This handsome tart is easy to prepare and makes for a quick and delicious lunch or dinner. The original recipe idea came from Martha Stewart (see here), but I made some modifications, the main one involves wrapping half of the asparagus in pancetta.
1 tart crust, store bought or your own, I used a store bought pâte feuilleté
1 cup grated gruyère cheese
1 bunch of asparagus, trimmed
1/4 pound thinly sliced pancetta (or more, if so inclined)
1 tsp olive oil
Preheat oven to 350°F/180°C
Place tart crust into pie pan and prick all over with a fork. Sprinkle crust evenly with cheese.
Break or cut asparagus in half so that you have both pointy and stem pieces. Alternately arrange the asparagus points and stems in a spoke pattern onto the tart crust. Wrap the stems in pancetta as you go. Brush the olive oil over the asparagus. Bake 25-30 minutes or until the crust is golden brown. Is equally delicious both hot or at room temperature.