Asparagus Fontina Tart

There’s something truly magical about the Asparagus Fontina Tart that brings me back to my kitchen, filled with the scents of buttery goodness and fresh, vibrant asparagus. Every spring, as the first spears of asparagus peek through the soil, I find myself yearning to make this tart. It’s a celebration of the season, a dish that whispers of warmth and gatherings with friends. When I first discovered this recipe, I was enchanted by its simplicity yet elegance. It’s perfect for brunch, lunch, or a light dinner, and every bite is a reminder of the beauty of fresh ingredients.

As I roll out the delicate layers of phyllo pastry, I can’t help but feel a sense of nostalgia. It reminds me of weekends spent cooking with my grandmother, who always taught me the importance of using fresh, seasonal produce. The creamy Fontina cheese melts perfectly, creating a luscious bed for the tender asparagus, making it not just a dish, but an experience. I remember the first time I served it to friends; their eyes lit up with delight as they took their first bites. It’s moments like these that make cooking worthwhile.

This tart is also incredibly versatile. Sometimes I’ll add a sprinkle of fresh herbs or a dash of lemon zest to brighten the flavors. Each time I make the Asparagus Fontina Tart, it evolves, but the core remains the same: a delicious embrace of spring on a plate. So, gather your loved ones, and let’s create something beautiful together. You won’t just be cooking; you’ll be making memories.

Ingredients Overview for Asparagus Fontina Tart

Each ingredient in the Asparagus Fontina Tart plays a crucial role in creating its unique flavors and textures. The combination of fresh asparagus, creamy Fontina, and flaky phyllo pastry results in a dish that’s both comforting and sophisticated. This tart highlights the beauty of seasonal ingredients, allowing them to shine in every bite.

• 1 pound asparagus, trimmed – Choose bright green, firm spears for the best flavor.
• 1/2 cup unsalted butter – Adds richness and helps achieve the perfect golden color.
• 3 tablespoons shallots, diced – Provides a delicate onion flavor without overpowering the dish.
• 2 cups loosely packed Fontina cheese – Melts beautifully and adds a creamy texture.
• 1 roll phyllo pastry sheets, use about 8 to 10 sheets, thawed – Creates the flaky crust essential for the tart.
• Kosher salt and pepper to taste – Enhances the flavors of the ingredients.

How to Make Asparagus Fontina Tart

Creating the Asparagus Fontina Tart is a delightful process that brings together fresh ingredients and simple techniques. Follow these steps to make your own delicious tart that’s perfect for any occasion.

1. Preheat your oven to 400°F. This ensures that your tart will bake evenly and achieve that lovely golden color. While waiting for the oven, prepare your baking sheet by placing parchment paper on it. This will prevent the phyllo pastry from sticking.

2. Next, fill a 9 x 13 baking dish with ice and water, and keep it in the freezer until you’re ready to use it. This ice bath will be essential for stopping the cooking process of the asparagus later on.

3. In a large skillet, bring about an inch of water to a boil. Once boiling, add the asparagus and cook for about 2 to 5 minutes until they turn bright green and tender. Keep an eye on them; you want them to retain some crunch.

4. Once cooked, carefully drain the hot water and immediately plunge the asparagus into the ice bath. This helps to lock in the vibrant green color and stop the cooking process. After a few minutes, transfer the asparagus to a bed of paper towels or a clean kitchen towel to dry, pat gently to get rid of excess moisture.

5. In a small saucepan over medium heat, melt the butter. Stir until it bubbles and the color turns a pale amber, which indicates it’s ready for the shallots. Add the diced shallots and stir for about a minute while being careful not to burn the butter.

6. Once the shallots are tender, remove the saucepan from heat and let the mixture cool slightly. This flavorful butter will later drench the asparagus, enhancing its natural taste.

7. Roll out the thawed phyllo sheets carefully. Brush each sheet with the melted butter and layer them on top of each other (around 8 to 10 sheets) in your prepared baking sheet. This will create a beautiful, flaky crust. Bake the layered phyllo for about 10 minutes or until golden brown.

8. Once the phyllo is baked, return the cooked asparagus to the dry skillet and pour the remaining butter and shallot mixture over it, coating each piece thoroughly.

9. Now, sprinkle a generous amount of Fontina cheese over the baked phyllo sheets. Next, place the asparagus side by side over the cheese, creating a beautiful arrangement.

10. Finally, season the tart with kosher salt and pepper to taste. Bake for another 10 minutes or until the cheese has melted and is bubbling, creating a delightful aroma throughout your kitchen.

