Simple and elegant, an asparagus tart is a crowd-pleaser for any Sunday supper
1 sheet of frozen puff pastry (I use Pepperidge Farm)
2 cups Gruyere cheese, shredded
1 pound asparagus, trimmed
1 Tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 Tablespoon fresh rosemary, chopped
1 teaspoon coarse sea salt
½ teaspoon freshly ground pepper
2 Tablespoons pimentos, chopped
Rosemary sprig, for garnish
Preheat the oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
In a medium bowl, combine olive oil, garlic, rosemary, salt, and pepper. Add trimmed asparagus and toss to coat.
Hint: Asparagus can be trimmed and prepared in advance. Mix the above ingredients in a ziplock bag and store in the fridge for up to a day.
On a lightly floured surface, roll the puff pastry sheet into a 10-by-16-inch rectangle.
Transfer pastry to prepared baking sheet. With a fork, prick holes in ½-inch intervals in the dough. Bake pastry until it just begins to turn golden brown, about 12 minutes. Remove pastry from the oven.
Sprinkle the warm pastry evenly with Gruyere, leaving a 1-inch boarder on all sides. Arrange the asparagus in a single layer across the tart. Add pimentos and top with a sprig of rosemary.
Bake for 15-20 minutes, until cheese is melted and asparagus is tender.