Fontina Asparagus Tart

Name: Fontina Asparagus Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Ingredients: 1 pound fresh asparagus, trimmed; 1 sheet frozen puff pastry, thawed; 2 cups shredded fontina cheese; 1 teaspoon grated lemon zest; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan

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Ingredients

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

Directions

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.
On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes.
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.

Editor's Note

EMR

Nutrition Facts

1 piece: 142 calories, 9g fat (4g saturated fat), 16mg cholesterol, 202mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:

Kristi

Oct 26, 2019

Overall taste is good. I would cut down a little on the lemon (I used fresh squeezed). It was more of a lemon tart with asparagus than an asparagus tart with lemon. Also, my grocery only sold "phyllo sheets" and not "puff pastry" and someone tried to convince me they were the same (novice mistake!) What I ended up with was tasty but definitely difficult to eat. Perhaps I'll try again with a different grocery and a little less lemon.
Toni

Jul 7, 2019

Wonderful! I substituted lime juice and zest for the lemon and added some garlic to the dressing. Thank you, Heidi, for this delicious recipe.
Karen

Mar 4, 2019

Puff pastry puffed up like a pillow! The pastry was gooey inside. Wouldn’t hold the asparagus. Had to toss it out. Waste of time and money.
chickluvs2cook

Nov 13, 2018

This recipe is easy
dieter's mom

May 25, 2017

We used this as our main meal with no other sides. It was the best asparagus dish ever. We also had leftovers so we had two meals. It was just as wonderful the second time around. Did not change a thing . Great recipe!
germanycook

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

Feb 28, 2015

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

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

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

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