Asparagus and Cheese Tart

Asparagus and Cheese Tart

Serves 6
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Website Lightly adapted from The Food Network


  • 1 block frozen puff pastry (roughly 200g, thawed)
  • all purpose flour for dusting
  • 1lb asparagus (washed with woody ends trimmed)
  • 2 teaspoons olive oil
  • 80g grated Gruyere cheese (about 1 cup)
  • 80g grated fontina cheese (about 1 cup)
  • 2 large egg yolks
  • ΒΌ cup milk
  • 1 Small shallot (minced)
  • 1/8 teaspoon ground nutmeg
  • salt and fresh ground pepper
  • 2 teaspoons lemon zest


1. Preheat oven to 400F. Using a rolling pin and flour for dusting, roll out puff pastry sheet to 12" x 16" or roughly the size of a baking sheet. Transfer to parchment lined baking sheet. Using a fork, poke holes all over pastry. Baked for 10 minutes until just beginning to lightly brown around edges. Allow to cool slightly.
2. Meanwhile, bring a large pot of water to a boil. Submerse asparagus for 1-2 minutes. Transfer asparagus to a large bowl of ice water immediately and allow to cool. Transfer to clean towel and dry any excess moisture. Toss asparagus with olive oil and a pinch of salt and pepper.
3. Combine cheese, egg yolks, milk, shallot, nutmeg and a pinch of salt and pepper in a medium bowl.
4. Spread cheese mixture over pastry. Top with asparagus, alternating the direction of the heads.
5. Bake for an additional 12-14 minutes until pastry is golden brown and cheese mixture puffs up from between the stalks of asparagus.
6. Sprinkle with lemon zest and serve warm or at room temperature.