Appetizers/ Under 30 Minute Meals/ Vegetable Sides

Asparagus Gruyere Swiss Tart

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com

Asparagus Gruyere Swiss Tart is an 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 puff pasty, 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 their size.

And it worked just fine!

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 cheeses, both Swiss and Gruyere melted in this tart is the key to its amazing flavors.  They make this asparagus tart very flavorful.

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

 

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

Have a great weekend everyone!

ENJOY!

Cooks Notes: Thin asparagus bakes very quickly, which is why you need to bake the dough for 10 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.

Also,  the ingredients is enough for one asparagus tart.  However, I found that after placing the spears in a single layer, 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.

 

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

Asparagus Gruyere Swiss Tart by 2sistersrecipes.com


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

Asparagus Gruyere Swiss Tart

  • 1 frozen puff pastry sheet, thawed

  • 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 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 its 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 minutes. 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 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 additional 10 to 12 minutes, or until spears are tender.
Cut into squares. Serve warm.

Yields: 12 squares


More Asparagus Recipes from 2SR:

Roasted Asparagus with Prosciutto and Cheese

Creamy Asparagus Soup

Fresh Asparagus, Tomato and Cheese Pizza

Chicken Cutlets with Garlicky Asparagus

Asparagus Gruyere Swiss Tart
Recipe type: Appetizer / Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12
 
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!
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
  • ½ 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 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 its 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 minutes. 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 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 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.

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

Recipe adapted from Publix Fresh

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4 Comments

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

    So pretty! Not only delicious but beautiful as well 🙂 I think I could eat a whole tart myself!

  • 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
    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!

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