1 sheet puff pastry thawed, chilled
5-6 ounces (2 cups) Gruyere cheese shredded
1 to 1 1/2 lbs. medium asparagus, trimmed as needed
1 Tbsp. olive oil
Salt and pepper
1/4 cup grated or shredded Parmesean cheese
Preheat oven to 400 degrees.
On a floured surface, roll the puff pastry into a 16x10 inch rectangle.
Trim off uneven edges, and place on baking sheet.
With a sharp knife, score pastry dough about 1inch in from the edge. Don't go
through the dough. Go all around the dough to follow the shape of the rectangle.
With a fork pierce the dough inside the markings at 1/2 inch intervals.
Bake until golden about 10 minutes.
Remove from oven and sprinkle with the Gruyere cheese.
Place asparagus spears to fit crossways inside the tart shell, single layer,
alternate ends and tips. Use the amount of spears you want, see below.
Brush with olive oil, season with salt and pepper.
Top with Parmesean cheese if desired.
Bake until spears are tender, 20-25 minutes.
Cut into squares and serve.
~a Martha Stewart recipe, adapted slightly
If you would like a more substantial filling, you might try this.
11/2 cups Ricotta cheese, zest of one lemon, 1/2 cup finely grated
Asiago cheese, salt and pepper, some chopped parsley, and 2Tbsp.
capers. Mix together and spread over pre-baked crust. Top with
asparagus and precede as above.
|a lot of spears used|