Asparagus + Pancetta Tart

This handsome tart is easy to prepare and makes for a quick and delicious lunch or dinner. The original recipe idea came from Martha Stewart (see here), but I made some modifications, the main one involves wrapping half of the asparagus in pancetta.


1 tart crust, store bought or your own, I used a store bought pâte feuilleté

1 cup grated gruyère cheese

1 bunch of asparagus, trimmed

1/4 pound thinly sliced pancetta (or more, if so inclined)

1 tsp olive oil


Preheat oven to 350°F/180°C

Place tart crust into pie pan and prick all over with a fork. Sprinkle crust evenly with cheese.

Break or cut asparagus in half so that you have both pointy and stem pieces. Alternately arrange the asparagus points and stems in a spoke pattern onto the tart crust. Wrap the stems in pancetta as you go. Brush the olive oil over the asparagus. Bake 25-30 minutes or until the crust is golden brown. Is equally delicious both hot or at room temperature.



  1. Pingback: BRUSCHETTE FAVE E PECORINO « lacucinadiangelablog

  2. Pingback: egg, pancetta and gruyère breakfast bread – recipes – donna hay – The Beltane Daily

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