Fontina Asparagus Tart (Beautiful and Delicious!)

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Bright green asparagus nestled in melted Fontina cheese baked into a flaky puff pastry crust!

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Fontina Asparagus Tart is a refreshingly different side dish that combines fresh seasoned vegetables, melted Fontina cheese, and a flaky puff pastry crust. I add just a hint of shallot to this recipe for its delicate onion and garlic flavor. This tart is a beautiful dish that looks much more difficult to prepare than it actually is. Using a puff pastry sheet makes this side dish amazingly simple. And, it’s not just an excellent option for dinner, it can be served as a lunch dish for a delicious hearty vegetarian option.

What is a shallot?

Shallots are wonderful little root vegetables that are basically two veggies in one; an onion and a garlic. Their flavor is sweeter and more subtle than an onion, making them a great choice for dishes that require an accompanying flavor and not one that overwhelms. If you can’t find shallots in your grocery store, you can use a sweet yellow onion as a substitute.


Favorite Side Dishes


What is Fontina cheese?

Fontina is an Italian cow-based cheese with a mild flavor and a smooth consistency. Fontina melts into creamy gooey goodness that does not burn easily as it cooks. This cheese can usually be found in the deli department of your grocery store. If you can’t find fontina, you can use provolone, Gruyère, Emmental, or Gouda. They are all similar in taste.

How to make Fontina Asparagus Tart

Fontina Asparagus Tart is very simple to prepare. I use fresh lemon to add a bit of zest to this dish, literally. The lemon zest and spritz of juice is very important, so don’t leave this part out. For seasoning, I add the spices to the boiling water so the flavor gets cooked into each asparagus stem.

Equipment Used

Ingredient List

  • Veggies – asparagus, shallots
  • Fruit – lemon
  • Seasonings – salt and pepper, garlic powder, lemon zest
  • Oilolive oil
  • Cheese – Fontina

Recipe Preparation

  • Preheat oven to 375 degrees. The package directions will instruct baking the sheet at 400 degrees, but I find that it gets too dark on the bottom at this heat. Ovens are temperamental and baking outcomes can differ depending on many factors. Place parchment paper on a large baking sheet and set aside. On a lightly floured surface, unfold the thawed puff pastry sheet.
  • Using a rolling pin, roll pastry out into a 16×12 rectangle. Carefully roll dough onto the pin to transfer to parchment-lined baking sheet. Bake for 12 to 15 minutes, or until pastry sheet is a light pale brown and becomes puffy. When pastry sheet is removed from oven allow it time to “deflate” prior to adding cheese and vegetables.
  • Wash asparagus and pat to dry. Using a sharp knife trim asparagus by cutting off the white root ends. The ends are tough, even when cooked. Try to keep the asparagus the same length.
  • In a large pot, add about an inch of water and bring to a boil. Add the salt, pepper, and garlic powder. Add asparagus and boil only until crispy-tender, about 5 to 7 minutes.
  • Meanwhile, peel the shallot and mince into very small pieces. Only 1 tablespoon is needed.
  • Using a grater/zester, grate 1 teaspoon lemon zest, reserving a lemon wedge for spritzing the tart.
  • Using a food processor or hand held grater, shred Fontina cheese. You may be able to find this cheese already shredded, but usually it’s sold in block form.
  • Sprinkle pastry sheet with shredded fontina cheese, leaving about an inch border. Line cooked asparagus over cheese.
  • In a small bowl, mix together olive oil, minced shallots, and lemon zest. Using a pastry brush, brush olive oil mixture over asparagus. Top the tart with a spritz of a lemon wedge.
Fontina Asparagus Tart
  • Bake Fontina Asparagus Tart in 375 degree oven for 12 to 15 minutes, or until cheese is melted and puff pastry edges become a beautiful golden brown. Serve immediately.
Fontina Asparagus Tart
fontina-asparagus-tart-recipe-heather-lucilles-kitchen-food-blog

Fontina Asparagus Tart

Bright green asparagus nestled in melted Fontina cheese baked into a flaky puff pastry crust! This side dish truly impresses!
5 from 1 vote
Print Pin Rate
Course: Side Dishes
Cuisine: American
Servings: 8
Calories: 326kcal

Ingredients

  • 1 lb fresh asparagus ends trimmed
  • 1 frozen puff pastry sheet thawed
  • 2 cups Fontina Cheese (8 oz) shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp salt and pepper
  • 1 Tbsp shallot finely minced
  • 1 tsp lemon zest
  • 1 Tbsp olive oil
  • 1 lemon wedge

Instructions

  • Preheat oven to 375 degrees. Place parchment paper on a large baking sheet and set aside.
  • On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, roll sheet out into a 16×12-inch rectangle and carefully place on prepared baking sheet. Bake for 12 to 15 minutes, or until sheet is light pale brown and becomes puffy. Allow pastry time to "deflate" prior to adding cheese and vegetables. Keep oven at 375 degrees for baking the tart.
  • In a large pot, add about an inch of water and bring to a boil. Add the salt, pepper, and garlic powder. Add asparagus and boil only until crispy-tender, about 5 to 7 minutes.
  • Sprinkle pastry sheet with shredded fontina cheese leaving about an inch border. Line cooked asparagus over cheese.
  • In a small bowl, mix together olive oil, minced shallots, and lemon zest. Using a pastry brush, brush olive oil mixture over asparagus. Spritz the tart with a wedge of lemon. Bake for 12 to 15 minutes, or until cheese is melted and puff pastry edges are a beautiful golden brown. Serve immediately.

Notes

Helpful Tip:  If you can’t find Fontina cheese, you can use provolone, Gruyère, Emmental, or Gouda.
 

Nutrition

Calories: 326kcal | Carbohydrates: 17g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Fiber: 2g | Sugar: 2g

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