Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Asparagus Tart


  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Havarti cheese, shredded or sliced*
  • 1 1/2 pounds medium or thin asparagus
  • 1 tablespoon olive oil
  • Salt and pepper


Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by-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 1/2-inch intervals.  Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with cheese.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20 to 25 minutes.

*You can use just about any cheese you like.

Adapted slightly from Asparagus Gruyere Tart by Martha Stewart.

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This is my own personal recipe blog to enable me to keep all my recipes – along with my tweaks – in one convenient, organized place.

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