Savory Spring Baking

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

Tools Needed

Mixing bowl
Rolling Pin (Fat Daddio's RPS)

Rectangle tart pan 11” x 8” (Fat Daddio’s PFT-1125)
Skillet
Tongs

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

  1. Fill a large bowl with ice water (to stop asparagus from cooking). Bring about 1" 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.
     
  2. Preheat the oven to 400 F. Roll out the puff pastry into a 12"x9" rectangle on a floured surface. Transfer to a tart pan and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
     
  3. 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" 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.

Recipe adapted from Food Network.

For more inspiration, visit our Tarts board on Pinterest.