Cheesy Asparagus Tart

We’re bringing back one of the first recipes to ever go crazy here on WGC – the Cheesy Asparagus Tart

Asparagus and Gruyere Tart from (@whatsgabycookin)

Can you believe I first made this Cheesy Asparagus Tart 10 years ago. It was one of the first recipes I posted here on WGC and it had a total field day on pinterest. It’s been made by thousands of people around the globe and I’m just as obsessed with it today as I was back then! I’ve given it a bit of a face lift in the past few years and here we are! 

Asparagus and Gruyere Tart from (@whatsgabycookin)

Not much is needed for this – just some store bought puff pastry, a bundle of skinny spring asparagus and cheese. That’s it! A really quick appetizer, snack, lunch or dinner can come together in no time! 

And if you’re using this as the main, it’s REALLY delicious with a simple butter lettuce salad on the side! 

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A super simple asparagus and gruyere tart to celebrate spring!! It’s made with store bought puff pastry so it’ll be ready in no time!

  • 1 sheet store bought Puff Pastry
  • 1/2 cup shredded Gruyere
  • 1/4 cup shredded Parmesan cheese
  • 1 bunch skinny asparagus
  • 1 tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • Pea shoots or micro greens to garnish
  • 1 lemon, juiced and zested

  • Preheat oven to 400 degrees F.

  • Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.

  • Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk

  • Once thawed unfold the flaps and slightly roll out the dough to get rid of the seems. Transfer the puff pastry dough while still on the parchment paper to a baking sheet. Sprinkle half the Gruyere and Parmesan on the puff pastry. Line the asparagus on top of the cheese. Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil. Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.

  • Sprinkle with salt, black pepper, lemon zest and juice and peas hoots before serving.

Asparagus and Gruyere Tart: Chef Vision