Asparagus Gruyere Tart

May 12, 2011



Serves: 4, Prep Time: 15 minutes,

Total Time: 45 minutes


· flour, for working with the dough and surface

· 1 sheet frozen store bought puff pastry

· 2 cups Gruyere cheese, grated

· 1 ½ pounds medium asparagus

· 1 Tbsp Lucero Basil Infused Olive Oil

· sea salt and freshly ground coarse black pepper



Preheat oven to 400°F


1-  On a flat,  floured surface, roll the puff  pastry into a 16-by

-10 inch rectangle. Trim off uneven edges to shape a rectangle.


2-  Transfer puff pastry to a baking sheet. Lightly score pastry

dough with a knife 1 inch from edges to outline a rectangle.

With a fork, pierce dough inside the rectangle outline at ½

inch intervals. Bake pastry dough until golden brown, about 15



3-   Remove pastry shell from oven, sprinkle with grated Gruyere.

Trim the bottoms of asparagus spears to fit horizontally across

pastry shell. Place asparagus in a single layer over cheese.


4-   Brush  pastry shell and asparagus with

Lucero Basil Infused Olive Oil


5-  Bake until asparagus is tender, 25 to 30 minutes.




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