Martha Stewart Asparagus Tart With Gruyère

Martha Stewart asparagus tart with Gruyère is an easy puff pastry appetizer made with fresh asparagus, shredded Gruyère and olive oil, ready in 45 minutes. Save this simple spring tart recipe for Easter brunch, cocktail hour or a light lunch, because it takes only six ingredients and one baking sheet.

Bake the pastry shell on its own for 15 minutes before any cheese or asparagus goes on. Skipping that par-bake leaves the center pale and soggy under the toppings.

Martha keeps the tart to six ingredients, so the asparagus and Gruyère are all you taste. She also skips the egg wash, because all-butter puff pastry turns golden on its own.

Martha Stewart Asparagus Tart With Gruyère

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

480

kcal

A crisp, flaky puff pastry shell holds a layer of melted Gruyère and tender roasted asparagus spears. The par-baked base stays crunchy while the cheese bubbles and the tips brown lightly.

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

• Roll the pastry: Preheat the oven to 400°F, then roll the puff pastry on a floured surface into a 16-by-10-inch rectangle. Trim any uneven edges so the tart bakes evenly.
• Score the border: Place the pastry on a baking sheet. Lightly score the dough with a sharp knife 1 inch in from the edges to mark a rectangle.
• Pierce and par-bake: Pierce the dough inside the markings with a fork at 1/2-inch intervals. Bake for about 15 minutes, until the pastry is golden.
• Add the Gruyère: Take the shell out of the oven and sprinkle the 2 cups of shredded Gruyère over it. The cheese melts into the pastry as the asparagus finishes cooking.
• Trim the asparagus: Trim the bottoms of the 1 1/2 pounds of asparagus so the spears fit crosswise inside the tart shell. Measure against the shell before you cut.
• Arrange the spears: Lay the asparagus in a single layer over the cheese, alternating the ends and tips. That keeps the rows even and the tart easy to slice.
• Oil and bake: Brush the spears with 1 tablespoon olive oil and season with salt and pepper. Bake for 20 to 25 minutes, until the spears are tender.

Tools for this recipe

• Nordic Ware half sheet pan, J.K. Adams French rolling pin, OXO 4-sided box grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep the puff pastry from getting soggy?

Bake the shell fully before adding toppings, since the edges cook before the center does. You should be able to lift the whole tart without it sagging in the middle.

Can I swap the asparagus or the Gruyère?

English peas make a good spring swap, and frozen ones should be rinsed under warm water and drained well. Broccolini cut in halves or quarters also works, and Emmentaler, fontina, sharp cheddar or smoked gouda can stand in for the Gruyère.

How long does leftover asparagus tart keep?

Wrap it tightly in plastic and refrigerate it for up to 1 day. For longer storage, freeze it for up to 2 months and let the pieces defrost overnight in the fridge before warming them.

What's the best way to reheat it?

Set individual pieces directly on the rack of a 375°F oven for 5 to 10 minutes. The air circulation keeps the pastry crisp, which a microwave would not do.

Can I use phyllo instead of puff pastry?

I wouldn't, because phyllo bakes up thinner and more brittle than puff pastry and won't hold the cheese and spears. Store-bought all-butter puff pastry works well, ideally thawed but still cold to the touch.