Recipe from Scarpetta Dolcetto.
14 oz frozen puff pastry
1 1/2 C Gruyère cheese, shredded
about 2 lbs medium asparagus
1 Tbsp olive oil
Salt & pepper
Balsamic vinegar (optional)
Thaw the puff pastry in the fridge, 2-3 hours or per package instructions.
Preheat the oven to 400 degrees. Lightly flour your work surface and roll out the puff pastry into a 14″ x 11″ rectangle. With a sharp paring knife, score the dough 1″ from the edge of the puff dough (taking care not to cut all the way through) to form a rectangle. Pierce the dough inside the rectangle repeatedly with a fork, in about 1/2″ intervals; docking the dough will keep it from puffing up too much and form the tart’s border. Bake until golden brown, 15-18 minutes.
Meanwhile, snap the woody ends off each asparagus spear (the asparagus will give way at just the right part). Remove the pre-baked dough from the oven. Sprinkle with cheese. Line with the asparagus spears, tightly sandwiched, alternating ends and tips and trimming to fit, if necessary. Brush with olive oil and sprinkle with salt and pepper. Bake 20-25 minutes, until the puff dough is well-browned and the asparagus is tender. Serve warm or room temperature with a drizzle of balsamic vinegar, if desired.