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Flour, for work surface
1 sheet frozen puff pastry
5½ ounces (2 cups) Gruyere cheese, shredded (Ementaler or Fontina work too)
1½ pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400º.
On a floured surface, roll the puff pastry into a 16 x 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 8 minutes.
Remove pastry shell from oven and sprinkle with cheese. If needed, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell then arrange in a single layer over cheese. Brush with oil, and season with salt and pepper. To prevent the edges from over browning, use a thin strip of aluminum foil to cover the edges of the tart before placing in oven. Bake for about 15 minutes until asparagus is tender. Serve warm or room temperature.
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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