Lemony Asparagus Tart
(adapted from an Everyday Food Recipe)
-1 sheet frozen puff pastry dough
-5 oz. shredded Gruyere cheese
-1 lb. asparagus
-zest of 1 lemon
-1 tablespoon of lemon juice
-2 tablespoons extra virgin olive oil
-Salt & pepper
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry 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.
2. 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. Mix lemon juice, lemon zest & oil together in a small bowl. Brush the asparagus with the oil mixture oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Looks so cute all cut up huh?