Asparagus and Gruyere Tart

Elizabeth made this delicious puffed pastry tart for Shelby’s MSU graduation brunch on May 6, 2012. Original recipe from Martha Stewart, but Elizabeth improved it by adding mustard. – Terry

Ingredients

• 1 sheet frozen puff pastry
• 1½ lbs medium or thick asparagus
• 1-2 tablespoons Dijon or Spicy Brown mustard
• 2 cups (5.5 oz) Gruyere cheese, shredded
• 1 tablespoon olive oil
• salt & pepper to taste
• flour for work surface

Instructions

1. Preheat oven to 400°F.
2. 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 ½-inch intervals. Bake until golden, about 10-15 minutes.
3. Remove pastry shell from oven, spread mustard evenly over surface and sprinkle with 1 3/4 cups Gruyere.
4. 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. Sprinkle remaining Gruyere cheese over asparagus.
5. Bake until spears are tender, 15-20 minutes.
6. Cut tart into squares and serve. Can be served warm or at room temperature.