Easy Asparagus Gruyere Tart

Being a hot summer day I figured I'd have a light & fresh dinner. 

I used Martha Stewart's recipe for Asparagus Gruyere Tart and found it to be easy and quick.

The only challenging part was the puff pastry.

Gotta work quick and make sure to have a rolling pin!

Which of course I didn't but luckily I had a smooth glass cup to hold me over.

Ingredients

• Flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• Salt and pepper

Directions

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 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. Brush with oil, and season with salt and pepper.

 Bake until spears are tender, 20 to 25 minutes.