Swiss cheese asparagus tart
1 sheet puff pastry (comes 2 to a box)
6 oz shredded Swiss cheese
1 lb thin asparagus, break off/trim ends
Salt to taste
Pepper to taste
½ box of cherry tomatoes
1 clove garlic
Food Lion Balsamic vinegar
Preheat oven to 400 degrees.
Remove pastry from freezer about 15 minutes before using. Place pastry on a baking sheet. With a sharp knife, lightly score the pasty 1 inch from the edge, all the way around. Using a fork, pierce the pastry inside the scored line at ½ intervals (to keep the inside part from rising as high) Bake until golden brown, about 10-12 minutes. Pastry will be baked but very light in color at this point.
Remove pastry from oven and sprinkle with Swiss cheese inside the scored edges.
Break off asparagus spears and fit inside scored edge of tart. Sprinkle top with olive oil and season with salt and pepper.
Bake 15 minutes (depending on thickness of asparagus) until spears are tender. Keep an eye on it so edges of tart don’t get too brown.
If necessary, add foil over edge of tart to keep from browning too much.
Warmed cherry tomatoes:
Add one clove garlic to olive oil in small skilled, warm to release flavor, then add tomatoes over low heat until they start to burst, and then add salt and pepper. When tomatoes are blistered, crush with back of spoon and drizzle with balsamic vinegar.