Asparagus Gruyere Tart

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File this one under "company's coming".  This is a really easy recipe that will earn you lots of bonus points in the kitchen.  I got it from a friend who used to live in Chicago and I've made it a handful of times, including once to impress my "in laws" when they were visiting (it worked - the Royfriend's Mom made it later that year for Christmas dinner).  It's also great for holidays (hint, hint Easter).

Side note:  The recipe is originally from a Martha Stewart cookbook, Everyday Food: Great Food Fast, that I LOVE! The recipes are simple and organized by season so you can eat fresh as much as possible. There's also a great education section in the back to help you beef up on the basics (vinaigrette's, risotto, pesto, etc). 

Back to the good stuff... there's a hint of sweetness in the puff pastry that goes really well with the saltiness of the cheese and some fresh roasted asparagus. Keep an eye on the pastry once it goes back in the oven, you may want to cover the edges with some aluminum foil to keep them from burning.  You won't be disappointed!

Happy Eating!

*****

Asparagus Gruyere Tart

Flour, for work surface
1 sheet frozen puff pastry (thawed according to package directions)
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

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.

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.

Note: Emmentaler or Fontina cheese can be substituted for the Gruyere. 

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