- Flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 5 1/2 oz. or 2 c. grated Gruyere cheese
- 1 1/2 lbs. Asparagus spears
- 1 tbsp. Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry (thawed according to package instructions) into a 16x10- inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch 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 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 the oil, and season with salt and pepper. Bake until the spears are tender, 20-25 minutes.
NOTE: Pricking the dough prior to baking keeps it from puffing up too high as it bakes. Also, I've made this with goat cheese adding a nice tartness (no pun intended :-)). I've also used Boursin garlic and herb cheese under the Gruyere. It adds a nice garlicky taste, but it can be tricky to spread. If you choose to add this, just microwave half the block of cheese for 15 seconds or until softened, then spread it on baked pastry. Proceed with the rest of the recipe as directed. Make sure to eat this all up though, because leftovers aren't so good- the pastry gets soggy.