Spring Asparagus Gruyere Tart

Asparagus, 2 bunches
1 sheet frozen puff pastry
2 cups grated Gruyere cheese
1 T olive oil
Salt and pepper, to taste
Flour (for the work surface)
Tubby Olive Wild Mushroom & Sage Olive Oil (or Black Truffle Oil) to drizzle

Preheat oven to 400°F. Sprinkle a tiny bit of flour on counter top, and roll out puff pastry dough to about 16 × 10” rectangle. Trim uneven edges, and lightly score a 1” border around the edges of the dough. Using the tines of a fork, gently pierce the dough all around.  Bake for about 15 minutes, until slightly golden brown. Remove from oven and spread cheese evenly inside the crust border. Line half the asparagus down the length of the tart, alternating lengths and tips, single layer. Sprinkle with 1 T olive oil and add salt and pepper. Bake again for another 20 minutes. Remove from oven, drizzle with Mushroom & Sage Olive Oil or Black Truffle Oil englishcollege.com. Cut into squares and serve. (Recipe: Cheryl Gilmore, Wrightstown Farmers Market Manager)

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