Thursday, October 11, 2012

Asparagus Fontina Tart

Puff pastry is great in so many ways. It's buttery and flaky. It's crunchy and light. And it's a perfect base for dessert and dinner. Inspired by this Martha Stewart recipe, I whipped up this crowd-pleasing asparagus tart that was surprisingly easy and quick to make. It adds a perfect crunch when eaten with hot soup, but it's also a perfect (and impressive looking) hors d' oeuvre when cut into small squares. 

Prepare the toppings: Depending on the size of the asparagus, cut the bottom, tough ends about 1-inch from the edge. Shred the cheese.

The Puff Pastry: Don't forget to make shallow holes in the tart before baking. Score the edges into a rectangle so the crust puffs up. Remember, this is like a fancy pizza, so you want to have a crust to grab onto. Arrange the cheese in an even layer. 

Arrange the asparagus over the cheese. It's ok if the stems go over the edges. Brush with olive oil and season with salt and pepper. 

Notice how the asparagus sinks into the cheese? Delicious. 
Serve while hot and toasty!


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