One of the downsides to having Easter fall earlier in the year is that the spring foods we look forward to after a long winter are not quite in season yet. Fortunately, most foods are readily available year round. Asparagus is one of just a few perennial vegetables. It is also one of the earliest vegetables harvested in Spring. Since asparagus is a Spring thing, we typically have it in some form at Easter. And because Eric really likes asparagus! This puff pastry based tart with a mixture of grated cheeses and asparagus is a great side dish for our Easter dinner. It also works as an appetizer when cut into smaller pieces or a main dish item for vegetarians when it is cut into larger pieces.
Asparagus & Cheese Tart
Asparagus & Cheese Tart (adapted from foodnetwork.com)
Time Required: Prep: 25 minutes, Cook: 25 minutes, Yield: 6 servings
Ingredients:
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons buttermilk or milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
Directions:
Steam the asparagus until the stalks are bright green and crisp-tender, about 2 to 5 minutes, depending on the thickness of the asparagus. Drain them and pat them dry. Preheat the oven to 400 º F.
Steam the asparagus.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Fold a 1-inch border around the edges. Transfer the pastry to a parchment-lined baking sheet and prick it all over with a fork. Bake the pastry until it is a light golden brown, about 12 minutes. Let it cool slightly on the baking sheet.
Prep and bake the puff pastry.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, buttermilk, nutmeg, and a pinch each of salt and pepper in a bowl until the mixture is well combined.
Mix the cheeses with the eggs & seasonings.
Spread the cheese mixture evenly over the inside of the puff pastry shell.
Spread the cheese mixture on the baked puff pastry.
Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake it until the cheese mixture is slightly puffy, 15 to 20 minutes.
Layer the asparagus over the cheese mixture.
Sprinkle the lemon zest over the asparagus. Serve warm or at room temperature.
This makes a great side dish or could also be a complete meal!
Asparagus is a sure sign of Spring & perfect for Easter! ~Linda
Asparagus & Cheese Tart (adapted from foodnetwork.com)
Time Required: Prep: 25 minutes, Cook: 25 minutes, Yield: 6 servings
Ingredients:
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons buttermilk or 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
Directions:
Steam the asparagus until the stalks are bright green and crisp-tender, about 2 to 5 minutes, depending on the thickness of the asparagus. Drain them and pat them dry. Preheat the oven to 400 º F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Fold a 1-inch border around the edges. Transfer the pastry to a parchment-lined baking sheet and prick it all over with a fork. Bake the pastry until it is a light golden brown, about 12 minutes. Let it cool slightly on the baking sheet.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, buttermilk, nutmeg, and a pinch each of salt and pepper in a bowl until the mixture is well combined. Spread the cheese mixture evenly over the inside of the puff pastry shell. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake it until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle the lemon zest over the asparagus. Serve warm or at room temperature.