Ingredients:

Directions:

*Gruyere can be expensive or may be hard to find in your area, in which case you may substitute it with shredded mozzarella or 4-Cheese Italian Blend. I have tried them both and they both work and will melt well like Gruyere would...but...they won't have the nutty flavor of the Gruyere but will still be good. However, if you're able to find Gruyere then use it, 'cause it is so perfect for this!

Directions:
Preheat the oven to 400 F. Take the defrosted Puff Pastry Sheet. Unfold and roll out to a 16" x 12" rectangle (don't worry, no need to be super-precise, let this be a guide).

I used a rolling pin to flatten it on top of the Silpat. Trim the uneven edges.

If you have a Silpat you may use it as your baking mat, too but I have the Deep Flexipat so I used that instead. See below. If you're using either the Silpat or Deep Flexipat - place it on top of the Perforated Baking Sheet (or any Baking Sheet) before baking. Score the dough 1" from the edges to create a rectangular frame. Use a fork to pierce the dough inside the frame. This is to prevent the dough from rising while cooking and will also leave a nice frame around the perimeter of the dough.?

Bake until just until it turns a little light brown 12-15 minutes (not too golden or the edges will become too brown when you re-bake it)
Remove the shell from the oven. Sprinkle with the shredded cheese and lay the asparagus alternating the ends and tips.  Brush with oil using a pastry brush. Place the chopped bell pepper on top. I brushed the pepper with a little oil, too. Season with salt and pepper, to taste.?
Bake for about 20 minutes or until the asparagus are crisp-tender and the cheese has melted. Slide the tart onto a serving dish. This is easy-peasy with a the flexipat because it's non-stick so the tart easily slide for a hassle-free transfer.

Sprinkle with your choice of dried herb blend and drizzle with a little Balsamic vinegar. Delicious! Serve with a salad and have a perfect meal! 

Source: manilaspoon.com