Asparagus and Fontina Tart

Asparagus and Fontina Tart
(From Taste of Home: Prize Winning Recipes)


About 1/2 pound asparagus
1 sheet puff pastry
2 cups shredded Fontina cheese (about 250g)
1 tsp grated lemon zest
2 tbsp lemon juice
1 tbsp olive oil
S&P to taste


1. Wash and trim the asparagus. Boil in one inch of water, covered, for 3-5 minutes, depending on the thickness of your asparagus. You want them to be just crispy, not soggy!

2. Preheat oven to 400. Line a baking pan with parchment paper. On a lightly floured board, roll out your puff pastry to the size of your pan. Bake for 10 minutes. It'll puff up, after all, it's puff pat it down a little to make it flat.

3. Mix together the zest, lemon juice, olive oil and S&P.

4. Sprinkle 3/4 of the cheese on the pastry, line up the asparagus, drizzle the lemon mix and top with remaining cheese. Bake at 400 for about 10-15 minutes.

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