Asparagus Cheese Tart
Family favorite side dish that I have been making for over 20 years! The richness of the cheeses makes it a perfect complement to your meat or seafood dinners. Although it takes some preplanning, it is well worth the extra prep work! It will become a family favorite for you too!
Ingredients
- 1 pound asparagus trimmed
- 1 sheet frozen puff pastry thawed
- 1 cup fontina cheese (about 3 ounces)
- 1 cup gruyere or comte cheese
- 1 tbsp shallot minced
- 3 tbsp whole milk
- 1/4 tsp nutmeg grated
Instructions
- Preheat oven to 400°. Roll out puff pastry into a 10×16 rectangle on a lightly floured parchment lined baking sheet or stone. Prick with a fork. Bake until golden brown, about 12 minutes. Let cool.
- Fill a large bowl with ice water. Bring about 2 inches of water to a boil in a large skillet or stockpot. Add the asparagus and cook until bright green and crisp-tender about 2-5 minutes depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking. Drain and let dry on paper towels.
- Mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry leaving a 1 inch border on all sides.
- Arrange the asparagus on the cheese mixture and bake until the cheese mixture has melted about 8-12 minutes. Serve warm or at room temperature.