Asparagus Gruyere Tart

By Taraespo

One of Adam's favorites!

Ingredients

• 1 frozen puff pastry
• 5 1/2 oz (2 cups) Gruyere, shredded
• 1 1/2 pounds med asparagus
• 1 T. olive oil
• salt and pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 400.

On floured surface, roll the puff pastry into a 16 x 10, trim uneven edges. Place on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2" intervals. Bake until golden about 15 minutes.

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