Asparagus and Gruyere Tart

Tim made this amazing side dish for dinner Saturday night.

Asparagus Gruyere Tart

Serves 4

Flour, for work surface

1 sheet frozen puff pastry( from a 17.3- ounce package). thawed according to package instructions

51/2 ounces Gruyere cheese, shredded (2 cups)

11/2 pounds medium or thick asparagus

1 tablespoon olive oil

Coarse salt and fresh ground pepper

1. Preheat the oven to 400 degrees. On a lightly floured surface, roll the puff pastry in to a 16" x 10" inch rectangle.

Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle.

Using a fork, pierce the dough in side the markings at half -inch intervals. Bake until golden about 15 minutes.

2. Remove the pastry shell from the oven and sprinkle with the cheese.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips.

Brush with the oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.

Scoring the Dough

Use a sharp knife to ensure that the edges rise evenly; pricking the center of the pastry with a fork keeps it from puffing up too high as it bakes.