| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry (about 1/2 pound), thawed
- All-purpose flour, for dusting
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated comte or gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons whole milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
Instructions
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 381 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 94 mg |
| Sodium | 373 mg |
| Serving Size | 1 of 6 servings |
| Calories | 381 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 94 mg |
| Sodium | 373 mg |
Reviews
Made this several times, always a hit. Easy and delicious.
I just made this and it is delicious! Only thing i dont get is why everyone says its so easy. Very laborious and used lots of dishes/pots. Worth it for sure.
Delicious and easy. The crust stayed firm enough to pick up a slice to eat. I would like to make it as an appetizer for our next get together by cutting into smaller pieces.
Not a review, but a question. Can you use hericot vert or it too thin?
Brushed 1/2 of the cooked pastry with Dijon left 1/2 without…we definitely prefer the mustard!
It’s delicious and we are making this for an Easter family dinner!
It’s delicious and we are making this for an Easter family dinner!
Really good, I used a little extra shallot cause I like it. Would definitely make again
This is the second time I am making this. I cut out a couple of the steps because it’s 82 degrees out and I’m 75 and don’t feel like standing in the kitchen too long ! LOL
I skip the ice water bath for the asparagus. Just cook for about 4 minutes then take out of the hot water and lay on a kitchen towel to dry. I line the sheet pan with parchment paper and clip the sides with little binder clips to hold it in place. Then I lay the dry side of the puff pastry right on the parchment, sprinkle the top with a little flour and roll it out right in the pan. I had to improvise with this because my rolling pin is too big to fit in the pan, so I used a smooth sided glass to roll it out. Worked great ! Ta Da ! No bowl to clean from the ice water bath and no pastry board to clean.
Followed the rest of the recipe as written. It is delicious.
I skip the ice water bath for the asparagus. Just cook for about 4 minutes then take out of the hot water and lay on a kitchen towel to dry. I line the sheet pan with parchment paper and clip the sides with little binder clips to hold it in place. Then I lay the dry side of the puff pastry right on the parchment, sprinkle the top with a little flour and roll it out right in the pan. I had to improvise with this because my rolling pin is too big to fit in the pan, so I used a smooth sided glass to roll it out. Worked great ! Ta Da ! No bowl to clean from the ice water bath and no pastry board to clean.
Followed the rest of the recipe as written. It is delicious.
Did anyone make this the day before serving? I want to serve tomorrow for Easter but make it today!?
Can I make it for 9 servings, by adding more asparagus?
WOW. This is stunning! Used Gruyère and goat cheese because it’s what I had, and flattened crescent roll because the store was out of puff pastry. Delicious and forgiving recipe! Good enough for company!!