Asparagus Gruyere Tart.

 

    Flour, for dusting
   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 pepper

   Preheat oven to 400 degrees F. On a floured surface, roll the puff pastry into a 16-by-10-inches rectangle. Trim uneven edges.  

  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2 inch intervals.

    Place pastry on a baking sheet and bake until golden, about 15 minutes.

  Remove pastry shell from oven, and sprinkle with Gruyere cheese.

    Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, season with salt and pepper and bake until asparagus is tender, 20 to 25 minutes.

   Makes 6 or 8 appetizers.