Fontina Asparagus Tart Recipe
Fontina Asparagus Tart Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 16 servings


  • 1 pound fresh asparagus, trimmed
  • 1 sheet frozen puff pastry, thawed
  • 2 cups shredded fontina cheese
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.
  2. On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment paper-lined large baking sheet. Bake until golden brown, about 10 minutes.
  3. Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm. Yield: 16 servings
Originally published as Fontina Asparagus Tart in Country Woman November/December 2006, p27

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germanycook User ID: 6411056 247427
Reviewed Apr. 24, 2016

"Made this exactly as shown, except that I made a border on the pastry with a paring knife and docked the center. Makes for a nice border. What a delicious recipe! The lemon and oil over really brings the flavours together. Looking forward to eating the leftovers!"

fascinator User ID: 7633968 221605
Reviewed Feb. 28, 2015

"This was delicious. Loved the lemon flavour. Something different to serve, yet easy to make."

HeidiMeek User ID: 1477980 146640
Reviewed Oct. 11, 2013

"Best asparagus recipe out there if I do say so myself! Perfect for a crowd or even 1 or 2! Every last crumb is gobbled up no matter how many people. I wish my name was below the recipe since I am the winner/creator of it but oh well! I am glad so many people get to enjoy this recipe, it came from my heart."

brewcityblondie User ID: 3948209 146918
Reviewed Apr. 20, 2012

"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!"

yananavarre User ID: 2631450 146636
Reviewed Oct. 1, 2010

"going to make it again !! This is so simple. never makes enough no matter how many I make. leaves my family ad friends wanting more"

chalbergd User ID: 1352890 208422
Reviewed May. 23, 2010

"I made this for a group of friends and it was delicious! Will make again and again!"

tcal72 User ID: 4554619 145992
Reviewed Dec. 31, 2009

"make sure you roll out the pastry... it shrinks when you put it in the oven to brown. Very tasty... will make again."

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