The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Asparagus & Gruyere Tart
Rating (0 Rated)
Deceptively simple to make, this tart is full of complex flavors. Something magical happens when asparagus meets a flavorful nutty cheese. It’s a real showstopper on any buffet table. For easy serving, use a pizza cutter.  
serves 10-12


Flour, for work surface

1 sheet frozen puff pastry
5½ ounces (2 cups) Gruyere cheese, shredded (Ementaler or Fontina work too)
1½ pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Aluminum foil


Print Share Email

Asparagus & Gruyere Tart
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 400º.
On a floured surface, roll the puff pastry into a 16 x 10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at ½-inch intervals. Bake until golden, about 8 minutes.
Remove pastry shell from oven and sprinkle with cheese. If needed, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell then arrange in a single layer over cheese. Brush with oil, and season with salt and pepper. To prevent the edges from over browning, use a thin strip of aluminum foil to cover the edges of the tart before placing in oven. Bake for about 15 minutes until asparagus is tender. Serve warm or room temperature. 

co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.