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Fontina Asparagus Tart


1 lb fresh asparagus--trimmed

1 sheet of frozen puff pastry--thawed

1/2 lb shredded Fontina cheese

2 Tbsp lemon juice

1 Tsp grated lemon peel

1 Tbsp olive oil

1/4 Tsp each of salt and pepper


Preheat oven to 400 degrees.

In a large skillet, bring 1 inch of water to a boil and add the asparagus.

Cover and cook for 3-5 min or until tender-crisp and then drain.

On a lightly floured surface, unfold the puff pastry and roll it into a 12x16 rectangle.

Transfer pastry to a parchment or foil lined baking sheet (nonstick foil works well).

Bake for 10 min or until golden brown.

Sprinkle 1 1/2 cups cheese over baked pastry.

Arrange asparagus over the cheese.

Sprinkle remaining cheese over the top.

Combine the lemon juice,lemon peel,saltpepper and olive oil and sprinkle over the top.

Bake at 400 degrees for 10-15 min until asparagus is tender and cheese has melted.

Slice and serve warm as an appetizer.