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Fontina Asparagus Tart Recipe

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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.

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Fontina Asparagus Tart Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
1/2 pound fontina cheese, shredded, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 tablespoon olive oil
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, unfold puff pastry. Roll into a 16-in. x 12-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, lemon peel, oil, 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: 24 servings.

Nutritional Facts 1 serving (2 each) equals 189 calories, 13 g fat (5 g saturated fat), 22 mg cholesterol, 270 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Fontina Asparagus Tart in Country Woman November/December 2006, p27

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Reviews for Fontina Asparagus Tart (4)

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Fontina Asparagus Tart

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Reviewed on Apr. 20, 2012 by brewcityblondie

I've made this a new times now - it's absolutely delicious! Since good Fontina cheese is somewhat pricey, the second time I made this, I used one-half Fontina cheese and one-half Havarti cheese (which I also love and it's a very creamy, rich cheese as well). My kids love this too!