asparagus tart

This was originally one of the very first recipes I ever posted on Sugarlaws! It’s such an easy one, and there’s a reason why so many of my friends have tried it on their own (even one this weekend!) — it’s incredibly simple, only takes a few minutes, and it’s foolproof for even the most beginner cook. And so beautiful! I actually made this a few weeks ago and brought it over to a friend’s house for dinner — it was such a pretty, easy, last minute addition! This weekend was SO busy doing stuff for our new house before we move, and I am flat-out exhausted. I can’t believe how much there is to do — but it’s so exciting at the same time! Asparagus Gruyere Tart INGREDIENTS Flour, for rolling the puff pastry 1 sheet frozen puff pastry 1 tbsp olive oil 2 cups Gruyere cheese, shredded 1 pound asparagus Coarse sea salt DIRECTIONS Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges and place the pastry onto a baking sheet. Using a fork, prick the dough at 1-inch intervals. Trim the bottoms of the asparagus (they should snap off in your hands when bent). Brush the puff pastry with olive oil and sprinkle with Gruyere. Arrange the asparagus over the Gruyere. Sprinkle with sea salt and freshly ground pepper. Bake for 30-35 minutes, allow to cool, and serve. Adapted from Martha Stewart’s Everyday Food.