Easy Asparagus Gruyere Tart

Preheat oven to 400 degrees. Carefully unfold the defrosted puff pastry and place on a parchment-lined baking sheet. Leave a 1-inch border around the edges. Then using a fork, pierce dough inside the 1-inch border. 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 the 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, it may take longer to get golden brown. Garnish with lemon zest or balsamic vinegar and bacon if desired. Note: if you can’t find thin asparagus, simply partially blanch or lightly roast the asparagus before adding it to the tart. It will finish cooking in the oven. Cut in squares and serve.