This recipe was given to me by a good friend.
Flour, for work surface1 frozen puff pastry5
1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tbsp olive oil, Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1" in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2" 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 in side the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper.
Bake until spears are tender, 20 to 25 minutes.
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