Asparagus & Cheese Tart
Recipe Date:
June 17, 2025
Serving Size:
6
Cook Time:
04:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 14 oz. sheet of frozen puff pastry
- 1 lb medium asparagus, trimmed
- 1 cup grated Fontina cheese
- 1/2 cup grated Toma cheese
- 1/2 cup grated Gruyere cheese
- 1 tbsp shallot, finely minced
- 2 large egg yolks
- 3 tbsps whole milk
- 1/8 tsp freshly grated nutmeg
- 2 tsps Extra Virgin, Olive Oil
- 3/4 tsp freshly grated lemon zest
- flour for board
Directions
Defrost frozen puff pastry in refrigerator for a minimum of three hours.
Preheat oven to 400°F.
Boil asparagus until tender (about 4 minutes) and cool in an ice water bath. Pat dry.
Roll out thawed puff pastry into a 10-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick with a fork. Bake for about 12 minutes until lightly browned.
Mix cheese, shallot, egg yolks, milk, nutmeg, salt, and pepper. Spread onto baked pastry, leaving a 1/2-inch border.
Toss asparagus in olive oil, salt, and pepper. Arrange on top of the cheese mixture.
Bake for an additional 15-20 minutes.
Sprinkle with lemon zest and serve warm or at room temperature. Cut into small pieces to serve as an appetizer.
