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Creative Services

Creative Services
Creative Services



Asparagus and Cheese Puff Pastry Tart

Our church has this great monthly meeting called Creative Home.  We meet at someone's home and do a project or just sit and "chat."  BUT it always involves food.  In the past we've had cookie parties, we've learned how to decorate cupcakes in fancy ways and we've done fun craft projects.  This past week we had a brunch at my friend Jani's house.  We all had to bring a "green" dish as it was almost St. Patrick's Day.  I made this pretty and yummy tart I found over on Manila Spoon...

Asparagus & Cheese Puff Pastry Tart
(Recipe adapted from Manila Spoon)

  • 1 sheet frozen puff pastry, thawed
  • 2 cups grated Gruyere cheese
  • Asparagus; try to purchase a bunch of thin asparagus 
  • 1 red bell pepper
  • Olive Oil
  • Salt and pepper
  • Italian herb seasoning
***Please see note below regarding the asparagus.***


Preheat your oven to 400 degrees.
Unfold the defrosted puff pastry and place on a floured surface.
Using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.  
Score the dough 1" away from the edge to create a "frame." 
Using a fork, prick the dough of the puff pastry so while cooking it doesn't puff up too much. 
Bake in a 400 degree oven for about 10 - 12 minutes; watching it closely.  You do not want the dough to get too brown as you will be baking it again.
Toss the asparagus with some olive oil, salt and pepper; set aside.
Grate the cheese; set aside.
Slice the red pepper into rings as pictured below; set aside. 
Once the puff pastry is slightly browned, remove from the oven. 
Sprinkle the top of the puff pastry with the cheese being careful to stay within the "frame" that you created. 
Arrange the asparagus in a pretty design on top of the cheese. 
Place the red pepper slices on top of the asparagus. 
With a pastry brush, use some of the olive oil mixture that the asparagus were marinading in and brush on top of the red pepper slices. 
Sprinkle on the Italian seasoning or your favorite combination of spices.  
Return the tray to the oven and continue to cook for another 12 - 15 minutes; watching carefully again.  

Puff pastry sheet is pre-baked.  Can you see the "frame" that was scored around the edges...

Arrange the cheese, asparagus and red pepper slices on top of the pre-baked puff pastry sheet...

Completed tart.  It was really delicious and it looked so pretty...

Make sure you check out Manila Spoon's original recipe if you can't find Gruyere cheese.  She gives you a couple of substitutes!  

***Note:  The asparagus I purchased were not in season and were quite thick.  I trimmed them down, cutting off the woody stems before marinading them.  Then I pre-cooked them in a hot 425 degree oven for about 10 to 12 minutes until they were just fork tender.  Then I proceeded with the recipe as directed above.  If you're able to get asparagus that are thin and in season, you can skip the step of pre-baking them.  You want the asparagus to be soft and tender after the entire tart is baked.  I achieved that by pre-baking them.  


  1. This is gorgeous, Lois! I'd love a piece right now!

  2. I cannot wait for the asparagus to pop up in my garden! Looks delicious.

  3. You know I loved this recipe so much I had to try my own version of it too! So simple and delish. I steamed my asparagus for a few minutes first instead of putting in oven first and that worked well too.

  4. I love the combination of the Gruyere and the asparagus, this looks beautiful and I know it is absolutely delicious. So EASY, love it! Thank you for sharing.

  5. Yum, this looks wonderful!! I have pinned this to my recipe board to give a try! I would love to have you share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. :)

  6. G'day! Looks like it would be fun to eat Lois! YUM!
    Cheers! Joanne

  7. This looks so good! A perfect simple dinner for the nights I work late.

    I hopped over from the Worthwhile Wednesdays link up.


  8. Very pretty. Your dish probably put everyone in a springtime mood...asparagus! Yum. Have a lovely day.

  9. Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up last week. I hope you join us again this week. :)

  10. Absolutely LOVE this recipe!!! I would love to share it on Food is Love

  11. This looks wonderful! Thanks for bringing it by and linking up at the Weekend Social on! We hope to see you again next week.

  12. What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don't forget the requirements of being featured .We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!

    Heidy L. McCallum of The McCallum's Shamrock Patch

  13. G’day from Oz! Many thanks for linking up to the Say G’Day Saturday link up and sharing this great recipe. I love that idea about having a creative home night for your church friends. I might suggest that to my priest too!

    I’ve just pinned your post, shared it on Google+ and I will also be featuring it at this week’s party.

    Hope you can pop by and say g’day again this weekend.

    Best wishes,
    Natasha in Oz

  14. That looks so good! I was thinking of doing something along this line for my Easter brunch. Now it moved up the list, I can't wait to try it!

  15. This is such a pretty tart! It sounds like it would be a fantastic brunch dish, too! Thanks for sharing with Merry Monday; I hope you'll link up with us again this coming week :)


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