Asparagus Tart with Gruyere

Appetizers and Snacks, Guest Posts, Side Dish, Vegetables | 28 comments

I’m taking some time off to be with my family for a little while.
The following recipe is written by Shaina of Food for My Family. Welcome, Shaina!

It was a cold spring, which slowed down the arrival of asparagus at the farmers market. I was impatient. I searched weekly, coming home empty-handed several times before the bright green stalks arrived, ready for me to snatch up and carry off in a basket. A brick of Gruyere cheese from another vendor, and I had the beginnings of a beautiful late spring meal.

I’d been drooling for a while over asparagus tart photos that were popping up, and I had my heart set on making my own. Make my own I did, which turned into a full meal for me and my neighbors – neighbors who so willingly allow me to walk into their house and drop food off, but then also return the gesture a few hours later.

As we Minnesotans come out from our winter holes where we’ve been hiding since November, I’m reminded each and every week how important the friends in my neighborhood have become. With an open door policy and sometimes weekly happy hours hosted between us, we’ve been enjoying smiling faces and cute baby toes all spring.

While my house may have its flaws, and there are things I’d love to change about the style of house so commonly found on this street that I live, the neighbors are second to none. My neighbors have served as babysitters when I have had to rush to the emergency room, and they’ve let us know when our car door is left swinging open after a trip to the store with the kids. They water planets when we’re on vacation and pick up meals. They throw amazing parties. They’ve become my sounding board, friends to my children, my community and my home. Bonus: They also make excellent recipe testers.

This tart may seem simple, and sure enough, the recipe itself comes together easily. Everything falls into place with very little effort, but the end result is nothing short of extraordinary. In fact, it will blow said neighbors away and did, as I witnessed the other evening.

While I had this as a main dish, it would also be lovely cut into slices as an appetizer or to go alongside a piece of protein.

Regardless of how you serve it or with what, good food only gets better when shared with friends. So gather your neighbors or friends and come together over a meal this summer. You’ll be glad you did.

Do you know and socialize with your neighbors or get together regularly with friends to share meals?

Asparagus Tart with Gruyere

Inspired by Martha.
Yield: 4-6 servings

Print Save Recipe


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


Preheat oven to 400 degrees F. Unfold puff pastry dough and Roll into a 14x10" rectangle on a lightly floured surface. Move the puff pastry to a parchment-lined baking sheet. Score the dough 1" from the edge all around the rectangle with a knife. Dock the inside rectangle by poking it lightly with a fork in approximately 1/2" spaces. Bake for 15 minutes.

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.

About the Author:

shaina olmanson food for my familyShaina Olmanson is the home cook and photographer behind Food for My Family and Olmanson Photography, and a daily contributor to Babble.com’s Family Kitchen Blog.

She strives to teach her four children to cook and prepare real food in a day and age where many people have turned to convenience foods because they are so readily available and hopes to encourage others to do the same. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera.

Shaina is also on Facebookand Twitter.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Blog is the New Black - June 13, 2011 @ 6:07 am

    Looks so delicious yet simple!


  • 2
    Sylvie @ Gourmande in the Kitchen - June 13, 2011 @ 6:27 am

    I wish we had the same sense of community where I live. For the most part people just wave to each other every once in while when they catch each other pulling out the driveway but we don’t know very much about each others lives.


    • Shaina replied: — June 13th, 2011 @ 8:20 AM

      It’s definitely a bonus, Sylvie, and it erases all those irritations we have about our house…most of the time. ;)

  • 3
    Angie - June 13, 2011 @ 8:20 am

    So much fun!, I love making this tart. l also love to socialize with neighbors, although we live in a unofficial retirement community. Old people if they’re not too grouchy have lots of wisdom and stories to share. I mostly love it, sort of, but only if they’re being nice.


  • 4
    Michelle (What's Cooking with Kids) - June 13, 2011 @ 8:36 am

    I am going to make this. Soon! Mmmmmmmm.


  • 5
    Bonnie Banters - June 13, 2011 @ 8:54 am

    I’m so fortunate to be in an idealistic community with great neighbors also! Oh, this tart sounds heavenly! I would love to have some now…definitely going in my recipe file! Thanks!


  • 6
    Megan {a dash of megnut} - June 13, 2011 @ 9:43 am

    Shaina this look amazing! im a big gruyere nut so I will definitely be giving this a try!


  • 7
    Suzi - June 13, 2011 @ 11:59 am

    Imagine with broccoli flowerets or sliced fresh tomato! Some baked chicken and maybe a little lettuce and orange salad. Yummy – that’s what we’ll have for next Sunday’s dinner.


  • 8
    apaler1 - June 13, 2011 @ 2:26 pm

    I wish I knew my neighbors well enough to walk over and share food with them (and have the gesture returned). Sometimes I haul food across town to give it to friends that live further away, but it would be nice to be able to just walk over and knock on a door anytime. I guess I could do that, but a “Hi, you don’t know me, but I made you food” visit would probably get a door slammed in my face and perhaps a visit from the local police. Lovely recipe though! On the bright side of the whole not-knowing the neighbors thing, when I make this, there’ll be more for me!


