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Submitted by administrator on Mon, 07/11/2011 - 20:43
Makes 4 servings
- 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
Step 1: Preheat oven to 400 degrees.
Step 2: 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.
Step 3: 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.
Step 4: Bake until spears are tender, 20 to 25 minutes.