1 frozen puff pastry, thawed
5 oz fontina cheese, shredded
1 to 1 1/2 pounds asparagus
olive oil to drizzle
salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16×10 inch rectangle. Trim uneven edges and place onto a baking sheet (I used parchment paper). Take a knife and lightly score the dough 1 inch from the edges to mark a rectangle, then pierce the dough with a fork inside the markings at 1/2 intervals. Bake until golden, about 15 minutes. Do not worry if it is “puffed” up.
Remove the pastry from the oven and sprinkle with cheese. Trim the bottoms of the asparagus to fit crosswise inside the tart shell and lay them in a single layer over the cheese, alternating ends and tips. Drizzle with olive oil and season with salt and pepper. Bake until asparagus is tender, about 20 minutes. This tart would work well with a variety of other vegetables, including mushrooms or bell peppers. Experiment with your favorite!
Feeding7sisters 