Taste of Home
Fontina Asparagus Tart
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 16 servings
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
Ingredients
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1 pound fresh asparagus, trimmed
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1 sheet frozen puff pastry, thawed
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2 cups shredded fontina cheese
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
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.
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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.
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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