Asparagus Tart is a savory delight. The crisp crunch of the puffed pastry gives way to the soft melty cheese and the fresh taste of lightly salted asparagus! Do I have your interest yet? Well, I will when you see just how easy it is to make this impressive and oh, so delicious tart!

This is such a versatile recipe. The puffed pastry could be the base for many cheeses, or even flavored cream cheese, and other vegetable combinations. I just roasted tomatoes and I am using them in a tart with ricotta and Parmesan cheese, artichokes, roasted red peppers and prosciutto. YUMMY!

Try the asparagus tart then use your imagination to make many wonderful combinations!

Asparagus Gruyere Tart

1 package of puffed pastry
2 cups Gruyere cheese
1/2 cups Parmesan cheese
2 leeks, whites and light green parts
1 TBS butter
1 1/2 pounds medium asparagus
2 TBS olive oil, divided
salt and pepper

Roll out pastry to fit into a rectangle tart pan or free form pastry on a large baking sheet. Put pastry in the tart pan and fit it up the edges. Using a sharp knife score the edges around the pan. Dock the bottom of the pastry with a fork liberally. Refrigerate for 30 minutes.

Preheat oven to 400 degrees.

Meanwhile, slice leek white and light green parts in two lengthwise. Cut into 1/4 inch slices. Put leeks into a large bowl of water and swoosh around to remove any dirt. Remove to a paper towel and pat dry.

Heat 1 TBS oil and butter in a large pan over medium heat. Add leek and cook for 20 minutes until soft and slightly golden. Take off heat and reserve.

Put puffed pastry in oven and cook for 15 minutes.

Meanwhile, trim asparagus to fit in the tart pan.

Remove tart pan from oven and add cheeses.

Top cheese with leeks and asparagus. Line up the asparagus across the tart. Brush with remaining oil and salt and pepper.

Bake tart for an additional 20-25 minutes.

Remove from tart pan.

Cut into squares and serve.


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