Makes a elegant looking appetizer or side dish.
1 sheet frozen puff pastry
2 cups (5.5 oz Gruyere cheese, shredded
1.5 lbs medium or thick asparagus
1 tbls olive oil
salt and pepper
Preheat oven to 400 degrees. on a floured surface, roll the pastry into a 16x10" rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, light score pastry dough 1" in from the edges to mark a rectangle. Using a fork pierce dough inside the marking and 1/2" intervals. bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with Gruyere. 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, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.
No comments:
Post a Comment