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asparagus tart with cheese eyes

Monster Eye Asparagus Gruyere Tart

This Monster Eye Asparagus Gruyere Tart is the perfect Halloween dish to serve at parties or just a weeknight family dinner!


  • 1 sheet puff pastry
  • 5 1/2 ounces roughly 2 cups gruyere, shredded
  • 1 1/2 pounds asparagus roughly 15-20 stalks
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 slices provolone cheese or other white cheese
  • 8-10 capers or more depending on how many eyes you make


  • Preheat oven to 400 degrees F. Spread out thawed puff pastry sheet on parchment paper on a baking sheet. Use a knife to score the pastry (about 1 inch in from the edge). Use a fork to pierce the inside rectangle roughly ever half inch.
  • Bake for 15 minutes or until lightly golden.
  • Remove from oven and sprinkle with gruyere cheese. Alternate stalks back and forth across the tart.
  • Spray or brush with olive oil and season with salt and pepper.
  • Return to oven for 20 minutes.
  • Use a small round cutter (I used the back of a piping tip) to cut out 8 small rounds from the provolone slices.
  • Allow to cool slightly. Place rounds in pairs on the tart. Top with capers as "eyeballs".