Flour, to sprinkle on your work surface
1 sheet store-bought puff pastry dough, thawed
2 cups shredded Gruyère cheese
1½ lbs. medium or thick asparagus
salt and pepper
Preheat oven to 400 degrees
Sprinkle flour on working surface, gently unfold the puff pastry dough. Use a rolling pin, roll the dough out so that it’s close to a 16×10 inch rectangle.
Place the pastry on a cookie sheet that has been lined with parchment paper. Using the sharp knife, score the pastry all the way around, about an inch from the edge of the pastry. Using a fork, pierce the dough inside the marked edge at ½ inch intervals.
Place the pastry in the preheated oven and bake for 15 minutes, or until golden brown.
Remove the pastry shell from the oven. Sprinkle with the Gruyère cheese. If the center has puffed up too much, gently push it down just a bit. Once the cheese is in place, line the asparagus up on the tart to fit crosswise, over the Gruyère, alternating ends and tips. Sprinkle with salt and pepper, and return the pastry to the oven. Bake for 20-25 minutes more, until asparagus spears are tender and cheese is melted and starting to brown around the edges.
Let the tart sit for a couple of minutes before slicing.
This tart is a great method to use and create other tarts with different cheeses and vegetables of your choice. Great for entertaining guests with as well.
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