Asparagus and Cheese Tart

Adapted from Great Food Fast, a great little cookbook from the kitchens of Martha Stewart Living. Try to find asparagus spears that are straight, and of uniform width. Makes one tart that serves 4-6 people for lunch, with a side salad or bowl of soup.

1 sheet frozen puff pastry
1-1/2 cups gruyere, Emmental or swiss cheese, shredded
1 pound medium asparagus
1 Tbsp olive oil
Salt and pepper

Preheat oven to 400°F. On a floured surface, open the sheet of pastry into a square. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife score the dough one inch in from the edges on all four sides, to form a border. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 12-13 minutes.

Remove the pastry from the oven, and sprinkle the cheese inside the border. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese. Brush with oil, and season with salt and pepper. Bake 18-20 minutes, or until spears are tender. Serve warm.

Mark and Tony

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