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 |
Ingredients
- 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
- ¼ cup milk
- 1 Small shallot (minced)
- 1/8 teaspoon ground nutmeg
- salt and fresh ground pepper
- 2 teaspoons lemon zest
Directions
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. |