Recipe: Vegetable Tart ( with Gruyere )

This recipe is so simple. It's totally amazing that with the small preparation time that it tastes so delicious. The original recipe comes from Martha Stewart's book, Everyday Food: Great Food Fast and is supposed to be an asparagus tart. I went out on a limb here and decided to do a little experimenting. Instead of asparagus I added yellow squash, mushrooms, and red and green peppers. The gruyere cheese is outstanding. You should experiment with the different types of veggies that you include as a topping as well as different cheeses. Unfortunately, on this particular one I didn't add as many veggies as I should have. Next time, I'm going to pile them on.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes (sounds long, but it is totally easy)

Ingredients:
*2 cups grated Gruyere cheese (imported from Switzerland and kinda expensive)
*1 sheet puff pastry ( from frozen dessert aisle and thawed according to package)
*1/2 bell pepper cut into 1/4 inch strips
*1/2 red pepper cut into 1/4 inch strips
*handful of sliced mushrooms (I used the baby bella)
*1 yellow squash thinly sliced
*olive oil
*black pepper

Preparations:
1.) Preheat oven to 400 degrees (make sure you have thawed the puff pastry according to package)
2.) Roll the pastry to 16 x 10 inch rectangle (or whatever you can manage, it also helps to roll it out with flour) and trim the uneven edges.
3.) Place pastry puff on baking sheet. Score dough 1 inch from edge to make a rectangle. Then poke the inside with a fork at 1/2 inch intervals (if you don't do this, the dough will rise to much and you'll have a burnt pastry)
4.) Bake until golden (about 12 minutes..It also helps to undercook it a little bit because you will cook it a second time)
5.) Remove from oven and sprinkle the grated gruyere cheese on top.
6.) Arrange as much of the vegetables over the cheese. The more the better!
7.) Brush the tops of the vegetables with olive oil and season with black pepper.
8.) Bake until the veggies are tender (about 15 - 20 minutes). The veggies are done when you can pierce them with a fork.
9.) Enjoy with a side salad and a nice glass of wine.