This is a super easy appetizer or springy brunch item, but it looks and tastes like it came from a Parisian bakery. I made it today for our choir Easter brunch and it was amazing! I predict we will be seeing more of this. Happy Spring!
- 1 sheet frozen puff pastry, thawed
- 2 cups grated gruyere cheese
- 1-1/2 pounds asparagus, medium size
- 1 tablespoon olive oil
- Salt and pepper
- Flour for work surface
- Preheat oven to 400 degrees. Roll out the puff pastry on floured work surface into a 16-by-10-inch rectangle. Place pastry on a baking sheet lined with parchment paper. 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. Recipe from Martha Stewart.