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I love asparagus and I really like Gruyere cheese so this was an awesome side dish for me. I made this instead of 2 separate side dishes one night with dinner and I liked that it’s light and filling. As you’ll see below I wasn’t paying attention when reading the recipe and making it, mainly because I was distracted with my parents being here at the time. Never the less it’s really good and I would make this again for a dinner party appetizer cut up in smaller pieces.

Asparagus Gruyere Tart
(Adapted from Martha Stewart)

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Flour, for work surface 1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
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.

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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.

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Bake until golden, about 15 minutes.

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Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. (Since I wasn’t paying attention I sprinkled half of the cheese on under the asparagus and half after. I also liked the way they looked all pointed the same way.)

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Bake until spears are tender, 20 to 25 minutes.

*Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

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