Fontina Asparagus Tart
Country Woman
This lemony cheese and veggie tart is easy to make but looks pretty impressive. Be advised…your guests will be vying for the last tasty slice.
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 1 pound fresh asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- 1/2 pound fontina cheese, shredded, divided
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just until crisp-tender; drain.
On a lightly floured surface, roll out pastry into a 12-in. x 16-in. rectangle; transfer to a parchment paper-lined baking sheet. Bake at 400° for 10 minutes or until golden brown.
Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese. Combine the lemon juice, oil, lemon peel, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm. Yield: 1 tart (about 24 appetizers).