Herbes de Provence Olive Oil & Lavender Balsamic Provencal Asparagus Tart

Ingredients

1 sheet Puff Pastry
2 cups Gruyere Cheese, shredded
1 1/2 pounds asparagus

3 Tbs Coronado Taste of Oils Herbes de Provence Olive Oil
3 Tbs Coronado Taste of Oils Lavender Balsamic
Salt and Black pepper to taste

Directions

Preheat oven to 400 degrees F

Trim bottom of asparagus spears, place in plastic bag w/  Coronado Taste of Oils Herbes de Provence Olive Oil and Coronado Taste of Oils Lavender Balsamic.

Marinate.
On a floured surface, roll out pastry to @ 10 X16 inch rectangle.

Place pastry on rimless baking sheet on parchment paper.

With a sharp knife score pastry dough 1 inch from edges to make an interior rectangle.

Using a fork, pierce interior rectangle every 1/2 inch.

Bake until golden, about 15 minutes.

Remove pastry from oven.

Spread Gruyere on interior rectangle, place marinated asparagus on Gruyere layer.

Season with salt and pepper.

Bake for 20 to 25 mixtures, cut with pizza cutter and serve.