Asparagus Gruyère Tart
- 1 sheet frozen puff pastry
- Flour, for work surface
- 1 1/2 C. Gruyère cheese, shredded
- 1 1/2 lbs. medium or thick asparagus, trimmed
- 1 Tbs. olive oil
- Coarse salt and ground black pepper
Thaw puff pastry according to package instructions. Preheat oven to 400° F. On a floured surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a 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 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; season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Makes 4 servings.