| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 365 everyday value organic flour for the work surface
- 1 sheet frozen puff pastry thawed
- 2 cups gruyere shredded
- 1 bunch asparagus
- 1 tablespoon whole foods market single origin extra virgin olive oil
- 365 everyday value organic garlic powder
- salt and pepper to taste
- truffle oil for finishing
Ingredients
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Instructions
- 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 lined with a silpat or parchment paper. 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; toss in olive oil then arrange in a single layer over Gruyere. Season with salt, pepper, and garlic powder. Bake until spears are tender, 20 to 25 minutes. After, lightly drizzle with good quality truffle oil.