1 sheet puff pastry, thawed
½ pound fresh asparagus, cleaned, trimmed, and cut into 1-1/2” pieces
1 cup cubed ham
6 ounces Gruyere cheese, grated
1-2 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
Place puff pastry onto a cutting board and slice into two equal portions. Using a sharp knife, cut slices into edges of dough about 1" towards the center, all of the way around.
Top each puff pastry rectangle with shredded cheese, asparagus spears, and ham. Drizzle top of tarts with olive oil and cracked pepper.
Using a spatula, carefully place onto Silpat-lined baking sheet (or, you can just build them directly onto the Silpat). Bake for 20-25 minutes until asparagus are tender, and pastry is puffed and golden.