Save on Pinterest

Fontina Asparagus Tart

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    16 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1 sheet frozen puff pastry, thawed
  • 2 cups shredded fontina cheese
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.
  • On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes.
  • Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts
1 piece: 142 calories, 9g fat (4g saturated fat), 16mg cholesterol, 202mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate
Average Rating:
  • Judith
    Nov 1, 2019

    No comment left

  • Kristi
    Oct 26, 2019

    Overall taste is good. I would cut down a little on the lemon (I used fresh squeezed). It was more of a lemon tart with asparagus than an asparagus tart with lemon. Also, my grocery only sold "phyllo sheets" and not "puff pastry" and someone tried to convince me they were the same (novice mistake!) What I ended up with was tasty but definitely difficult to eat. Perhaps I'll try again with a different grocery and a little less lemon.

  • Toni
    Jul 7, 2019

    Wonderful! I substituted lime juice and zest for the lemon and added some garlic to the dressing. Thank you, Heidi, for this delicious recipe.

  • Karen
    Mar 4, 2019

    Puff pastry puffed up like a pillow! The pastry was gooey inside. Wouldn’t hold the asparagus. Had to toss it out. Waste of time and money.

  • chickluvs2cook
    Nov 13, 2018

    This recipe is easy

  • dieter's mom
    May 25, 2017

    We used this as our main meal with no other sides. It was the best asparagus dish ever. We also had leftovers so we had two meals. It was just as wonderful the second time around. Did not change a thing . Great recipe!

  • germanycook
    Apr 24, 2016

    Made this exactly as shown, except that I made a border on the pastry with a paring knife and docked the center. Makes for a nice border. What a delicious recipe! The lemon and oil over really brings the flavours together. Looking forward to eating the leftovers!

  • fascinator
    Feb 28, 2015

    This was delicious. Loved the lemon flavour. Something different to serve, yet easy to make.

  • HeidiMeek
    Oct 11, 2013

    Best asparagus recipe out there if I do say so myself! Perfect for a crowd or even 1 or 2! Every last crumb is gobbled up no matter how many people. I wish my name was below the recipe since I am the winner/creator of it but oh well! I am glad so many people get to enjoy this recipe, it came from my heart.

  • brewcityblondie
    Apr 20, 2012

    I've made this a new times now - it's absolutely delicious! Since good Fontina cheese is somewhat pricey, the second time I made this, I used one-half Fontina cheese and one-half Havarti cheese (which I also love and it's a very creamy, rich cheese as well). My kids love this too!