This is such a great fake-out recipe! Looks fancy and difficult, but totally is not!
I used swiss instead of gruyere since I had it on hand.
Make sure you roll out your dough some before baking it. I somehow didn't read that step and mine was really puffy and thick (but still yummy). But I would have liked it thinner so that my asparagus didn't overlap.
Would make this again :)
http://www.marthastewart.com/318340/asparagus-gruyere-tart?czone=food/produce-guide-cnt/spring-produce-recipes¢er=276955&gallery=275174&slide=284861
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