Ways to Adapt This Recipe

There are so many ways to customize the Asparagus Fontina Tart to suit your tastes and the season. Here are some tips to get you started:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispy results.
• Freezing: You can freeze the assembled tart before baking. Just cover it tightly and bake from frozen, adding a few extra minutes to the cooking time.
• Variations: Try adding spinach or other seasonal vegetables to the tart for added nutrition and flavor.
• Serving Suggestions: Pair with a fresh salad or a light soup to create a complete meal.
• Ingredient Swaps: If you don’t have Fontina, other cheeses such as goat cheese or ricotta can be used to create different flavor profiles.

Side Dish Ideas for Asparagus Fontina Tart

When it comes to serving the Asparagus Fontina Tart, there are plenty of delicious options to enhance your meal. Here are some ideas:

• Mixed Greens Salad: A light salad with vinaigrette pairs perfectly with the rich tart.
• Roasted Tomatoes: The sweetness of roasted tomatoes complements the savory flavors of the tart.
• Quinoa Salad: A protein-packed quinoa salad can add a nutritious side to your meal.
• Soups: Serve with a refreshing cucumber or tomato soup for a light lunch or dinner.
• Fresh Fruit: A fruit platter can add a sweet contrast to the savory tart, perfect for brunch gatherings.
• Occasional Pairings: The tart is a great addition to holiday brunches, spring picnics, or light dinner parties. Its elegance makes it a standout dish for any celebration.

FAQ

Conclusion

The Asparagus Fontina Tart is truly a celebration of spring, combining fresh ingredients and delightful flavors into a beautiful dish. Whether you’re making it for a special occasion or a simple weeknight dinner, this tart is sure to impress. I encourage you to give it a try and experience how easy and rewarding it is to create something delicious from scratch. Let this tart bring joy to your kitchen just as it does to mine!

Asparagus Fontina Tart

The ultimate comfort food, the Asparagus Fontina Tart combines fresh asparagus with creamy Fontina cheese, all wrapped in flaky phyllo pastry. This easy weeknight dinner is not only delicious but also visually stunning. Perfect for any occasion, you’ll want to make it tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Course: Appetizers, Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound asparagus trimmed
• 1/2 cup butter unsalted
• 3 tablespoons shallots diced
• 2 cups Fontina loosely packed
• 1 roll phyllo pastry sheets use about 8-10 sheets, thawed
• kosher salt and pepper to taste

Equipment

• Baking Sheet
• Parchment Paper
• Large deep baking dish to fit ice and asparagus
• Large Skillet to fit asparagus
• Small saucepan
• Pastry brush

Method

 

1. Preheat your oven to 400°F. This ensures that your tart will bake evenly and achieve that lovely golden color. While waiting for the oven, prepare your baking sheet by placing parchment paper on it. This will prevent the phyllo pastry from sticking.
2. Next, fill a 9 x 13 baking dish with ice and water, and keep it in the freezer until you're ready to use it. This ice bath will be essential for stopping the cooking process of the asparagus later on.
3. In a large skillet, bring about an inch of water to a boil. Once boiling, add the asparagus and cook for about 2 to 5 minutes until they turn bright green and tender. Keep an eye on them; you want them to retain some crunch.
4. Once cooked, carefully drain the hot water and immediately plunge the asparagus into the ice bath. This helps to lock in the vibrant green color and stop the cooking process. After a few minutes, transfer the asparagus to a bed of paper towels or a clean kitchen towel to dry, pat gently to get rid of excess moisture.
5. In a small saucepan over medium heat, melt the butter. Stir until it bubbles and the color turns a pale amber, which indicates it's ready for the shallots. Add the diced shallots and stir for about a minute while being careful not to burn the butter.
6. Once the shallots are tender, remove the saucepan from heat and let the mixture cool slightly. This flavorful butter will later drench the asparagus, enhancing its natural taste.
7. Roll out the thawed phyllo sheets carefully. Brush each sheet with the melted butter and layer them on top of each other (around 8 to 10 sheets) in your prepared baking sheet. This will create a beautiful, flaky crust. Bake the layered phyllo for about 10 minutes or until golden brown.
8. Once the phyllo is baked, return the cooked asparagus to the dry skillet and pour the remaining butter and shallot mixture over it, coating each piece thoroughly.
9. Now, sprinkle a generous amount of Fontina cheese over the baked phyllo sheets. Next, place the asparagus side by side over the cheese, creating a beautiful arrangement.
10. Finally, season the tart with kosher salt and pepper to taste. Bake for another 10 minutes or until the cheese has melted and is bubbling, creating a delightful aroma throughout your kitchen.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispy results.
• Freezing: You can freeze the assembled tart before baking. Just cover it tightly and bake from frozen, adding a few extra minutes to the cooking time.
• Variations: Try adding spinach or other seasonal vegetables to the tart for added nutrition and flavor.
• Serving Suggestions: Pair with a fresh salad or a light soup to create a complete meal.
• Ingredient Swaps: If you don't have Fontina, other cheeses such as goat cheese or ricotta can be used to create different flavor profiles.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.