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. This asparagus tart was SO good, I was so happy I made two! One for lunch and the other I saved for a brunch I was hosting the next morning.
This Asparagus Gruyere Swiss Tart was so easy – it was effortless! I made the first tart in a matter of minutes, and realized by having 2 sheets of puff pasty in the box and enough asparagus to top them both, I figured why not make them both.
Of course, I didn’t have the same size baking dishes, but it didn’t matter, I rolled the sheets of puff pastry to fit into each baking dish according their size.
It worked just fine!
I found shredded Gruyere and shredded Swiss cheese already blended in one package at Trader Joe’s. Wow, it made a difference, making it a pleasure to make this tart!
The blend of the two cheeses, both Swiss and Gruyere melted is what makes this tart so delicious. It’s not too cheesy but- it’s just the right amount. They add so much flavor, along with the crispiness of the crust in every bite, well – I could’t stop eating it.
I was happy to add this asparagus tart as part of my brunch menu. This would also be great served as an appetizer during the holidays.
It’s definitely a keeper! Have a great weekend!
Don’t forget to PIN it!! … thanks for sharing!
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
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
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 are measurements for 1 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.