Asparagus Gouda Tart
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gouda or Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
2 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 12 minutes.
Remove pastry shell from oven, and sprinkle with Gouda or Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese , alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 15 to 20 minutes.