Asparagus and Gruyere Tart

Nothing hollers SPRING to me like fresh asparagus!!  And the grocery store agrees with me because it's such a great price right now!!  To make the tart you need a package of frozen puff pastry sheets (thaw one and rewrap the other one for another time), about 1 3/4 cups of grated gruyere cheese and a drizzle of olive oil.

Preheat your oven to 400 degrees.  Begin with your thawed pastry sheet.  Open it out on a lightly greased cookie sheet (or your wonderfully seasoned Pampered Chef stoneware .  I made a little lip around it cuz the cheese might melt over the edge.  Prick it all over so it doesn't puff this round and pop it in the oven for about 10 minutes.  I'm prebaking the pastry so it won't take so long at the end.

Next I blanched the asparagus -- again to give it a head start on cooking.  This way the asparagus and the pastry will both be cooked at the same time.  Arrange about 1 1/2 cups of the cheese across the pastry.  Layout the asparagus across the pastry -- I actually used a whole pound on this one!  Sprinkle the remaining cheese across the top and drizzle with some really good olive oil.


Bake your tart for about 30 more minutes until puffed and browned and the cheese is bubble and browning.

Serve to your guests!!