Recipe by Ananda Eidelstein
- 1 sheet (about 8 oz.) frozen puff pastry, thawed
- 2 cups shredded Gruyère
- 1 lb. asparagus, trimmed
- 1 tbsp. capers
- 2 tbsp. olive oil
- 2 hard-boiled eggs, chopped
On parchment-lined baking sheet, roll pastry to 11-by-14-inch rectangle; pierce all over with fork. Bake at 400° until golden, about 10 minutes. Top with cheese, asparagus and capers. Drizzle with oil; season. Bake until asparagus is tender, 15 to 20 minutes. Top with eggs.
Tailor Your Tart! This flaky pastry is also tasty topped with a few dollops of ricotta, chopped fresh herbs or a drizzle of olive tapenade instead of the egg.