1 frozen puff pastry sheet (you can also use 2 to make a larger one)
1 shallot, minced
Fresh lemon juice
1 lb asparagus, washed and trimmed
2 cups Gruyere, shredded
Kosher salt and pepper
1 Preheat oven to 400 degrees.
2 Thaw puff pastry as directed on box. Unfold pastry until flat and brush and score the dough with a sharp knife 1 inch from the border. Use a fork to prick at 1/2 inch intervals inside of the now scored border. Don't prick the border.
3 Brush the inside of the border with olive oil, lemon juice, and minced shallot. Sprinkle with coarse salt and pepper.
4 Pre-bake the puff pastry for 15 minutes.
5 While the pastry is in the oven, wash and trim the asparagus. Pat dry.
6 Remove the pastry from the oven and evenly sprinkle inside the border with Gruyere cheese.
7 Arrange the asparagus, alternating tips and ends. Sprinkle with salt and pepper.
8 Return the tart into the oven for 20-25 minutes until asparagus are roasted. Let cool, squeeze more lemon juice and serve.