I’ve officially found my two biggest pet peeves.

Asparagus and Gruyere Tart // Warm Vanilla Sugar

#1 Being cut off by a car entering the on-ramp to the highway when they haven’t been waiting.

#2 When people don’t e-mail/Facebook/text/call you back when you know that they got your message.

Asparagus and Gruyere Tart // Warm Vanilla Sugar

Do either of those two things to me, and you’ve made me a very angry lady. I might even bite you.

Asparagus and Gruyere Tart // Warm Vanilla Sugar

Luckily, after an 8 hour work day and long commute home with a-hole drivers to deal with, Tuesday night is date night, and date night makes all the madness melt away.

Asparagus and Gruyere Tart // Warm Vanilla Sugar

Date night is non-negotiable. If either of us is tired (and let’s face it, it’s always me), we do it. No matter what. Every Tuesday.

Tuesdays consist of me making dinner, and then we head to our spot of choice which is a little microbrewery that’s about 20 minutes from our apartment by foot. We sit, away from technology, and just talk over a pint. It’s simple, fun, and a great way to wind down.

Asparagus and Gruyere Tart // Warm Vanilla Sugar

As you’ve probably noticed, we’re all about simple recipes during the week. It allows me to come home, make something, and then have more time to spend with my guy (and kitty). I hope you love this recipe as much as we did!

Asparagus and Gruyere Tart // Warm Vanilla Sugar

Have a great week! xx

Asparagus and Gruyere Tart

Yield: 2-4 servings


  • 1 sheet frozen puff pastry, thawed but still cold
  • 1 egg, beaten
  • 1 cup grated gruyere cheese
  • 1/2 pound asparagus
  • salt and coarse ground black pepper
  • olive oil
  • balsamic reduction
  • shaved parmesan, for topping


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Unfold thawed puff pastry onto a lightly floured work surface. I used a Tenderflake puff pastry, which requires you to roll it out with a rolling pin, but you could use any puff pastry and roll it out as big as you'd like.
  3. With a knife, score a 1/4 inch boarder along the inside of the rectangle. Place on the prepared baking sheet.
  4. Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper. Top with a generous sprinkling of grated cheese. Press a few asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.
  5. Bake for 20-25 minutes, until puff pastry is golden brown and asparagus is cooked through. Remove from the oven, allow to cool for 10 minutes before serving. Serve with thick balsamic reduction and a sprinkle of Parmesan cheese.
  6. Tarts can be stored, well wrapped, in the refrigerator for up to 3 days.


Recipe adapted from Joy the Baker


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23 Responses to Asparagus and Gruyere Tart

  1. Yay for date nights, it’s the key to a long and happy marriage <3 Love this tart, I want it for dinner tonight.

  2. Mmmm, looks amazing! I love how your date night is Tuesday – not Friday/Saturday like most couples!

  3. This looks absolutely decadent and a perfect way to end a long/annoying day. Love that combination of asparagus + gruyere. We have a ‘non-negotiable’ weekly date night too… keeps things happy 🙂

  4. Nanny says:

    I’m sure the recipe is delicious but the best part is DATE NIGHT. So glad to see you are doing this as it breaks up the work week and lets you be one without any “work” issues or talk. We did that years ago and now are in our 50th year of marriage so something is to be said for it . <3

  5. This is just perfection, Katrina. Perfect for date night 🙂

  6. laurasmess says:

    I love the fact that you schedule in regular date time. My husband and I do something similar but not on a regular night… we have dinner and then walk up the road to a little bar for a drink and a chat about once per week. Time away from technology is so important. SO important. Particularly for us nutty bloggers… demands of technology seem to follow us everywhere! Anyway, back to this gorgeous tart. I love the simple complimentary flavours, that gorgeous flaky pastry and the fact that I’d feel ok rustling this up on even the most tired of nights. Thanks for the inspiration! Oh, and yep – I getcha on the pet peeves. SO ANNOYING xx

  7. Tuesday nights are my pub quiz nights with a group of my friends, and usually the same goes – no matter how tired we are 😛 The microbrewery sounds so cool! It’s nice to just leave the technology to its own device, and enjoy life as it should be 🙂

    I love this simple yet rustic and comforting meal, it looks so neat! 😀 I also don’t like when people don’t reply to your text or facebook message, at least after a couple of hours when they’ve had a chance to get back to you, dang! I didn’t know you have a kitty! Photos? 🙂

    x J

  8. you said it sister! I am going to add this to my weekly ritual, so yummy and so simple!

  9. cynthia says:

    Oh my gosh, this tart looks like perfection — all of my favorite things rolled into one! And I love your dedication to date nights! It’s so necessary — those pockets of time where you’re focusing only on each other with no distractions are the best.

  10. This tart looks so delicious. I want to bite into it right now. Gorgeous photography!

  11. I love asparagus. I love gruyere. I am madly in love with this tart! This would be an amazing way to use the fresh asparagus I just got from the farmers market! 😀

  12. OBSESSED with this, especially the balsamic on top! Great weekday idea.

  13. Meredith says:

    This is incredibly delicious!

  14. Joanne says:

    The.Boy and I really must instill a date night into our lives. It seems crucial! I love this easy peasy tart! Now I’m just wishing asparagus were still in season here! Bookmarked in case I track some down.

  15. this is one WONDERFUL tart!

  16. Oh my word! This looks phenomenal I have made something similar in the past and can’t wait to try your spin! Date night is such an essential part of our week too – the perfect way to wind down! Pinned!

  17. This tart is so delicious looking, I really don’t know how I can take it any longer. I think I am going to just pin this and head out to buy the ingredients tomorrow!

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