ASPARAGUS GRUYERE TARTFlour, for work surface 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions 2 cups Gruyere cheese, shredded (5 1/2 ounces) 1 1/2 pounds medium or thick asparagus 1 tablespoon olive oil Coarse salt and fresh ground pepper Preheat oven to 400 degrees F. On lightly floured surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on baking sheet. With 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. Remove pastry shell from oven and sprinkle with cheese. Trim bottoms of asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Serves 4 Source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine
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