2 C. Shredded Gruyere Cheese

1 Lb. of Thin to Medium Asparagus

1 T. Olive Oil (a drizzle)

Salt and Pepper to taste

 

Follow the instructions on the package to thaw out pastry sheet. Preheat the oven to 400 degrees. Sprinkle flour down on work surface and roll out the pastry sheet to form a rectangle. (I made mine about 8″ x 16″. This size worked well with the size of asparagus I had). Place the formed dough on a cookie sheet. With a knife score the edge of the rectangle about one inch from each side. This will form your outer crust. With a fork, poke inside the scored crust to allow the outer crust to puff in the oven but keeping the center a flat surface. Pre-cook the dough for 15 minutes. Pull out of oven to assembe the tart ingredients. Wash and prepare the asparagus trimming the ends at least by an inch. Trim it to the proper length to fit within your designed rectangular shape. Place cheese at center of crust and along the rectangular length. Add salt and fresh ground peppercorns. Place each asparagus piece on top of cheese. You will need to alternate between the top and the bottoms of the piece of asparagus to allow the asparagus to better sit on top of the tart. After the tart is assembled, drizzle olive oil on top of the asparagus. Bake for 25 minutes. The tart can be served immediately or is great served room temperature.

 

 

Yield:

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