Asparagus Gruyere Tart

Ingredients
14-16 ounces frozen puff pastry
1-1 12 cups Gruyere cheese, shredded or thinly sliced
2 pounds asparagus, woody ends trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

Instructions
1. Thaw puff pastry in refrigerator following package instructions. 

2. Heat oven to 400*F.  Roll pastry into 14 by 11-inch rectangle.  With sharp knife, score dough 1-inch from edge of dough, being careful not to cut all the way through.  Pierce inside of dough repeatedly with fork at 12-inch intervals.  Bake until golden brown, about 15 to 18 minutes. 

3. Sprinkle baked pastry with cheese.  Line pastry with asparagus, alternating ends and tips.  Sprinkle with oil, salt and pepper.  Bake 20 to 25 minutes, until dough is well browned and asparagus is tender.  Serve warm or room temperature with a drizzle of balsamic vinegar, if desired. 

asparagus tart

Comments
This recipe is from Scarpetta Dolcetto, although it’s another that I’ve seen posted often on various blogs recently.  It is the season for asparagus after all!  I loved this recipe, the dough was perfectly cooked, not raw at all at the bottom and deliciously crispy all over.  The gruyere went very well with the flavor of the asparagus and I probably could have eaten the entire thing in one fell swoop if no one had been watching.  This recipe is scrumptious and easy, a great combination!

Shown here with Sirloin Tip Roast with Bacon.

Internet - Scarpetta Dolcetto