Asparagus Gruyere Tart

Ingredients:

• 1 sheet frozen puff pastry defrosted

• 3/4 cup Gruyere cheese freshly grated (or use any white cheese you like)

• 1 bunch of thin asparagus trimmed* (you may not need it all)

• 1/4 cup Parmesan cheese, freshly grated

• a drizzle of extra virgin olive oil

• Salt and pepper

Garnish:

• Fresh lemon zest or a drizzle of aged balsamic vinegar

• Cooked crumbled bacon or prosciutto

Instructions:

• Preheat oven to 400 degrees. Carefully unfold the defrosted puff pastry and place on a parchment-lined baking sheet

• Leave an 1-inch boarder around the edges. Using a fork, pierce dough inside the 1-inch boarder. This will keep the middle from puffing up.

• Sprinkle the pricked center part of the puff pastry with the 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. Drizzle lightly or brush with oil, and season with salt and pepper.

• Sprinkle the top with parmesan cheese.

• Bake for about 20 minutes or until the pastry is puffed, and cheese is melted. Start watching at 15 minutes. All ovens are different.

• Garnish with lemon zest or balsamic vinegar and bacon if desired.

Note: if you can’t fine thin asparagus, simply partially blanch or lightly roast the asparagus before adding it to the tart. It will finish cooking in the oven.