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
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
Reviews
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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.
Wonderful! I substituted lime juice and zest for the lemon and added some garlic to the dressing. Thank you, Heidi, for this delicious recipe.
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.
This recipe is easy
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!
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!
This was delicious. Loved the lemon flavour. Something different to serve, yet easy to make.
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.
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!