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Per serving
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- 1
Blanch the asparagus
Heat the oven to 400F. Trim the asparagus. Bring 1 inch of water to a boil in a large skillet, add the asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Drain well and pat completely dry so the pastry stays crisp.
- 2
Pre-bake the pastry
On a lightly floured surface, roll the thawed puff pastry sheet into a 16x12-inch rectangle. Transfer to a parchment-lined baking sheet and bake until just golden, about 10 minutes.
- 3
Layer and finish
Sprinkle 1 1/2 cups of the shredded fontina over the pastry, leaving a 1/2-inch border. Lay the asparagus on top and scatter the remaining 1/2 cup fontina over it. Whisk together the lemon zest, lemon juice, olive oil, salt, and pepper, then drizzle over the tart. Bake until the cheese is melted and bubbling, 10 to 15 minutes. Slice and serve warm.
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Asparagus and Fontina Puff Pastry Tart
Created by: SundayBrunchClub
Ingredients
- 1 lb asparagus
- 1 puff pastry
- 2 cup fontina cheese
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Blanch the asparagusHeat the oven to 400F. Trim the asparagus. Bring 1 inch of water to a boil in a large skillet, add the asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Drain well and pat completely dry so the pastry stays crisp.
- Pre-bake the pastryOn a lightly floured surface, roll the thawed puff pastry sheet into a 16x12-inch rectangle. Transfer to a parchment-lined baking sheet and bake until just golden, about 10 minutes.
- Layer and finishSprinkle 1 1/2 cups of the shredded fontina over the pastry, leaving a 1/2-inch border. Lay the asparagus on top and scatter the remaining 1/2 cup fontina over it. Whisk together the lemon zest, lemon juice, olive oil, salt, and pepper, then drizzle over the tart. Bake until the cheese is melted and bubbling, 10 to 15 minutes. Slice and serve warm.