Yummy Asparagus Tart|Print

Servings: 6

Asparagus

1 lb, trimmed

Frozen puff pastry

1 (1/2-lb), thawed

All-purpose flour

for dusting

Fontina cheese

1 cup, grated

Gruyere cheese

1 cup, grated

Shallot

1 tbsp, minced

Egg yolks

Whole milk

3 tbsp

Nutmeg

1/8 tsp, grated

Salt

to taste

Ground black pepper

to taste

Extra-virgin olive oil

2 tsp

Yummy Asparagus Tart

Prep:

25 m

Cook:

25 m

Ready in:

50 m

Pour ice water into a bowl. In a skillet, bring 1 inch of water to a boil. Cook asparagus for 2 minutes, or until crisp-tender. Drain. Transfer to the cold water. Drain. Pat dry.
Preheat the oven to 400° F (200° C/Gas mark 6). Line a baking sheet with parchment paper.
Flour a work surface. Roll out the pastry into a 10x16-inch shape. Transfer to the baking sheet. Prick with a fork.
Bake in the preheated oven for 10 minutes, or until golden. Allow to cool slightly.
In a bowl, mix cheeses, shallot, egg yolks, milk, nutmeg, salt, and ground black pepper. Spread over the pastry, leaving a border (1 inch).
In a bowl, toss asparagus with oil, salt (1/4 tsp), and ground black pepper. Place the asparagus on the tart.
Bake for 15 minutes, or until puffy. Serve and enjoy your Asparagus Tart!