Asparagus Gruyere Tart

This is an absolutely stunning dish to present to guests, plus it's delicious and easy to make.



Preheat oven to 450°
2 lbs (1 kg) thin asparagus, trimmed

Steam asparagus until tender-crisp. Chill in cold water, then pat to dry.
1 pkg (450 gr) all-butter puff pastry, thawed
2 Tbsp Dijon mustard

Line 2 baking sheets with parchment paper, or brush with butter.
Unroll pastry sheets onto the prepared pans. Spread evenly with mustard, leaving 1-inch borders.
Arrange asparagus, side by side, alternating ends, on the mustard.

1-1/2 cups shredded Gruyere cheese
1/2 tsp fresh ground pepper

Sprinkle the cheese and pepper over the asparagus.
1 egg
1 Tbsp milk

Beat the egg with the milk. Lightly brush over the pastry border.

Bake in top and bottom thirds of 450° oven, rotating and switching pans halfway through, until pastry is puffed and golden and cheese is bubbling.
Cut each tart into 6 pieces; serve warm or cool.
[Can be made ahead and set aside for up to 6 hours.]
Serves 12 from Canadian Living magazine, May 2006