This lemony tart is loaded with fontina cheese and fresh asparagus. Be advised…your guests will be vying for the last tasty slice.
—Heidi Meek, Grand Rapids, MI
Prep: 15 min. • Bake: 20 min. Makes: 16 servings
1 lb. fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 tsp. grated lemon zest
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1. Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.
2. On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer pastry to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes.
3. Sprinkle 11/2 cups cheese over the pastry to within 1/2 in. of the edges. Place the asparagus over top; sprinkle with the remaining cheese. Mix the remaining ingredients; drizzle over top. Bake until the cheese is melted, 10-15 minutes. Serve warm.
1 piece: 142 cal., 9g fat (4g sat. fat), 16mg chol., 202mg sod., 10g carb. (1g sugars, 1g fiber), 5g pro.