We each bring an appetizer to book club. I always try to make something that looks good to me but, the boys would never touch. I have been noticing asparagus at the market recently and it looked great so, that made the decision for me. This was a snap to prepare and it was gone at the end of the night so, I am assuming it was also enjoyed.
asparagus gruyere tart
source: everyday food
Flour, for work surface
1 sheet frozen puff pastry (defrosted)
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.