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Fontina Asparagus Tart Recipe
Fontina Asparagus Tart Recipe photo by Taste of Home

Fontina Asparagus Tart Recipe

Read Reviews (5)
5 5
Publisher Photo
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:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Fontina Asparagus Tart in Country Woman November/December 2006, p27

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.

Reviews for Fontina Asparagus Tart(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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

MY REVIEW
Reviewed May. 23, 2010

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

MY REVIEW
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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