Servings: 6
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
1 tbsp, minced
Egg yolks 
Whole milk 
3 tbsp
1/8 tsp, grated
to taste
Ground black pepper 
to taste
Extra-virgin olive oil 
2 tsp
Yummy Asparagus Tart
25 m
25 m
Ready in:
50 m
  1. 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. 
  2. Preheat the oven to 400° F (200° C/Gas mark 6). Line a baking sheet with parchment paper. 
  3. Flour a work surface. Roll out the pastry into a 10x16-inch shape. Transfer to the baking sheet. Prick with a fork. 
  4. Bake in the preheated oven for 10 minutes, or until golden. Allow to cool slightly. 
  5. In a bowl, mix cheeses, shallot, egg yolks, milk, nutmeg, salt, and ground black pepper. Spread over the pastry, leaving a border (1 inch). 
  6. In a bowl, toss asparagus with oil, salt (1/4 tsp), and ground black pepper. Place the asparagus on the tart. 
  7. Bake for 15 minutes, or until puffy. Serve and enjoy your Asparagus Tart!