Spring time is finally here in Dayton, and it’s about time! In honor of the new greenery outside, I’ll be posting a few recipes to bring the green inside. Look forward lots of green veggies like spinach, peas and asparagus- yum!

The first recipe in the Green Series is an Asparagus Gruyere Tart. This recipe is easy, easy, easy! Just a handful of ingredients and you’re on your way to a delicious springtime meal. The tart is great as a main dish with a salad on the side, or perfect as a party appetizer (I took it as an appetizer for our Easter celebration).

Asparagus Gruyere Tart
(from Martha Stewart, EveryDay Food)
Serves 4 as a main course, 10-12 as an appetizer.

• Flour, for work surface
• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) Gruyere cheese, shredded
• 1 1/2 pounds medium asparagus
• 1 tablespoon olive oil
• Salt and pepper

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.