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Asparagus Gruyere Tart

It is time for my favorite foodie event, the Secret Recipe Club!

I came across the original recipe for this Asparagus Gruyere Tart from ‘Chefanie Frasco’ at The Chefanies while participating in a fun little foodie event, the Secret Recipe Club, which was created by Amanda at Amanda’s Cookin‘.

The idea of it is you are assigned a fellow food blogger each month, it is kept a secret of course, and you go to their food blog and pick a recipe (or more) to make. On the assigned date, everyone posts their creations and you go and visit and see all the goodies that were made. Sort of like a secret Santa, right?

My host who is organizing my group for this month is Tina from Moms Crazy Cooking. Thank you Tina for hosting!

The Chefanies is a combined blog of two ladies named Stephanie. In their words, “This blog is our spot to share our favorite recipes and the stories (and people) behind them.  We try to use only organic, seasonal (in California terms) and fresh ingredients.”

Right off the bat, I was impressed by their colorful banner for their blog title, contrasted to the clean and fresh white background of their website. It is orderly and clean, which is exactly what inspires most people to get in the kitchen and cook. As I browsed through their recipes, it was clear that The Chefanies value fresh, local produce. I considered quite a few recipes to make, including the Chopped Heirloom Salad with Spicy Ranch, Strawberry Feta Salad, and the World’s Greatest Cheesecake. I happened to have half of a package of puff pastry ready to be used up and the Asparagus Gruyere Tart was calling to me, so off I went!

I made one substitution, which was the type of cheese I used. Ideally I would have loved to use Gruyere, but I ended up using a mix of fontina, Parmesan, provolone, asiago and mozzarella. Even though I had to use my second choice for the cheese, it turned out so delicious. This is a simple and delicious recipe for cheese and vegetable lovers alike. Ready for the recipe?

I went a little snap happy when I was taking the pictures. I couldn’t help myself!

Asparagus Gruyere Tart

Serves up to 10-12 people depending on how big you cut the pieces

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded (I subtituted for a shredded Italian cheese mix of fontina, Parmesan, provolone, asiago and mozzarella)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

1. 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.

2. 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.

Source: The Chefanies and Martha Stewart

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  1. Wow. that looks incredibly tasty and (very professional). The kind of thing you can make in one big batch and then cut up to serve at a party.

  2. I had the Chefanies last month and it was such a fun blog to look through! Your tart looks so delicious. I bet the mixture of cheeses was even tastier than the Gruyere would've been.

  3. OH MY.. These are beautiful! You did your friend proud. great review. going to head over to take a look


  4. Pictures are beautiful. I had asparaugs for the first time this year and fell in love. andi


  5. I've actually got some puff pastry, asparagus, and an assortment of cheeses in my fridge right now – this was just meant to be! Great SRC choice =)

  6. Great choice in recipe!! Your photos turned out great. It was so much fun having you this month!! Have a great day!

  7. This recipe really is SO cute! I love the way the asparagus looks! My twins love asparagus too! We may just have to try this! Thanks again for being a part of SRC and thanks so much for the mention of MOMS CRAZY COOKING! I just now finished linky everyone and organizing and now I get to visit everyone's blog, THIS IS THE FUN PART!

  8. Oh! How delicious does this look? My goodness that melty cheese, with those beautiful, vibrant asparagus – my favorite veggie. Looks SO good!

  9. Stunning tart! The whole asparagus spears have such a cool visual impact surrounded by the flaky puff pastry. And I love how simple it is too. Great SRC pick and your photos are beautiful! Will be flagging this recipe for future use.

  10. I was browsing through the recipe reveals from SRC and this tart immediately caught my eye…it is stunning! Really is simplier to do than it looks! I have to make this!

  11. I made this tonight for dinner… Very easy and relish! I added prosciutto under the cheese and added a few sautéed purple onion strings. Yummo! Will be a keeper!!

  12. Since the puff pastry is cooked initially, how do you keep it from overcooking when cooking the asparagus for another 25 minutes?