Cheesy Asparagus Tart
Fresh asparagus signals the start of spring. Use this green queen as the topping for a Cheesy Asparagus Tart on lemony puff pastry loaded with fontina cheese and a hint of fresh dill.
Makes: 16 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 ½ pounds asparagus, trimmed of woody stems
- 1 tablespoon olive oil
- ½ lemon, zested and juiced
- Salt, to taste
- Black pepper, to taste
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 2 ½ cups dill-rubbed fontina cheese*, shredded (divided)
*Can’t find dill-rubbed fontina? Add ¼ teaspoon of chopped fresh dill to the shredded fontina cheese and stir to combine.
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- In a large skillet, bring 1 inch of water to a boil. Add the asparagus and cook, covered, until crisp-tender, about 5 minutes. Drain and pat dry. Set aside.
- In a small bowl whisk together the oil, lemon juice and zest, salt, and pepper. Set aside.
- On a lightly floured surface, roll the puff pastry sheet into a 16-by-12-inch rectangle. Transfer to the prepared baking sheet and bake until golden brown, about 10 minutes.
- Sprinkle 2 cups of shredded fontina evenly over the puff pastry, leaving a ½-inch border with no cheese around the edges. Arrange the asparagus over the cheese in a single layer, then drizzle with the oil mixture.
- Bake until cheese is melted, about 10 minutes. Allow to cool slightly, then sprinkle the remaining ½ cup of shredded fontina over the top. Slice and serve warm.
Nutrition Information
Calories: 130|Sugar: 1g|Sodium: 184mg|Fat: 10g|Saturated fat: 5g|Carbohydrates: 6g|Fiber: 1g|Protein: 6g|Cholesterol: 20mg|
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