Asparagus and Fontina Tart.

1 sheet puff pastry

3 Tbsp. Melted butter

1 bunch asparagus, trimmed and blanched 1 c. shredded fontina cheese

1 egg + 1 Tbsp. Water

Shredded Cheese of your choice Vegan can be used.


Cracked pepper

Preheat oven to 400 degrees F


Blanch asparagus in boiling water until just green, then place them into ice water to stop the cooking.


Thaw a sheet of puff pastry and roll gently until ¼-inch thick. Brush pastry with butter, leaving a 1-inch border all around. Sprinkle area with shredded cheese, then lay the asparagus on the cheese, alternating spear points left then right. Season with salt and cracked black pepper.


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