A seasonal spring surprise
CULINARY.NET — You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.
A spring dish that is sure to impress is this cheesy asparagus tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to perfection.
This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.
Find more spring recipes and dining ideas at Culinary.net.
Cheesy asparagus tart
5 cups water
1 pound asparagus
2 teaspoons vegetable oil
1/4 teaspoon salt, plus additional, to taste, divided
1/4 teaspoon pepper, plus additional, to taste, divided
flour, for dusting
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 tablespoon shallot, minced
2 egg yolks
3 tablespoons milk
1/4 teaspoon nutmeg
1 lemon, zest only
Heat oven to 400 F.
In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
Drain asparagus and soak in ice water.
In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
Bake 5 minutes, or until cheese has melted.
Sprinkle lemon zest over tart and serve.