TART - ASPARAGUS GRUYERE

By akselden

Ingredients

• flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 oz. Gruyere, Emmentaler or Fontina cheese, shredded (2 C.)
• 1 1/2 lb. medium or thick asparagus
• 1 T. olive oil
• Salt and pepper

Preparation

Step 1

1 Preheat oven to 400°. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

2 Remove the pastry shell from the oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil, and season with salt and, pepper. Bake until spears are tender 20 to 25 minutes.