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 