It’s springtime, and for me that means asparagus. I always enjoy finding new and exciting ways to eat asparagus, but sometimes the simplest recipes are the best. This is one of those recipes. This roasted Asparagus Tart with Fontina and Lemon pairs asparagus with soft and tangy fontina cheese and frames it up in a flakey and crispy puff pastry crust. It is sophisticated, light, crispy and flavorful, and is a great way to take this oft-maligned vegetable to new heights.
Best Ways to Serve
What better way to showcase this stately vegetable than in an asparagus tart? Cut into large squares it makes an elegant lunch, or divide it up into smaller pieces and you have an amazing appetizer. My favorite way to serve it is topped with spring greens and prosciutto for a special brunch. Eliminate the prosciutto and you have a fantastic vegetarian entre (albeit with cheese). This tart also makes an impressive buffet addition for guests, who will think you’ve spent hours preparing it or had it catered.
But don’t be afraid of the elegance of this asparagus tart. This is a recipe that couldn’t be easier. Frozen puff pastry makes this turnkey. If you haven’t worked with puff pastry, it is very easy to work with and provides an excellent base for the roasted asparagus spears and fontina cheese. With just these few key ingredients, the whole thing comes together in less than a half-hour!
To save time, once the preheating oven hits 350F, I put the asparagus spears in the oven to roast on a sheet tray for about 10 minutes or until able to be easily pierced with the tip of a knife. Pre-roasting the asparagus is important not only to make sure the asparagus is fully cooked but also to dry it out a bit so as not to make the crust soggy. I do not oil the asparagus; I find this totally unnecessary. If you like the taste of olive oil, you can always drizzle a bit over the top of your tart before baking.
Assembling the Tart:
- Unroll the thawed puff pastry onto a sheet tray, leaving the parchment paper underneath the pastry for baking.
- Score the pastry about 2 inches from all 4 edges, being careful not to cut all the way through the pastry.
- Add the shredded cheese to the pastry, keeping it inside the border you just scored.
- Arrange the asparagus spears evenly across the cheese, alternating the tips so all pieces will have both tips and ends. A great time to add in your artistic touch!
- Season lightly with grated lemon zest, salt, and pepper.
- Bake in a 400F oven for about 20 minutes, or until the pastry is golden brown and the cheese is melted.
When the tart is fully baked, I like to take this to the next level by adding a lightly dressed spring mix and top it with thinly sliced prosciutto. A glass of wine, and I’d call it a meal! You must try this….I highly recommend it.
For other delicious asparagus recipe try:
Asparagus Tart with Fontina and Lemon
Equipment
- Jelly Roll or large sheet pan
Ingredients
- 1-1//2 lb Asparagus Spears
- 1 sheet unthawed Puff Pastry
- 2 Cups Shredded Fontina Cheese about 6 oz
- 1 Fresh Lemon
- Salt & Pepper
- 4 cups Fresh Spring Mix optional
- 4 oz Thinly Sliced Prosciutto optional – Eliminate for Vegetarian
- 2-3 tbsp Olive Oil optional
Instructions
- Preheat oven to 400F. Wash and trim any tough ends from asparagus spears. Arrange on a sheet pan and roast for 10-15 minutes, or until a tip of a knife is easily inserted. Remove from oven.
- While asparagus is roasting, unroll the puff pastry. Leave the parchment paper that it came with underneath the pastry. With the tip of a sharp knife, gently score all the way around each side about 2 inches from the edges, creating a border for the tart. Be careful not to cut all the way through the pastry.
- Add the shredded cheese to the center of the pastry. Arrange the roasted asparagus alternating the tips width-wise for the length of the tart. Top lightly with grated lemon zest over the asparagus, and season to taste with salt and pepper. Place in the preheated 400F oven for 15-20 minutes, or until pastry is puffed and golden, and cheese is melted and bubbly. Remove from oven to cool. Slice into large wedges, or smaller slices for an appetizer.
Optional Spring Greens and Prosciutto Toppings
- Meanwhile, in a large bowl squeeze 1 tablespoon of lemon juice. Add a pinch of salt and pepper, and wisk in about 2 tablespoons of olive oil until emulsified. Toss the spring mix greens in the dressing mix. Add the dressed spring greens to the top of the warm tart, and top with pieces of prosciutto. Serve.
