Asparagus Tart

Serves 4
Recipe By: Martha Stewart
Published in: The Vancouver Province

1/2 packages frozen puff pastry (from a 17.3-ounce/490-g box) -- thawed
according to package directions
5 1/2 ounces Gruyere -- shredded
1 1/2 pounds medium or thick asparagus
1 tablespoons olive oil
Salt and pepper -- to taste

Preheat oven to 400 degreesF (200 degreesC). On lightly floured surface,
roll puff pastry into a 16- by 10-inch 41- by 25-cm rectangle. Trim
uneven edges and place pastry on baking sheet. With sharp knife, lightly
score dough 1 inch (2.5 cm) from edges to mark a rectangle. Using a fork,
pierce dough inside the markings at 1/2-inch (12-mm) intervals. Bake until
golden, about 15 minutes. Remove pastry shell from oven and sprinkle with
cheese. Trim bottom of asparagus spears to fit crosswise inside tart
shell; arrange in a single layer over cheese, alternating ends and tips.
Brush with oil and season with salt and pepper. Bake until spears are
tender, 20 to 25 minutes.



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