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Savory Spring Asparagus Tart

Vicky Cassidy
Prep Time 1 hr 30 mins
Cook Time 25 mins
Total Time 1 hr 55 mins
Course Side
Servings 6 to 8 servings


For the dough:

  • Click the link above for the recipe.

For the filling:

  • 1/4 cup gruyere cheese shredded
  • ½ cup whole milk ricotta cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon chives chopped
  • 12 thin spears of asparagus woody ends snapped off
  • Olive oil


  • Make the dough, click the link above for the recipe.
  • Gently transfer dough to a 13 by 4 inch fluted tart pan. Press dough into edges and trim, leaving about ½ an inch overhang as the dough will shrink. Prick all over with a fork, then place into freezer for 15 minutes.
  • Preheat oven to 425F. Bake dough for for 10 minutes. Reduce heat to 375F and bake for an additional 10-12 minutes, until pastry is golden brown. Remove from oven.
  • In a small bowl, mix together gruyere, ricotta, pepper and chives. Spread mixture gently into the center of the dough. Arrange asparagus spears on top, drizzle with olive oil and a little more black pepper. Bake for 2-3 minutes, until cheese is a little melty. Serve immediately.


Dough recipe adapted from Taste and Technique by Naomi Pomeroy.