- Flour, for work surface
- 1 sheet frozen puff pastry
- 2 cups Gruyere cheese, shredded
- 2+ tablespoons dijon mustard
- 1 1/2 pounds medium or thick asparagus, trimmed and chopped
- 1 tablespoon olive oil
- Salt and pepper
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.
Toss chopped asparagus in the olive oil, salt and pepper to taste.
Remove pastry shell from oven, and spread the mustard over the surface of the tart. Sprinkle with Gruyere, spread the asparagus over the top of the cheese and sprinkle with a little more cheese.
Bake until spears are tender, about 20 minutes. I turned the broiler on for 2 minutes at the end.
It was fucking delicious.
*adapted from this Martha Stewart recipe.