Spring is finally upon us! Although, it’s still pretty cold here in the Northwest. But spring vegetables are starting to be abundant at the market. One of my favorites is asparagus! As far as I’m concerned asparagus can be eaten raw or cooked. It’s delicious both ways. Another way that its delicious is in baked goods with cheese on top. Like this tart. Enjoy.
Asparagus and Cheese Tart
Rolling Pin (Fat Daddio's RPS)
Rectangle tart pan 11” x 8” (Fat Daddio’s PFT-1125)
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
Recipe adapted from Food Network.
For more inspiration, visit our Tarts board on Pinterest.