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Asparagus and Cheese Tart

This recipe guides you through creating an elegant Asparagus and Cheese Tart. It features blanched, crisp-tender asparagus atop a golden, pre-baked puff pastry base, generously covered with a rich blend of fontina and Gruyere cheeses, enhanced with shallot and nutmeg. The tart is baked until the cheese is bubbly and lightly puffed, then finished with fresh lemon zest, perfect for a sophisticated yet easy meal.
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Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: French
Calories: 2286.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound asparagus trimmed
  • 1 sheet frozen puff pastry about 1/2 pound, thawed
  • All-purpose flour for dusting
  • 1 cup grated fontina cheese about 3 ounces
  • 1 cup grated comte or gruyere cheese about 3 ounces
  • 1 tablespoon minced shallot
  • 2 large egg yolks
  • 3 tablespoons whole milk
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest

Equipment

  • 1 Large Skillet For blanching asparagus
  • 1 Large Mixing Bowl For ice bath and cheese mixture
  • 1 Baking Sheet For baking the tart
  • 1 Parchment Paper To line the baking sheet
  • 1 Rolling Pin For puff pastry

Method
 

  1. Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
  2. Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
  3. Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

Notes

Ensure asparagus is properly blanched and shocked in ice water to retain its vibrant green color and crisp-tender texture, crucial for visual appeal and bite. Blind baking the puff pastry helps prevent a soggy bottom, ensuring a crisp foundation for your tart; pricking prevents excessive rising. For the cheese mixture, ensure the egg yolks, milk, and spices are well-combined for a smooth, homogenous spread. Finishing with fresh lemon zest brightens the entire dish, cutting through the richness of the cheese and elevating the asparagus flavor. Serve promptly for best texture.