Asparagus and Cheese Tart

A tasty way to enjoy one of summer's best vegetables! This tart is crispy, cheesy, and addictively delicious. Easy enough to whip up for a weeknight dinner but elegant enough for guests.

I nearly squeal when asparagus hits the grocery store each summer - especially when the price drops! We eat a lot of it, though most of the time I grill or roast it. I was looking for something a little different, and most substantial, and this tart was perfect! It works as a side dish but would also be great for brunch or a party appetizer!

You can use a variety of cheeses; I used mozzarella as it's inexpensive and always in my fridge. It also melts well and most people like the flavor. Gruyere would be especially delicious!

The next morning, top a leftover square with a over easy egg and you have breakfast!

Asparagus & Cheese Tart

1 sheet frozen puff pastry, thawed

2 cups shredded cheese, such as mozzarella, Gruyere, or fontina

1 pound medium asparagus

1 tablespoon olive oil

salt and pepper

flour for workspace

Preheat oven to 400.

Carefully roll the thawed pastry onto a lightly floured surface. Trim any uneven edges then transfer the pastry to a parchment lined baking sheet. With a sharp knife, score the dough one inch in around the edges to create a border. Use a fork and pierce the rest of the dough, about an inch apart, to help avoid it puffing up too much. Bake until golden, about 12 minutes. 

Remove from oven and sprinkle with cheese. Trim the bottoms of the asparagus so they'll fit in between the borders of the pastry shell. Layer the asparagus, alternating ends and tips, and brush with olive oil. Season with salt and pepper then bake until spears are tender, about 20 minutes.

Source: adapted from Martha Stewart