Asparagus Puff Pastry Tart

Preheat oven to 400 degrees. Carefully unfold the defrosted puff pastry and place on a parchment-lined baking sheet.

Leave an 1-inch boarder around the edges. Using a fork, pierce dough inside the 1-inch boarder. This will keep the middle from puffing up.

Sprinkle the pricked center part of the puff pastry with the Gruyere cheese.

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. Drizzle lightly or brush with oil, and season with salt and pepper.

Sprinkle the top with parmesan cheese.

Bake for about 20 minutes or until the pastry is puffed, and cheese is melted. Start watching at 15 minutes. All ovens are different.

Garnish with lemon zest or balsamic vinegar and bacon if desired.

Note: if you can’t fine thin asparagus, simply partially blanch or lightly roast the asparagus before adding it to the tart. It will finish cooking in the oven.