Asparagus Tart

1. Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, for about 12-15 minutes.
2. Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar and then sprinkle on the Gruyere and Cheddar cheeses.
3. *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Brush with olive oil (edges of tart included), and season with salt and pepper. Bake until the spears are tender, for about 20 to 25 minutes. Remove from oven and let cool for a few minutes. Slice and serve!

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