Asparagus Gruyere Tart

I haven't posted in awhile, because I went for a short period with no internet, but I'm back now and have some long over due posting to do. I made this Asparagus Gruyere Tart awhile ago for a brunch hosted by Caycee Black. It's a simple dish with only a few ingredients which makes it an easy dish for a party. I made many dishes for her brunch that day, and this was actually probably the last one I made and the first to be blogged about. Good thing it is easy, because I was exhausted at this point and it still came out flawless.



Asparagus Gruyere Tart - Martha Stewart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces Gruyere cheese, shredded
1 1/2 pounds medium asparagus
1 tablespoon olive oil
salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16 x 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" 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.