Name: Asparagus Fontina Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound asparagus (trimmed); 1/2 cup butter (unsalted); 3 tablespoons shallots (diced); 2 cups Fontina cheese (loosely packed); 1 roll phyllo pastry sheets (use about 8-10 sheets, thawed); kosher salt (to taste); pepper (to taste)

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When I think of spring, one dish instantly comes to mind: Asparagus Fontina Tart. This delightful tart captures the essence of the season with its fresh, vibrant flavors and crispy, flaky layers. I still remember the first time I made it for a gathering. Friends and family were blown away by the beautiful presentation and the rich, cheesy goodness that awaited them. Each bite is a celebration of tender asparagus, melty Fontina cheese, and a buttery phyllo pastry that cradles it all. It became a staple in my kitchen, a dish that I whip up every time I want to impress or just indulge in something special. Whether it’s a spring brunch or a light dinner, this tart never fails to bring smiles and compliments. So, let’s dive into this recipe and bring a touch of spring to your table!

Recipe Snapshot

Total Time:
45 mins

Prep Time:
15 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
8 g

Diet:
Keto, Paleo, Whole30

Fat:
24 g

Tools Used:
baking sheet, Parchment Paper, large deep baking dish to fit ice and asparagus, Large Skillet to fit asparagus, small saucepan, pastry brush

What Sets This Asparagus Fontina Tart Apart

Fresh and Seasonal Ingredients

What I love most about Asparagus Fontina Tart is its use of fresh, seasonal ingredients. Asparagus is at its best in spring, and there’s nothing quite like the taste of freshly picked spears. They add a crunch and vibrant green color that not only looks appealing but also tastes divine. Pairing it with Fontina cheese creates a creamy, rich texture, perfectly complementing the subtle earthiness of the asparagus.

Easy to Make

This recipe is surprisingly easy to make, which is one of the reasons I adore it. The phyllo pastry, while elegant and impressive, is simple to handle. Just layer it with melted butter, and you’ll have a crispy crust that is much easier than it looks. I love being able to create something that looks gourmet without spending all day in the kitchen.

Perfect for Entertaining

If you’re planning a gathering, Asparagus Fontina Tart is a showstopper. The tart can be made ahead of time and served warm or at room temperature, which takes the stress out of hosting. It’s a great way to impress your guests with minimal effort.

Versatile Dish

This tart is incredibly versatile. It can be served as an appetizer or a main dish. You can easily modify it to suit your taste—add in some herbs or spices if you like a little kick, or throw in some other veggies if you’re feeling adventurous. The possibilities are endless!

Comfort Food with a Twist

Lastly, there’s something so comforting about a rich cheese tart. The combination of Fontina melting into the crispy pastry creates a sense of coziness that is unmatched. This dish feels like a warm hug on a plate, making it perfect for any occasion.

Ingredients Overview for Asparagus Fontina Tart

When it comes to creating a delicious Asparagus Fontina Tart, the choice of ingredients is crucial. Each component plays a significant role in the overall flavor and texture of the dish. The freshness of the asparagus contrasts beautifully with the richness of Fontina cheese, while the phyllo pastry adds a delightful crunch. Together, they form a harmonious balance that makes every bite a pleasure.

1 pound asparagus, trimmed: This vibrant green vegetable is the star of the dish, bringing freshness and a satisfying crunch.
1/2 cup butter, unsalted: Essential for achieving a golden, flaky pastry and enriching the flavors of the tart.
3 tablespoons shallots, diced: These add a mild sweetness and depth of flavor to the filling.
2 cups loosely packed Fontina cheese: A creamy cheese that melts beautifully, giving the tart its rich and luxurious texture.
1 roll phyllo pastry sheets (use about 8 to 10 sheets, thawed): Provides a light and flaky base, creating a crispy outer layer.
Kosher salt and pepper to taste: Essential for seasoning and enhancing all the flavors in the tart.

How to Make Asparagus Fontina Tart

Making your own Asparagus Fontina Tart at home is an enjoyable process that takes just a few steps. This dish is a great way to experiment with ingredients and techniques. Follow these steps closely, and you’ll end up with a stunning tart that’s perfect for any occasion.

