Appetizers/ Under 30 Minute Meals/ Vegetable Sides

Asparagus Gruyere Swiss Tart

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com

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Asparagus Gruyere Swiss Tart is an easy asparagus and cheese tart made with fresh asparagus, sour cream, shredded Gruyere and Swiss cheeses and baked with a puff pastry crust until the crust is flaky and golden brown.  A delicious and tasty asparagus tart served warm makes a great appetizer or side dish.

 

Asparagus Gruyere Swiss Tart is a very simple recipe and practically effortless!  I made 2 asparagus tarts in a matter of a few minutes.

 

For this recipe you will need:

  • one box of frozen puff pastry

  • 1 pound of fresh asparagus (thin ones)

  • some sour cream

  • extra virgin olive oil

  • a blend of shredded cheeses

  • and two baking dishes

Of course, I didn’t have the same size baking dishes, but it really didn’t matter since I rolled out the sheets of puff pastry to fit into each baking dish according to their size.

And it worked just fine!

 

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com

 

TIPS for this ASPARAGUS TART!

I found shredded Gruyere and shredded Swiss cheese already blended in one package (at Trader Joe’s).  Making this tart even easier and faster to put together. 

The blend of these two kinds of cheese, both Swiss and Gruyere melted in this tart is the key to its amazing flavors.  They make this asparagus tart very flavorful.  

We love gruyere cheese, especially in our favorite casserole for macaroni and cheese with pancetta and caramelized onions.  And, you can substitute it with fontina cheese, if you like.

Besides its wonderful flavors, the lightweight and crispiness of the crust you’d get in every bite, well – I must tell you – I couldn’t stop eating it.

 

 

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com

 

Cooks Notes: 

  • Thin asparagus bake very quickly, which is why you need to bake the dough for 10 to 15 minutes before laying the spears down.  However, if you buy the medium size or larger ones, keep in mind you can layer them without baking the crust, and then fully bake the tart for the entire 22 to 25 minutes.

  • Also, the ingredients are enough for one asparagus tart.  And I found that after placing the spears in a single layer, it left me with enough asparagus to make 2 tarts.  But remember you will need to repeat the other ingredients for the second tart as well.

 


*You can follow along below or jump down to the bottom of this post for our full recipe card.

Ingredients for Asparagus Gruyere Swiss Tart:

  • 1 frozen puff pastry sheet, thawed

  • all-purpose flour, for surface

  • 3 Tbsp. sour cream

  • 1 cup shredded mixed Gruyere and Swiss cheeses

  • 12 ounce (or 1 pound) fresh thin asparagus, rinsed and towel-dried

  • 1 Tbsp. extra-virgin olive oil, to drizzle

  • 1/2 tsp. salt

  • fresh cracked pepper to taste

  • olive oil cooking spray

Preheat oven to 400 degrees.  Lightly spray a 9 x 12 baking dish with cooking spray. Set aside.

Remove pastry sheet from package and place onto the counter to thaw for a few minutes, until dough unfolds easily. Roll dough out onto a floured surface to fit into 9 x 12 rectangle. Place it inside the baking dish.  Don’t worry if it’s too big for the dish, you will need a little excess dough to fold over all the edges to create a border.

Using a fork, pierce the bottom of the dough.  Bake for 10 to 12 minutes, or until you see if it starts to turn a golden color.

Remove from oven, and spread the sour cream on the bottom.  Then sprinkle on top with the cheeses.

Trim the bottoms of asparagus spears to fit crosswise inside the pastry and arrange in a single layer over the cheese, alternating tips and spears.

 

Drizzle with olive oil on top and season with salt and cracked pepper to taste.
Bake for an additional 12 to 14 minutes or more, or until spears are tender and the crust is golden brown.  Cut into squares. Serve warm.  Yields: 12 squares

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com

Asparagus Gruyere Swiss Tart turned out so good, I think this recipe is a definite keeper!

Have a great day everyone!

ENJOY!

 

Don’t forget to PIN it!!    … thanks for sharing!


Asparagus Gruyere Swiss Tart  by 2sistersrecipes.com

More Tasty Asparagus Recipes! 

 

Yield: 10 to 12

Asparagus Gruyere Swiss Tart

Asparagus Gruyere Swiss Tart

Asparagus Gruyere Swiss Tart ~ is an asparagus and cheese tart made with fresh asparagus, sour cream, shredded Gruyere and Swiss cheeses and baked on top a sheet of puff pastry until the crust is flaky and golden brown; then cut into squares and served warm. Easy, delicious and makes a wonderful dish!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 frozen puff pastry sheet, thawed
  • All-purpose flour, for surface
  • 3 Tbsp. sour cream
  • 1 cup shredded mixed Gruyere and Swiss cheeses
  • 12 ounce (or 1 pound) fresh thin asparagus, rinsed and towel-dried
  • 1 Tbsp. extra-virgin olive oil, to drizzle
  • 1/2 tsp. salt
  • fresh cracked pepper to taste
  • olive oil cooking spray

Instructions

  1. Preheat oven to 400 degrees. Lightly spray a 9 x 12 baking dish with cooking spray. Set aside.
  2. Remove pastry sheet from package and place onto the counter to thaw for a few minutes, until dough unfolds easily. Roll dough out onto a floured surface to fit into 9 x 12 rectangle. Place it inside the baking dish. Don't worry if it is too big for the dish, you will need a little excess dough to fold over all the edges to create a border.
  3. Using a fork, pierce the bottom of the dough. BAKE the crust for 10 to 12 minutes, or until the crust is turning a golden color. Remove from oven, and spread the sour cream on the bottom. Then sprinkle on top with the cheeses.
  4. Trim the bottoms of asparagus spears to fit crosswise inside the pastry and arrange in a single layer over the cheese, alternating tips and spears.
  5. Drizzle with olive oil on top and season with salt and cracked pepper to taste.
  6. BAKE for additional 12 to15 minutes or more until spears are tender and the crust is golden brown.
  7. Cut into squares. Serve warm.
  8. Yields: 12 squares

Notes

Thin asparagus bakes very quickly, which is why you need to bake the dough for 10 to 15 minutes before laying the spears down. However, if you buy the medium size or larger ones, keep in mind you can layer them without baking the crust, and then fully bake the tart for the entire 20 to 22 minutes, or more until the crust if fully baked and golden brown.

Also, the ingredients are measurements for one asparagus tart. However, I found that after placing the spears in a single layer, it left me with enough asparagus to make 2 tarts. But remember you will need to repeat the ingredients for the other tart as well.

If you make this recipe, let us know and leave a comment on our recipe card. It helps everyone who reads them and it helps us too!  We’d love to hear from you!

And for more delicious recipes, follow us on Instagram,  Pinterest, Facebook, and Twitter!

Thanks for stopping by!  ๐Ÿ™‚

Anna and Liz

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4 Comments

  • Reply
    Roz Corieri Paige
    December 28, 2016 at 3:06 am

    What a WONDERFUL recipe! I love asparagus, love puff pastry, and LOVE Gruyere cheese! I'll make this for Easter! Thanks Liz and Anna!

    • Reply
      annaliz
      December 28, 2016 at 3:12 am

      You're welcome! Have a healthy and blessed new year!

  • Reply
    annaliz
    December 16, 2016 at 6:26 pm

    Thank you Sue, it's so funny you say that, because I practically ate the whole tart myself.

  • Reply
    SavoringTime in the Kitchen
    December 16, 2016 at 4:58 pm

    So pretty! Not only delicious but beautiful as well ๐Ÿ™‚ I think I could eat a whole tart myself!

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