Asparagus Fontina Tart
Craving something fresh and delicious? Try this Asparagus Fontina Tart! It's a delightful combination of flaky phyllo pastry and creamy cheese, making it the ultimate comfort food for spring. Perfect for brunch or a light dinner, this tart is sure to impress your guests tonight!
Equipment
- Baking Sheet
- Parchment Paper
- large deep baking dish to fit ice and asparagus
- Large Skillet to fit asparagus
- Small Saucepan
- pastry brush
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
Instructions
- Preheat your oven to 400°F. Place parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and keep in the freezer until ready to use.
- In a large skillet add about an inch of water to a boil. Add asparagus and cook until bright green and tender (2-5 minutes). Drain the hot water and carefully put the asparagus in the ice water to cool. Transfer asparagus to a bed of paper towels or a clean kitchen towel to dry. Pat gently to remove the moisture.
- In a small saucepan over medium heat melt butter and stir until bubbles begin to form and the color is pale amber. Add the shallots and continue to stir for another minute, but be careful not to burn the butter. Remove from heat.
- Roll out the phyllo pastry sheets and quickly brush each sheet with butter and lay on top of each other. Bake for about 10 minutes or until light brown. Remove from oven.
- Return asparagus to the dry skillet and pour the remaining butter and shallot mix over the asparagus coating each piece.
- Sprinkle Fontina cheese on top of the baked phyllo sheets and then place the asparagus side by side over the cheese.
- Season with salt and pepper and bake for about 10 minutes or until the cheese is melted.
Notes
- 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.