Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Ingredients
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Flour, for work surface
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1 sheet frozen puff pastry
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5 ½ ounces (2 cups) Gruyere cheese, shredded
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1 ½ pounds medium or thick asparagus
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1 tablespoon olive oil
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Salt and pepper
Directions
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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.
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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.
Cook's Notes
Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.