CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

FONTINA ASPARAGUS TART

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Quiche and Savory Tarts / Tartlettes
    Prep Time:       Cook Time:       Total Time:  

1 lb fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
1/2 lb fontina cheese, shredded, divided
2 tbsp lemon juice
1 tbsp olive oil
1 tsp grated lemon peel
1/4 tsp salt
1/4 tsp pepper

In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just until crisp-tender; drain.

On a lightly floured surface, roll out pastry into a 12-in. x 16-in. rectangle; transfer to a parchment paper-lined baking sheet. Bake at 400 for 10 minutes or until golden brown.

Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese. Combine the lemon juice, oil, lemon peel, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm. Yield: 1 tart (about 24 appetizers).


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Strata With Asparagus, Sausage And Fontina
   by ICOOK2



10 to 12 slices French bread, cut into 1-inch cubes 1 Tbs. extra-virgin olive oil 10 oz. breakfast sausage 16 eggs 6 cups milk 1 bunch green onions, light green portion only, finely




Asparagus And Mushroom Tart
   by sgre52160



1 17.3-ounce package frozen puff pastry (2 sheets), thawed 1/4 cup unsalted butter 12 ounces white button mushrooms, halved and then sliced thinly 1 teaspoon coarse kosher salt, divided 1/2 teaspo




Asparagus Gruyere Tart
   by sgre52160



Flour, for work surface 1 sheet frozen puff pastry, thaw it according to package instructions 5 1/2 oz (2 cups) Gruyere cheese, shredded (Emmentaler or Fontina cheese can be substituted for the Gruy




Asparagus And Parmesan Tart
   by sgre52160



1 ready-to-use refrigerated pie crust 1 tbsp olive oil 1 lb fresh asparagus, cut into 1 inch lengths 4 oz cream cheese, softened 1/2 cup sour cream 1/2 cup egg beaters 1/2 tsp lemon juice 3/4




Hollandaise-asparagus Tart
   by sgre52160



1 9 inch pie crust Filling: 1 lb asparagus spears, trimmed 2/3 cup evaporated milk 1/2 tsp grated lemon rind 2 tbsp fresh lemon juice 1/2 tsp dried tarragon 1/4 tsp salt 2 eggs 1/2 cup gra





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.