Asparagus Tart

I love fresh asparagus. This vegetable is best when it’s cooked to crisp-tender, in the oven, on the grill or in a tart with puff pastry. The unique pairing of slightly earthy asparagus with fontina cheese and lemon yields a tasty and tangy dish.

You’ll be using a premade frozen puff pastry, so this fontina asparagus tart recipe is easy to follow. If you have asparagus haters at the table, it will convert anyone who takes a bite!

Asparagus Tart Ingredients

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• Asparagus: Use a pound of fresh asparagus that has been rinsed, dried, and trimmed.
• Puff pastry: Let the frozen puff pastry thaw fully before you start to roll it out.
• Fontina cheese: This cheese has the best taste and texture if you shred it yourself.
• Lemon zest: Our Test Kitchen’s favorite tool for zesting a lemon is the Microplane.
• Lemon juice: Store any extra lemon juice in the freezer. (An ice cube tray is great for this.)
• Olive oil: An extra-virgin olive oil will work great for this tangy, lemony recipe.

Directions

Step 1: Cook the asparagus

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Preheat the oven to 400°F. In a large skillet, bring 1 inch of water to a boil, then add the asparagus. Cook the spears, covered, until crisp-tender, three to five minutes. Drain the asparagus and pat dry.

Step 2: Roll out and bake the pastry

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On a lightly floured surface, roll the pastry sheet out into a 16×12-inch rectangle. Transfer the pastry to a parchment-lined baking sheet and bake until the dough turns golden brown, about 10 minutes.

Step 3: Top the pastry

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Sprinkle 1-1/2 cups cheese over the pastry to within 1/2 inch of the edges, then place the asparagus over top. Sprinkle with the remaining cheese, then mix the lemon zest and juice, oil, salt and pepper, and drizzle over top.

Bake again until the cheese has melted, 10 to 15 minutes.

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Asparagus Tart Variations

• Try it with Swiss: If you don’t have fontina, use shredded Swiss cheese or Havarti.
• Spice it up: Sprinkling red pepper flakes over the tart right after adding the lemon glaze will bring some heat and accentuate the other flavors as well.
• Go nuts: Sprinkle slivered almonds over the top of the tart prior to the second baking to add a rich nutty element.

How to Store an Asparagus Tart

You are unlikely to have leftovers of this tasty, tangy tart, but if you do, they can be stored in an airtight container in the fridge for up to three days. Reheat leftovers in the oven.

Can you freeze Fontina asparagus start?

No, this tart will not take to freezing well. The texture of the asparagus is best right after it’s baked.

Asparagus Tart Tips

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Can I cut back on the lemon?

Yes, you can cut the lemon zest and the lemon juice in half if it’s just too lemony for you. If you’re not the biggest lemon fan in general, skip the zest and just use the lemon juice.

Can I prepare this tart ahead of time?

Yes, you can prepare the tart right up to adding the glaze, then wrap it tightly and pop it in the fridge for a few hours. When it’s time to bake the tart, add the glaze and plan to extend the second bake by a minute or two.

What else can I add to this tart?

A bit of garlic will be a delight here. Mince garlic and whisk it in with the lemon juice, lemon zest and oil.