Printable | Taste of Home

Fontina Asparagus Tart

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

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

Printed from tasteofhome.com May 16, 2008

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Fontina Asparagus Tart cont.

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).