  • 9
    Patti - June 14, 2011 @ 5:37 am

    We have moved 12 times in 28 yrs., so I know what a blessing good neighbors are. We currently live in MA and are the new kids on the block with people who have lived here btwn 10 and 25 yrs. and don’t seem to have more contact then an occasional wave. The past few yrs., my husband has snow plowed for the divorcee across the street. She left him a typed written letter in our mailbox this yr. asking him not to plow the snow into a certain area bc she is trying to grow gras there. Needless to say, he has stopped doing her snow removal. And, the spring tart looks lovely.


    • Shaina replied: — June 16th, 2011 @ 8:38 AM

      Patti, it really is hard when people don’t talk. I’ve been in those situations, which is why we know how wonderful it is to have the community we do in our current neighborhood.

      I hope that the next time you move it’s somewhere with more of a community.

  • 10
    Lindsay @ Pinch of Yum - June 14, 2011 @ 8:00 am

    Yum! We don’t know our neighbors very well, but I pass along all my baked treats and other food to one of our neighbors who we know better than the rest. :) It’s fun to have someone to share food with!


  • 11
    Hazel @ Tasty Pursuits - June 14, 2011 @ 8:51 am

    Thanks . I just love dishes that are easy to make AND are impressive enough for entertaining. Looking forward to trying this out.


  • 12
    Foodies on the Fly - June 14, 2011 @ 11:42 am

    Looks amazing and sounds simple to make. An excellent dish for sharing- thanks for sharing with us.


  • 13
    Sues - June 14, 2011 @ 2:53 pm

    I’ve had this bookmarked on Martha’s site FOREVER and I don’t know why I haven’t made it yet!! Yours looks sooo fabulous. I wish I socialized with my neighbors more… We had high hopes when we moved into our new building, but it’s a lot of older people (much older) and busy families. We do have regular food-filled get-togethers with friends and family, though!


    • Shaina replied: — June 14th, 2011 @ 4:17 PM

      I should point out that this is different from Martha’s in that I made a sour-cream custard for the asparagus to sit on with the Gruyere. Martha’s is Gruyere and cheese only, which I’m sure is good, as well. :)

  • 14
    Happy When Not Hungry - June 14, 2011 @ 4:58 pm

    Wow this tart looks beautiful and so delicious!


  • 15
    Jen @ My Kitchen Addiction - June 15, 2011 @ 2:29 pm

    Love this recipe, Shaina! I love the combo of asparagus and gruyere.


  • 16
    sweetsugarbelle - June 15, 2011 @ 7:16 pm

    THIS looks like HEAVEN!


  • 17
    mjskit - July 14, 2011 @ 2:16 pm

    This looks and sounds absolutely wonderful!


  • 18
    Vicky - July 21, 2011 @ 1:29 pm

    I’ve made this twice in the last week – it truly is delicious. And SO simple and easy to make. Perfect summer appetizer!


  • 19
    Molly Cuddy - July 30, 2011 @ 7:07 pm

    I tried this recipe and I can’t figure out how this is successful. First of all one sheet of puff pastry cannot be rolled out. Baking one sheet first for 15 minutes, burns it! Obviously there is something missing here. What a waste of time!


    • Shaina replied: — July 31st, 2011 @ 6:45 PM

      Hi, Molly. I’m sorry it didn’t work for you. Several people roll puff pastry out. You can see a video on how it’s done on Martha’s site which is linked to above in the recipe. Additionally, I used Martha’s cooking times and varied only the filling and the thickness of the dough, which is thicker than the original recipe, both of which should help it to not burn. Perhaps your oven runs hotter than the temperature it says it is. This is a common problem, and it could be why you’re having trouble. I know several others (including Vicky who commented right above you) have been able to replicate this with success, so I hope this helps!

  • 20
    MARIA ISABEL CORTHEY - April 05, 2012 @ 5:41 pm

    just delicious!! I’ll try with others ingredients


  • 21
    beth - April 09, 2012 @ 8:40 am

    I LOVE THIS RECIPE! I made this last week and it was beyond wonderful–something I’m probably going to make again and again! Don’t change a thing! (I LOVED the creaminess of the filling…the addition of egg yolks is ingenious!)



  • 22
    Nicolina - May 08, 2012 @ 7:45 pm

    Oh my lanta! I made this for dinner tonight, and it had to be one of the most epic meals that has ever hit my dinner table. My whole family (even my two year old son) absolutely LOVED it!! Thank you so much for posting such an amazing recipe!!!


  • 23
    Gemma - June 22, 2012 @ 1:10 am

    Awesome recipe. Thanks so much for sharing!


  • 24
    Staci - August 23, 2014 @ 10:19 am

    Made this a couple weeks ago …. Very good (and I’m not a fan of asparagus!).


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