Asparagus Tart - Rachael Ray In Season

Asparagus Tart

asparagus tart

Recipe by Ananda Eidelstein

  • 6Servings


  • 1 sheet (about 8 oz.) frozen puff pastry, thawed
  • 2 cups shredded Gruyère
  • 1 lb. asparagus, trimmed
  • 1 tbsp. capers
  • 2 tbsp. olive oil
  • 2 hard-boiled eggs, chopped


On parchment-lined baking sheet, roll pastry to 11-by-14-inch rectangle; pierce all over with fork. Bake at 400° until golden, about 10 minutes. Top with cheese, asparagus and capers. Drizzle with oil; season. Bake until asparagus is tender, 15 to 20 minutes. Top with eggs.

Tailor Your Tart! This flaky pastry is also tasty topped with a few dollops of ricotta, chopped fresh herbs or a drizzle of olive tapenade instead of the egg.