Asparagus Tart with Gruyere
The following Asparagus Tart recipe is written by Shaina of Food for My Family. Welcome, Shaina! I’m taking some time off to be with my family for a little while.
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?
- 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.
Inspired by Martha.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 320Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 85mgSodium 360mgCarbohydrates 26gFiber 2gSugar 2gProtein 9g
About the Author:
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.