Fontina Asparagus Tart

Photo by Kay Ercius

This lemony cheese and veggie tart is easy to make but looks pretty impressive.  

1 pound fresh asparagus, trimmed

1 sheet of frozen puff pastry, thawed

1/2 pound fontina cheese, shredded

2 T. lemon juice

1 t. grated lemon peel

1 T. olive oil

1/4 t. salt

1/4 t. pepper

1. In a large skillet, bring 1 inch of water to a boil; add asparagus.  Cover and cook for 3-5 minutes or until tender crisp.  Drain.
2. On a lightly floured surface, unfold the puff pastry.
3. Roll into a 16" x 12" rectangle.
4. Transfer to a parchment paper lined baking sheet.
5. Bake at 400 degrees until golden brown about 10 minutes.
6. Sprinkle 1 1/2 cups cheese over the pastry.
7. Arrange the asparagus on top.
8. Sprinkle with the remaining cheese.
9. Combine the lemon juice, lemon peel, oil, salt and pepper and sprinkle over the top.
10. Bake 10-15 minutes longer or until the asparagus is tender and cheese is melted.
11. Slice and serve warm or at room temperature.