- sheet of frozen puff pastry - 1 Piece
- cheese Gruyer - 150 Grams
- Asparagus - 450 Grams
- lemon, peel - 1 piece
- lemon juice - 1 st. a spoon
- olive oil - 2 items. spoons
- Salt and pepper - To taste
1. Defrost the puff pastry. Preheat the oven to 200 degrees. On floured surface roll the puff pastry into a rectangle measuring 25x40 cm. Cut uneven edges. Place the dough on a baking tray. With a sharp knife, retreating approximately 2.5 cm along the edges, mark the rectangle. Using a fork, strew the dough over the marked borders at intervals of 2.5 cm. This is necessary to form the rims along the edges of the dough. 2. Bake in an oven on a baking sheet, lined with parchment paper, until golden brown, about 15 minutes. Remove the dough from the oven and sprinkle with grated cheese Gruyer. Trim the ends of the asparagus so that it fits the width of the dough rectangle in size. 3. Put the asparagus in one layer on the dough over grated cheese. Mix lemon juice, lemon zest and olive oil together in a small bowl. Using a brush, grease the asparagus with the resulting mixture, salt and pepper. 4. Bake the tart until the asparagus is ready, from 20 to 25 minutes.
Servings: 8-10