Asparagus + Fontina Tart

Asparagus + Fontina Tart

Ingredients:

1 sheet puff pastry, thawed
2 cups Fontina cheese, shredded (may substitute with Gruyere or Emmantaler)
1 1/2 lbs asparagus
1 tbsp olive oil
salt + pepper
flour for dusting surface

Recipe:

Preheat oven to 400F. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a knife, lightly score pastry dough 1 inch from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. This is important or else the puff pastry rises up too much. Bake until golden, ~15 minutes.

Remove pastry shell from oven, and sprinkle the inner rectangle with Fontina. Cut enough of the asparagus bottom to fit crosswise inside the tart. Arrange in a single layer over cheese, alternating ends and tips. Brush with the olive oil, and sprinkle on salt and pepper. Bake until spears are tender, 20 ~ 25 minutes.