Asparagus-Gruyere Tart

Oh, I loooove this savory tart.  It's supereasy, looks incredibly impressive, and can be eaten alone or with a simple salad.  There aren't many ingredients, and everything comes together beautifully.  Gruyere cheese is a little smelly, salty and pairs really well with the asparagus.  The two go on top of buttery, flaky puff pastry.
It's one of my favorite easy things to throw together, and you'll love it!

Asparagus-Gruyere Tart (from Everyday Food)
1 sheet frozen puff pastry, thawed
2 c. Gruyere cheese, shredded
1 1/2 lbs. medium asparagus
1 Tbsp. olive oil
Salt and pepper
1. Preheat oven to 400. On a large baking sheet, roll out puff pastry to a 16x10 in. rectangle. Lightly score pastry dough 1 inch from the edges to mark a rectangle and use a fork to pierce the dough inside of the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven and sprinkle with Gruyere. Trim bottoms of asparagus to fit horizontally inside the tart shell, alternating ends and tips. Brush with oil and season with salt and pepper. Bake until spears are tender, 20-25 minutes.