asparagus fontina tart

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Asparagus Fontina Tart from Jenny:

2 cups Fontina cheese

1 sheet frozen puff pastry

1 1/2 lbs medium asparagus

1 T olive oil

salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16x10 inch rectangle. Trim uneven edges. Place pastry on a baking sheet. 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 Fontina. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the Fontina, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, about 20-25 minutes.