Flour work space
1 sheet of frozen puff pastry ( from a 17.3 ounce package) thawed accordingly to instructions
5 ½ ounces of gruyere cheese shredded (2 cups)
1 ½ pounds of medium or thick asparagus
1 TBS olive oil
salt and pepper
method:
1) preheat oven to 400 F. on a lightly floured surfaced roll pastry into a 16-10 inch rectangle. Trim edges. Place pastry on baking sheet. With sharp knife lightly score the dough 1 inch in from the edges to make a rectangle. Using a fork pierce the dough inside making at half inch intervals. Bake until golden. About 15 mins.
2) Remove pastry shell from oven and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternate ends with tips. Brush with oil and season with salt and pepper. Bake until spears are tender, 20-50 mins.
*its a lot easier then this extremely detailed recipe lets on and is so very tasty definitely recommend you give this one a try!!!!
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