1 sheet frozen puff pastry

flour, for work surface

5.5 ounces Gruyere cheese, shredded (2 cups)

1 ½ pounds medium or thick asparagus

1 tablespoon olive oil

salt and pepper 

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry (thawed as directed on package instructions) into a 16-by10-inch rectangle.  Place the pastry onto a baking sheet.  With a sharp knife, lightly score the dough 1 inch from the edges to mark a rectangle.  Using a fork, pierce the dough inside the markings at half-inch intervals.  Bake until golden, about 10 to 12 minutes. 

Remove the pastry shell from oven and sprinkle with cheese.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips.  Brush with olive oil and season with salt and pepper.  Bake until spears are tender, 20 to 25 minutes.

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