Asparagus-Gruyere tart

Finally, the official asparagus season has begun!

Finally! Yesterday the asparagus season has started officially, which means we can cook, grill, chop, steam or mix these green or white fellows, until the 24th of june. And despite the fact we'll still be able to buy them off season, that just won't be as much fun. The'll be more expensive and not locally, which you for sure will be able to taste. So now is the time to get them and prepare them in tons of ways!

I found this simple but delicious recipe on Pinterest and it officially seems to be from Martha Stewart, although i found way more look-a-like recipes on the net. Some slightly different or with more ingredients added, but i decided to go for this particular one, with just some pure ingredients, olive oil, salt and pepper. And you know what, you can eat this warm or cold; either way, it's great! Just make sure to pour yourself a nice glass of Chardonnay, cheers!

SEE THE WHOLE RECIPE

Ingredients:

• 1 sheet frozen puff pastry (30 x 20 cm / 16 x 10 inch)
• 200 gr. (2 cups) Gruyere cheese, shredded
• 500 gr. (1 1/2 pounds) medium or thick asparagus
• 4 tbsp olive oil
• Salt and pepper freshly ground

Directions:

The pastry
Preheat the oven to 400F. / 180C. degrees. 
On a clean surface, roll out the puff pastry rectangle. (it probably comes on a baking sheet, otherwise, spread some out.)
With a sharp knife, lightly score pastry dough 1 inch (2 cm) in from the edges to mark a rectangle.
Trim uneven edges. 
Using a fork, pierce dough inside the markings at 1/2-inch intervals. 
Bake (without veggies yet!) until golden, about 10/12 minutes.

Than, the fun part!
Remove pastry shell from oven, and sprinkle with shredded 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 freshly ground salt and pepper. 
Bake until spears are tender, 20 to 25 minutes.

By your puff pastry in already the right size

With a sharp knife, lightly score pastry dough 1 inch (2 cm) in from the edges to mark a rectangle.

Using a fork, pierce dough inside the markings at 1/2-inch intervals.

Bake (without veggies yet!) until golden, about 10/12 minutes.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell

200 gr. (2 cups) Gruyere cheese, shredded

Remove pastry shell from oven, and sprinkle with shredded Gruyere.

arrange in a single layer over Gruyere, alternating ends and tips.

Season with freshly ground salt and pepper

Sprinkle some olive oil on top

PLace in oven until asparagus are tender, about 20/25 minutes

Eat directly or cold, either way it's great