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Fontina Asparagus Tart

 Fontina Asparagus Tart
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.
24 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.