - don’t know what happened?
Rating: Unrated 03/10/2009
What a great recipe! It’s something you can assemble slightly ahead of time
Rating: Unrated 01/26/2009
I make this every Easter. It is so good I would be in trouble if I didn’t make two. I don’t know why I save it for Easter.
Rating: Unrated 12/08/2008
I made this just for fun and it was fantastic! One of my favourite recipes. I plan to make it for my sweet man during the Christmas holidays.
Rating: Unrated 07/07/2008
I loved how good it was and how quick and easy it was. I decided that I would prefer to cut up my asparagus beforehand, though. Makes it a little easier to cut the cooked tart.
Rating: Unrated 07/03/2008
This is a great recipe for asparagus. A pretty dish and very yummy.
Rating: Unrated 06/23/2008
LOVE this recipe!! Always a winner in my house! It goes well with a marinara sauce for dipping if you want a little variation. You can put a little garlic powder over the top if you want another variation or drizzle with the oil found in sun dried tomatoes that are packed in oil. Also, if by chance you have left overs, it goes great with a fried or poached egg on top for breakfast!
Rating: Unrated 05/20/2008
I also made this for Easter and it was a hit with my family as well. I alternated white and green asparagus for fun. It was delicious and beautiful. The only thing is, I am starting to get a reputation from Martha’s recipes and now I am expected to bring something to each holiday! :)
Rating: Unrated 04/24/2008
we have this quite often, ever since I found Martha’s recipe. Thanks so much. It is as beautiful as it is tasty.
Rating: Unrated 03/24/2008
Made this for Easter Dinner 3 23 08, it looked great, just like Martha’s and the taste was exquisit everyone loved it and it has become a definite “keeper” and you know it will be made again and again. Thank you so much Martha!
Rating: Unrated 03/23/2008
This was delicious and very easy to make. My family loved it.
Rating: Unrated 03/19/2008
very easy, nice change to the typical steamed asparagus
I’ve made this before and it was a huge success!
Rating: Unrated 03/18/2008
This looks so mouth watering; I cannot wait to try it!
Rating: Unrated 12/26/2007
This tart is delicious and beautiful. Be careful not to roll the pastry too thin because it burns easily.
Rating: Unrated 11/26/2007
This was great. Its also in the new Costco Cookbook under Asparagus Fontina Tart (Victoria Island Farms)
Rating: Unrated 11/24/2007
Had this at Thanksgiving and it was delicious! I had to get the recipe, and I will be making it for this New Year’s gourmet potluck. Great for non-meat eaters, too!
Rating: Unrated 11/14/2007
absolutely delicious!!!!
All Reviews for Asparagus Gruyere Tart
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All Reviews for Asparagus Gruyere Tart
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