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Luvafoodie Garlic & Green Herb Asparagus and Cheese Tart

Yields1 Serving

Delicious Spring and Summer Appetizer!

 1 lb asparagus
 1 sheet frozen puff pastry, thawed
 All-purpose flour for dusting
 1 cup grated fontina cheese (about 3 ounces)
 1 cup grated gruyere cheese (about 3 ounces)
 1 tbsp minced shallot
 2 large egg yolks
 3 tbsp whole milk
  tsp ground nutmeg
 Salt and pepper
 ½ tsp finely grated lemon zest
 1 tsp Luvafoodie Salt Free Garlic and Green Herb Blend, divided

Cook asparagus in boiling water in a large skillet until bright green and tender, about 2 to 5 minutes, depending on
thickness of asparagus.


Immediately drain and put in ice water to stop cooking. Drain, pat dry toss with olive oil and sprinkle with salt and pepper.


Preheat oven to 400 degrees.


Roll out puff pastry on a floured surface into a 10 x 16inch rectangle and place on parchment paper on a baking sheet. Prick all over with a fork and bake until light brown, about 12 minutes. Let cool slightly.


Mix fontina, gruyere, shallot, egg yolks, milk, nutmeg, 1/2 tsp. of Luvafoodie Garlic and Green Herb blend and dash of salt and pepper in a bowl until well blended


Spread the cheese mixture evenly over the baked pastry. Arrange the asparagus on top of the cheese and sprinkle with remaining 1/2 tsp of Luvafoodie Garlic and Green Herb blend.


Bake until cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with lemon zest.


Serve warm or at room temperature.