BFMH: Asparagus Gruyere Tart

I found this recipe, thank you Martha, and was more than a bit certain that it needed to be made and put into my stomach.

Asparagus Gruyere Tart

Ingredients

Flour, for work surface

1 sheet frozen puff pastry

5 1/2 ounces (2 cups) Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Method:

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 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Yeah, I totally didn't go buy any puff pastry for this...that stuff is so expensive and I can't eat it right now as I am dieting. Husband was thrilled when I made it on a bed of biscuit though and added cheddar cheese instead of Swiss. Obviously, I will need to make this in the future some day "properly", but for now, this was a great one person breakfast for husband. I had a Ham and Egg cup instead.