Although it takes just minutes to put together, this savory tart makes an impressive main course. A simple green salad completes the meal. The tart is also a lovely addition to a buffet or a potluck.

　　

Ingredients

Serves 4

　　Flour, for work surface

　　1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions

　　5 1/2 ounces Gruyère cheese, shredded (2 cups)

　　1 1/2 pounds medium or thick asparagus

　　1 tablespoon olive oil

　　Coarse salt and fresh ground pepper

　　

Step 1

Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

　　

Step 2

Remove the pastry shell from the oven, and sprinkle with the 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 the oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.

　　

Scoring the Dough

Step 3

Use a sharp knife to ensure that the edges rise evenly; pricking the center of the pastry with a fork keeps it from puffing up too high as it bakes.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.