Asparagus Gruyere Tart
- flour for work spaces
- 1 sheet frozen puff pastry
- 5.5 oz. gruyere cheese, shredded (2 c)
- 1.5 lbs. med or thick asparagus
- 1 T olive oil
- salt and pepper
Preparation time 15mins
Cooking time 45mins
Preheat oven to 400. On floured surface, roll the puff pastry into a 16'x 10" rectangle. Trim uneven edges. Place the pastry on the baking sheet. With a sharp knife, lightly score the dough 1" 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 mins.
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, 20-25 mins.
if desired, cut into squares or diamonds and put on snack table.