Aspargus Tart

After seeing this recipe on Cupcakes & Cashmere, a blog that I frequent regularly, I had to make an attempt. This is actually a Martha Stewart original (it's supposed to be an Aspargus Gruyere Tart), but I opted for cheaper cheese - I used an already shredded 4 cheese italian blend straight from the bag. Although I love gruyere, cheap cheese still did the trick.

Try it out! The recipe says it yields 4 servings, but they're pretty filling so they can definitely feed more than that.

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

1. 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.
2. 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.