Asparagus Fontina Tart
By Hklbrries
Tip: Emmental or Gruyere cheese go wonderfully with this recipe as well.
- 6
Ingredients
- Flour, for work surface
- 1 sheet frozen puff pastry, thawed
- 5 1/2 ounces fontina cheese, shredded (2 cups)
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt
- Pepper
Preparation
Step 1
Preheat oven to 400 F.
On a floured surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove the pastry shell from the oven and sprinkle with cheese.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the cheese, alternating ends and tips.
Brush with olive oil and season to taste with salt and pepper. Bake until the asparagus is tender, 20 to 25 minutes.