Martha Stewart recipes
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 oz (2 cups) Gruyere cheese, shredded
1 1/2 lbs asparagus
1 tablespoon olive oil
salt and pepper
Preheat oven to 400. On a floured surface, roll the puff pasty into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. 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. 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 tips and ends. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.