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1 sheet frozen puff pastry
2 cups Gruyere cheese shredded
1 1/2 pounds medium asparagus

Preheat oven to 400 degrees. Place pastry on a baking sheet and flatten with your hands. With a sharp knife, lightly score pastry dough 1/2 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Bake until spears are tender, 20 to 25 minutes.

Variation: Swiss, or Mozzarella with Provolone mixed can be substituted for the Gruyere.

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