1 sheet puff pastry
flour, for work surface
½ cup Gruyère cheese, shredded
½ lb asparagus, trimmed
1 tbsp olive oil
coarse salt , to taste
ground black pepper, to taste
Preheat oven to 400 degrees F.
On a floured work surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
Place pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch from the edges to mark a rectangle.
Using a fork, pierce the dough inside the formed rectangle at half-inch intervals.
Bake for 15 minutes until golden.
Remove the pastry shell from the oven and sprinkle with gruyère cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.
Arrange in a single layer over the cheese, alternating ends and tips.
Brush with oil and season with salt and pepper.
Bake for 20 to 25 minutes until spears are tender.
Make sure to thaw your puff pastry according to package instructions before rolling it out.
Sugar: 1g
:
Calcium: 149mg
Calories: 358kcal
Carbohydrates: 24g
Cholesterol: 15mg
Fat: 26g
Fiber: 2g
Iron: 2mg
Potassium: 132mg
Protein: 9g
Saturated Fat: 8g
Sodium: 167mg
Vitamin A: 468IU
Vitamin C: 3mg
