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Asparagus and Gruyere Tart
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1 sheet frozen puff pastry, thawed
1 cup shredded Gruyere cheese
1 bunch asparagus (roughly 1lb), ends removed
1 teaspoon Herbes de Provence
1/2 teaspoon sea salt
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Preheat your oven to 425 degrees.
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Unfold pastry sheet onto a cookie sheet. Score the middle of the dough with a fork and place in the oven for approximately 8 minutes.
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When pastry has achieved a slightly golden color, remove from the oven and coat with roughly 3/4 cup Gruyere cheese and Herbes de Provence. Line asparagus on pastry, alternating ends. Sprinkle asparagus with sea salt and the remaining Gruyere. Place tart back into the oven for roughly another 20 minutes, or until pastry is golden own and asparagus stalks are thoroughly cooked.
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Want to make this for Mom this weekend? Simply put the tart in the oven and serve with a runny sunny side egg overtop. Your mom will think you're the most gourmet thing she's ever made in her life.
