Asparagus Gruyere Tart

1 package puff pastry

1 c grated gruyere
15–20 asparagus spears
1/2 tbsp olive oil
coarse salt & pepper
about 1/4 tsp lemon zest



• preheat oven to 400º
• roll out puff pastry on a sheet of parchment, as close to 10 x 16" as you can
• score edges with a knife to about 1". Prick interior with a fork all over.
• bake for about 15 minutes, until golden brown. Flatten interior if needed.

• Sprinkle gruyere on interior of pastry.
• place asparagus spears on top of cheese, alternating spear heads. Trim ends as needed to fit tart.
• brush spears with olive oil.
• sprinkle with salt and pepper. Finely zest a bit of lemon over tart.
• bake for another 10 minutes, or until asparagus is tender.
• let cool a few minutes, then serve. It is addictive.



Wednesday, May 6, 2009
Friends' Night
(Mason told me I should post this. So be it.)