Asparagus Gruyere Tart

brought by Heather Brown
recipe by Martha Stewart

Ingredients

flour, for work surface
1 sheet of frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded (Fontina can be used as well)
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
salt and pepper

Directions:
Preheat oven to 400º F. On a floured surface, roll the puff pastry into a 16-10 inch rectangle. Place pastry on a baking sheet lined with parchment for easiest removal. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using the fork, pierce dough inside the markings at 1/2-inch intervals. Bake until very lightly golden about 12-15 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 and season with salt and pepper. Bake until spears are tender, 18-22 minutes depending on size. Check on it every couple of minutes after the first 15 minutes for over browning.