A Seasonal Spring Surprise
(Culinary.net) 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’s a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.
It has melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).
Serves: 8 to 10
INGREDIENTS:
- 5 cups water
- 1 lb asparagus
- ice water
- 2 tsp vegetable oil
- ¼ tsp salt, plus additional, to taste, divided
- ¼ tsp pepper, plus additional, to taste, divided
- flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 cup fontina cheese, grated
- 1 cup gruyere cheese, grated
- 1 tbsp shallot, minced
- 2 egg yolks
- 3 tbsp milk
- ¼ tsp nutmeg
- 1 lemon, zest only
DIRECTIONS:
- 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 10×16” 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” around edges.
- Lay asparagus over cheese mixture.
- Bake 5 minutes, or until cheese has melted.
- Sprinkle lemon zest over tart and serve.
