Asparagus Gruyere Tart

By garciamoss

Ingredients

• Flour, for work surface
• 1 sheet frozen puff pastry, thawed
• 5 1/2 ounces (about 2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper
• 1 teaspoon lemon zest (optional)

Details

Adapted from yankeemagazine.com

Preparation

Step 1

Preheat oven to 400°F. On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges.

Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes.

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 olive oil and season to taste with salt and pepper. Bake until the asparagus is tender, 15-20 minutes.


Additional Notes:
If you like, feel free to substitute 1/3 of the Gruyere with Parmesan.