Asparagus Tart

Asparagus Tart

Do you love asparagus? Do you love puff pastry? Tarts? Cheese? Do you love quick and easy? This one tops them all! I kid you not! This is a less is more type dish. Tasty. QUICK to make and gone in seconds! It was silky beautiful. Yes, I am talking about a tart. Fast, easy and it makes you feel like Julia Child was a personal friend. I guess Puff pastry has a way of doing that to you. The only down side I can say to this dish, make two!

Here’s all you do:

Asparagus Tart with Gruyere

Inspired by Martha.

but I found at Shania Olmanson (many thanks!)
Yield: 4-6 servings


1 sheet puff pastry dough, thawed
1 pound thin asparagus spears
1/3 cup sour cream
2 egg yolks
1 tablespoon Dijon mustard
3/4 cup Gruyère, shredded (I was out and sub’d Jarlsberg….Yum)


Preheat oven to 400 degrees F. (My oven thought this was too high, so I took the heat down to 350˚.  Better safe to start low.)

While the pastry is baking, prepare your asparagus spears by rinsing and removing the woody ends. Set aside. In a small bowl, mix together sour cream, egg yolks and Dijon mustard. Stir in 1/4 cup of the Gruyère.

Remove the puff pastry from the oven and spread the sour cream mixture evenly over the inside rectangle. Top with the remaining Gruyère cheese and layer with the asparagus spears. Return to the oven and bake for 15 additional minutes until cheese begins to brown lightly and asparagus is cooked.

Remove from oven and allow to cool slightly. Slice using a pizza cutter and serve.

Asparagus Tart

Asparagus Tart

This tart was gone in minutes. It’s elegant, though you can’t tell my by photo (we were in too much of a hurry to just eat this) a crowd pleaser, and very little clean up. What’s not to love?

I highly recommend this recipe. You won’t be disappointed.

Wore my Poupon apron just for the occasion!

Bon Appétite!