Week 32: Bonus Appetizer Recipe--Skinny Asparagus and Gruyere Tart

This tart is AMAZING.  I found it on a site called What's Gaby Cooking (see link below) and made it as an appetizer for Easter.  It was super easy to make and looks (and tastes) much fancier than it is.  It was so delicious; I'll definitely be making this again (soon!).  Makes 6 servings.

Photo from What's Gaby Cooking

You'll Need:

• 1 sheet puff pastry (I used store-bought Pepperidge Farm, located in the freezer section near pies)
• 1/2 c. gruyere, shredded
• 1/4 c. parmesan cheese, shredded
• 1 bundle skinny asparagus
• 1 Tblsp. olive oil
• sea salt
• crushed black pepper

Preparation:

1. Preheat oven to 400 degrees.
2. Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
3. Trim the ends of the asparagus by 1 inch to get rid of the woody stalk.
4. Once thawed unfold the flap and slightly roll out the dough to get rid of the seams.  (I skipped that step--turned out fine.)  Transfer the puff pastry dough while still on the parchment paper to a baking sheet.  Sprinkle half the gruyere and parmesan on the puff pastry.  Line the asparagus on top of the cheese.  Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil.  Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.  
5. Sprinkle with salt and cracked black pepper before serving.

Recipe and link:  http://whatsgabycooking.com/skinny-asparagus-and-gruyere-tart/