Asparagus and Gruyere Tart

Notes: If using larger asparagus, par cook them first, cook at a lower temperature for a few minutes longer, and add more seasoning of some kind. Balsamic vinegar would be excellent dribbled on top right out of the oven.

1. Roll the puff pastry out to a 16×10 inch rectangle.
2. Score a line around the puff pastry 1 inch from the edge.
3. Brush the mustard around the inside of the cut.
4. Sprinkle the cheese over the mustard.
5. Arrange the asparagus in a single layer over the cheese. (I also brushed the asparagus with a bit of olive oil so it would not dry out.)
6. Season with salt and pepper.
7. Brush the outside inch of the pastry with the oil.
8. Bake in a preheated 400F oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.