Asparagus & Cheese Tart
By cbingham
Ingredients
- 1 lb. asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- flour for dusting
- 1 cup grated fontina (about 3 oz.)
- 1 cup grated gruyere (about 3 oz.)
- 1 tbs minced shallot
- 2 large egg yolks
- 3 tbs. whole milk
- 1/4 tsp grated fresh nutmeg
- Kosher Salt & ground pepper
- 2 tbs olive oil
- 1/2 tsp grated lemon zest
Details
Preparation
Step 1
Fill large bowl with ice water. Bring about 1" water to a boil in a large skillet. Add the asparagus, cook about 2-5 minutes depending on thickness. Drain and transfer to ice water. Preheat oven to 450.
Roll out puff pastry to 10X16 on floured surface. Transfer to a parchment lined baking sheet & prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool.
Meanwhile, mix fontina, gruyere, shallot, egg yolks, milk, nutmeg and a pinch each of salt & pepper in a bowl until combined. Toss the asparagus with the olive oil, 1/4 tsp salt and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15-20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
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