• Cooking Time: 35
  • Servings:
  • Preparation Time:



  • 1 sheet puff pastry, thawed
  • 1 1/2 cups shredded Gruyere cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 bunch (about 1 1/2 pounds) asparagus, trimmed
  • 8 cherry tomatoes, quartered
  • Kosher salt
  • freshly ground pepper


  • Preheat oven to 400.
  • On a floured surface, roll the puff pastry into a 16x10" rectangle.
  • Place the pastry on a heavy baking sheet.
  • With a knife, lightly score the pastry 1 inch in from the edges to mark a rectangle.
  • Using a fork, pierce the pastry inside the markings at 1/2" intervals to prevent the dough from rising too high.
  • Place pastry in the middle rack of the oven. Bake until golden, about 15 minutes.
  • While the pastry is baking, blanch the asparagus in a large pot of boiling, salted water until virantly green and tender, about 4 minutes.
  • Remove the pastry shell from the oven, and sprinkle with the Gruyere.
  • Arrange the asparagus in a single layer over the Gruyere, alternating ends and tips.
  • Sprinkle the quartered tomatoes over the tart and finish with a layer of Parmesan.
  • Season with salt and pepper and return to oven for 15 to 20 minutes, until the cheese is melted and the tomatoes are soft.

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