Asparagus and Thyme Tart

• 1 sheet of froze puff pastry, thawed according to package
• 6 oz. Gruyere
• Fontina cheese, shredded
• 1 bunch of asparagus, ends trimmed
• 1 tbsp. thyme
• Extra virgin olive oil
• Kosher salt and pepper

1. On a floured surface, roll the puff pastry into a 16x10 inch rectangle or rough equivalent.
2. Using a fork, pierce the dough every 1/2 inch or so.
3. Bake pastry until golden brown, about 15 minutes at 400 degrees F. Remove the pastry from the oven, and sprinkle the cheese all over it.
4. Arrange the asparagus crosswise in the middle of the tart.
5. I like to alternate the orientation of each asparagus stalk so it goes end, tip, end, tip, etc.
6. Brush the asparagus with 1 tbsp.
7. or so of olive oil.
8. Season with salt and pepper.
9. Bake until the asparagus is tender about 20 to 25 minutes.
10. Cut into small squares for appetizers, or larger squares for a main dish.

pastry, gruyere, cheese, thyme, extra virgin olive oil, kosher salt

Taken from www.foodgeeks.com/recipes/21862 (may not work)