Asparagus & Gruyere Tart

This dish is the essence of the outdoors, perfect for a patio brunch. Its colors are light and earthy and looks like you spent hours in the kitchen making it, but in reality it takes less than an hour! It has minimal ingredients and really displays the beauty of the asparagus. Fool your guests and enjoy this cheesy, crispy tart as an appetizer or side dish. I could only find thin asparagus at the market, but thick ones work just as well. Make sure to trim and wash them properly before cooking.

Asparagus & Gruyere Tart
1 frozen puff pastry sheet (you can also use 2 to make a larger one)
Olive oil
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.