GRUYERE ASPARAGUS TART

By tulawdog

Ingredients

• 1 sheet frozen puff pastry
• flour, for work surface
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus, trimmed to the same length
• 1 Tbsp olive oil
• Salt and pepper

Preparation

Step 1

Thaw the puff pastry according to the directions on the package (let sit at room temperature for an hour, or overnight in the fridge).
Preheat the oven to 400 F.
On a lightly floured surface, roll the pastry dough out to a 16″x10″ rectangle. With a knife, lightly score a border 1″ from the edge. Do not cut all the way through.
With a fork, prick the area inside the border in 1″ intervals.
Bake on a parchment-lined baking sheet for 15 minutes, or until golden.
Remove the pastry and sprinkle the grated cheese inside the scored-border. Next, line the asparagus up horizontally, alternating which direction they face, to fill the tart.
Brush the asparagus with the olive oil, and season with salt and pepper.
Bake until the asparagus are tender, another 20-25 minutes.
Cut into small squares to serve.