A large, fluffy pastry topped with fresh, crisp asparagus, gooey gruyere cheese, a spread of dijon mustard, and drizzle of balsamic glaze… need I say more?

Recipe author: The Culinary Nest

MAKES

10-12 servings

Prep Time: 15 minutes

Total Time: 35 minutes

INGREDIENTS

1 sheet frozen puff pastry, thawed according to package directions

1/4 cup dijon mustard

1 bunch asparagus, washed and tough ends trimmed (I used about 25 stalks- depending on thickness of asparagus)

2 cloves garlic, minced

2 cups shredded gruyere cheese

balsamic drizzle (store bought or homemade)

salt & pepper

METHOD

• Preheat oven to 400°F.

• On a floured surface, roll out puff pastry to fit a large sheet pan using a floured rolling pin. Transfer to a sheet pan sprayed with cooking oil, lined with parchment paper or a place on a silicon baking mat.

• Prick puff pastry with a fork all over to prevent bubbles.

• Brush evenly with dijon mustard and the minced garlic.

• Sprinkle with 1 1/2 cups cheese, spread out asparagus evenly on top of cheese, and sprinkle with remaining cheese.

• Bake for 20 minutes or until cheese is melted and tart is golden brown. Best served immediately.