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| source: Hip Foodie Mom |
1 to 2 tablespoons Dijon mustard
2 to 3 cups Gruyere (or any cheese you like) cheese, freshly grated
1½ pounds medium asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt and pepper
Additional toppings, as desired
Preheat oven to 400 degrees. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using TWO: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until lightly golden, for about 12 to 15 minutes.
Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the Dijon mustard and then sprinkle on the cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the cheese, alternating ends and tips. Add additional toppings as desired. Brush or lightly drizzle with olive oil, and season with salt and pepper.
Bake until the spears are tender, for about 20 to 25 minutes.
Remove from oven and let cool for a few minutes. Add some balsamic glaze if desired. Slice and serve.
source: Hip Foodie Mom