Preheat your oven to 400°F. This step is crucial for achieving that perfectly baked crust. Next, take a baking sheet and line it with parchment paper. This will prevent the tart from sticking and make cleanup a breeze.
Prepare a 9″ x 13″ baking dish by filling it with ice and water. Place this in the freezer while you prepare the asparagus. The ice bath is essential to stop the cooking process, ensuring the asparagus remains vibrant and crisp.
In a large skillet, fill it with about an inch of water and bring it to a boil over medium-high heat. Once boiling, add the trimmed asparagus. Cook for about 2 to 5 minutes until bright green and tender but still crisp. You want them to maintain their crunchiness.
Once cooked, carefully drain the hot water from the skillet. Immediately transfer the asparagus to the ice water bath you prepared earlier. Allow them to cool for a few minutes before removing them and drying them gently on a paper towel.
In a small saucepan, melt the butter over medium heat. Stir it occasionally until you see bubbles and the color turns to a pale amber. This browning adds a nutty flavor to the butter. Add the diced shallots and stir for another minute, being cautious not to burn the butter. Once done, remove it from heat.
Now, let’s work on the phyllo pastry. Roll out about 8 to 10 sheets of phyllo pastry, brushing each sheet with the melted butter as you layer them on top of each other. This step is crucial for creating that delightful flaky texture.
Place the layered phyllo pastry in the oven and bake for about 10 minutes until it turns a light golden brown. You’ll want to keep an eye on it to avoid over-baking.
Once the phyllo is ready, bring the asparagus back to the skillet. Pour the remaining butter and shallot mixture over the asparagus, coating each piece generously.
Next, sprinkle the Fontina cheese evenly over the baked phyllo sheets. Arrange the asparagus side by side over the cheese, creating a beautiful pattern that’s as pleasing to the eyes as it is to the palate.
Season the tart with a pinch of kosher salt and pepper to taste. Finally, bake the tart for another 10 minutes until the cheese is melted and bubbly, adding that final touch of indulgence.

Making Adjustments

Adjusting this recipe to suit your tastes or dietary needs can be easily done. Here are some tips to ensure your Asparagus Fontina Tart turns out perfectly every time.

Storage: To store leftovers, place the tart in an airtight container in the refrigerator. It should last for up to three days, although the crust may lose some of its crispiness.
Freezing: While it’s best enjoyed fresh, you can freeze the tart before baking. Wrap it tightly in plastic wrap and store it in the freezer for up to a month. When ready to bake, simply thaw and follow the baking instructions.
Pairing: This tart pairs beautifully with a light salad or a refreshing side of roasted vegetables. Consider serving it alongside a mixed greens salad dressed with a light vinaigrette.
Variations: Feel free to experiment with different cheese types. Gruyere or goat cheese can add a unique twist to the flavor. You can also add herbs like thyme or basil for an aromatic touch.
Serving: This tart is perfect for brunch, lunch, or even as a light dinner. It’s versatile enough to serve at gatherings or enjoy as a comforting meal at home.

Serving This Asparagus Fontina Tart

When it comes to serving your Asparagus Fontina Tart, the presentation is just as important as the flavor. Here’s how to make it shine at your table.

Garnish: Consider garnishing with a sprinkle of fresh herbs like parsley or chives to add a pop of color and freshness.
Side Dishes: This tart pairs well with a light green salad or steamed vegetables. A crisp salad with a citrus dressing can balance the richness of the cheese.
Occasions: Perfect for brunch gatherings, picnics, or light dinners, this tart is a fantastic choice for any spring event.
Seasonal Pairings: This recipe shines in spring when asparagus is in season. Serve it alongside other spring vegetables like peas or radishes for a seasonal feast.
Storage Tips: Any leftovers should be stored in the refrigerator. For reheating, gently warm in the oven to keep the crust crispy.

FAQ

Absolutely! One of the best things about Asparagus Fontina Tart is that it can be prepared in advance. You can assemble the tart, cover it with plastic wrap, and store it in the refrigerator for up to a day before baking it. This way, you can save time on the day of your gathering and still serve a fresh and delicious dish. Just make sure to allow it some extra time in the oven to ensure it’s heated through.

Asparagus Fontina Tart is quite versatile. It pairs beautifully with a light salad—think mixed greens with a citrus vinaigrette or perhaps a refreshing cucumber salad. If you’re serving it for brunch, consider adding a fruit platter or some pastries. For dinner, it can be accompanied by roasted vegetables or a hearty soup. The tart stands well on its own, but these sides can really enhance your meal!

Definitely! While Fontina cheese adds a wonderful creamy texture and flavor, you can experiment with other cheeses to suit your taste. Cheeses like Gruyere, goat cheese, or even a sharp cheddar can provide different flavor profiles. Just keep in mind that some cheeses melt differently—so choose according to the texture you desire in your tart.

To store leftovers of your Asparagus Fontina Tart, place it in an airtight container in the refrigerator. It should last for about three days. When you’re ready to enjoy it again, I recommend reheating it in the oven to maintain the crispiness of the phyllo pastry. Microwaving can make it soggy, so stick with the oven for the best results!

Conclusion

The Asparagus Fontina Tart is a delightful dish that truly celebrates the flavors of spring. With its flaky crust, rich cheese, and vibrant asparagus, it’s not just food; it’s an experience. I encourage you to try making this tart and share it with loved ones. Whether it’s for a special occasion or a cozy dinner at home, this recipe is bound to impress and satisfy. Enjoy every bite of this seasonal treat!