Asparagus Tart

recipe: Martha Stewart Living

INGREDIENTS
· flour, for work surface
· 1 sheet frozen puff pastry
· 5 1/2 oz. (2 cups) Gruyere cheese, shredded
· 1 1/2 lb. medium or thick asparagus
· 1 tbsp. olive oil
· salt and pepper

DIRECTIONS
· preheat oven to 400°
· On a floured surface, roll out puff pastry into a 16 x 10 inch rectangle and 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 lengthwise inside the tart shell and arrange in a single layer over the Gruyere, alternating ends and tips
· brush with oil and season with salt and pepper
· bake until spears are tender and cheese has melted, about 20 to 25 minutes


This is such an easy, yet elegant side dish to add to any homemade meal. If you haven't cooked with Gruyere, you should start. It is a creamy and nutty French cheese that melts with ease. Its distinct flavor adds complexity to any dish, without over powering it. Gruyere is often used in fondues. The mix of this lovely cheese with asparagus and the crunchy pastry dough is just too good to be true.