* 1 sheet frozen puff pastry
* 2 cups grated gruyere cheese
* 6-700 grams (1 1/2 pounds) asparagus
* 1 tablespoon olive oil
* Salt and pepper
* Flour for work surface
Preheat oven to 200°C/400°F.
Roll out the puff pastry on your lightly floured work surface. Using a ruler as a guide, make a rectangle roughly 40cm x 25cm / 16 x 10 inches. Trim uneven edges.
Place the dough on a baking sheet lined with baking paper (the paper makes it easy to lift the tart when it’s done). Lightly score the dough with a sharp knife to form a 1-inch border around the edge of the dough. Pierce inside the markings to stop the base from puffing up too much. Bake until golden, about 15 minutes.
While the pastry shell is baking, grate your cheese and trim your asparagus to fit crosswise inside the shell.
Remove pastry from oven and sprinkle with Gruyere. Place the asparagus in a single layer over the Gruyere, alternating tips and ends to make it look beautiful. Brush with oil, and season with salt and pepper. Bake until spears are tender, around 20-25 minutes.
For more details visit Amelia's blog http://simpleprovisions.com.au/2012/06/25/three-ingredient-asparagus-tart/#more-179