Asparagus Gruyere Tart

IT’S FINALLY SPRING here in Mattawa! Today was the first really warm day we’ve had in months! The wind wasn’t blowing like crazy, driving me crazy, like it has for the past little while… and it just makes me so excited to start getting out and about more. I’m also getting excited to cook some really great seasonal recipes– a few of which involve one of my all time favorite vegetables–Asparagus, which is in season right now. This recipe, originally from Martha Stewart, is one of my all time favorite ways to prepare Asparagus… on a bed of Gruyere cheese and puff pastry! I mean, that’s pretty hard to beat. Here’s the recipe:
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 pepperDirections:
Preheat oven to 400degF. 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. Inside the rectangle, pierce with a fork Bake until lightly golden, about 10 minutes.Remove pastry from oven, and sprinkle with two cups of Gruyere cheese
 Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell
Arrange in a single layer over Gruyere like this:
Or alternating ends like this: Brush with a little olive oil, and season with salt and pepper. Bake until spears are tender, 15-17 minutes 

Then serve in slices as a side dish or light meal.

I love this recipe! It’s simple, elegant and tastes as amazing as it looks!

Hope you enjoy guys!
<3 Sarah