ASPARAGUS GRUYERE TART

ASPARAGUS GRUYERE TART

Flour for work surface

1 sheet of frozen puff pastry (thawed out) 

 5 1/2 ounces (2 cups) of Gruyere cheese, shredded

1 1/2 pounds of medium or thick asparagus

1 tablespoon EVOO

Sea salt and ground peppercorns

Pre-heat oven to 400

On a floured surface, roll the puff pastry into a16x10" rectangle (I didn't measure:),

Trim uneven edges, place pastry on a baking sheet. With a sharp knife, lightly core pastry dough 1 " from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2 inch intervals. Bake until golden brown, about 10-15 minutes., 

Remove pastry shell from oven, and sprinkle with Gruyere cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips. Brush with EVOO, and season with sea salt and ground peppercorns. Bake until spears are tender,

approx. 20-25 minutes! 

enjoy!!!