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Fontina Asparagus Tart
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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 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).
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |