Asparagus and Fontina Cheese Puff Pastry Tart
Asparagus and Fontina Cheese Puff Pastry Tart: A Savory, Elegant Delight
If you’re craving a dish that’s as impressive as it is easy to make, this Asparagus and Fontina Puff Pastry Tart is a must try! With flaky, buttery pastry, zingy Dijon mustard, fresh asparagus, and creamy, melt in your mouth fontina, this tart is a perfect harmony of flavors and textures. Whether you’re preparing it for a special brunch, a light lunch, or as a stunning appetizer for your next dinner party, this recipe will not only satisfy your taste buds but also wow your guests.
In this recipe, you’ll discover how simple ingredients like puff pastry, fresh asparagus, and fontina cheese come together to create a dish that feels luxurious but takes just minutes to prepare. Let’s dive into this deliciously savory tart!
Why I Love This Asparagus and Fontina Puff Pastry Tart:
This tart is one of my favorites because it’s incredibly versatile, flavorful, and easy to whip up. The combination of asparagus and fontina is a match made in heaven, earthy, tender asparagus paired with creamy fontina and a crispy, buttery puff pastry shell. It’s light enough for brunch but fancy enough for a dinner party, and it always gets compliments. Plus, the best part? It’s so simple to make, but it looks like it belongs in a gourmet restaurant. Trust me, you’ll be making this one again and again!
Tips & Tricks for the Perfect Asparagus and Fontina Puff Pastry Tart:
- Add Protein: To turn this tart into a more substantial meal, you can add some prosciutto or bacon on top before baking. The salty meat pairs perfectly with the creamy brie and earthy asparagus.
- Season Well: Don’t be afraid to season generously with salt and pepper. The fontina cheese is creamy, and the asparagus benefits from a good amount of seasoning to enhance its flavor.
- Make Ahead: You can prepare the puff pastry and asparagus ahead of time and store them separately. When ready to bake, simply assemble the tart and pop it in the oven for a fresh, warm dish!
- Add a crispy crust: Sprinkle some grated Parmesan or Pecorino Romano on top of the tart just before baking. It will melt beautifully and create an additional crispy layer on top of the puff pastry, adding texture and depth to the overall flavor.
- Experiment with different cheeses: While fontina is delicious, you can mix it up by combining it with other cheeses like brie, goat cheese or Gruyère. Mixing different cheese textures and flavors creates more depth in each bite, and the tanginess of goat cheese works beautifully with the asparagus.
- Infuse the olive oil: For added flavor, infuse the olive oil with herbs like thyme, rosemary, or even garlic before drizzling it over the asparagus. This infuses the oil with the herb flavors and enhances the overall dish.
- Crunchy texture: For added crunch and a lovely flavor contrast, sprinkle toasted pine nuts or walnuts over the tart before baking. The nuts will toast in the oven, adding a crunchy element that pairs wonderfully with the creamy brie and tender asparagus.
- Sweet and savory: For a sweet and savory twist, top your tart with caramelized onions. The caramelized onions bring a subtle sweetness that contrasts perfectly with the rich brie and earthy asparagus.
- Perfect for parties: Instead of making one large tart, you can cut the puff pastry into smaller squares or circles and make individual-sized tarts. These are perfect for appetizers at parties, brunches, or gatherings, and they’re easier to serve and enjoy without cutting.
- Citrusy freshness: A sprinkle of lemon zest on top of the tart before serving adds a burst of fresh, zesty flavor that lightens the richness of the brie and complements the asparagus beautifully.
With these additional tips and tricks, you’ll be able to make your Asparagus and Fontina Puff Pastry Tart even more delightful, flavorful, and fun to make. Whether you want to add more texture, flavor, or a creative twist, these ideas will take your tart to the next level and impress anyone you serve it to!
Why This Asparagus and Fontina Puff Pastry Tart Works:
This Asparagus and Fontina Puff Pastry Tart works because it’s a perfect balance of flavors and textures. The puff pastry is flaky and buttery, the asparagus is tender yet crisp, and the brie adds a creamy richness that makes every bite delicious. It’s an impressive yet easy to make dish that will fit right into any gathering. Whether it’s brunch, lunch, or a dinner party, this tart is sure to become a favorite in your recipe rotation!
If you’re looking for a savory, flavorful, and elegant dish to serve at your next gathering, look no further than this Asparagus and Fontina Puff Pastry Tart. The combination of fresh asparagus, creamy fontina, and flaky puff pastry creates an irresistible bite every time. It’s simple, beautiful, and guaranteed to impress anyone who takes a slice. What are you waiting for? Grab that puff pastry and start baking your new favorite tart!
Have you tried this Asparagus and Fontina Puff Pastry Tart? Let me know what you think in the comments below! Or, if you made a variation, I’d love to hear your creative ideas. Don’t forget to tag me on social media when you make this tart, I can’t wait to see how it turns out for you!
Asparagus and Fontina Puff Pastry Tart
Ingredients
- 1 (14-ounce) package frozen puff pastry, thawed
- all-purpose flour, for dusting
- 2 tablespoons Dijon mustard
- 4 ounces Fontina cheese, grated
- 12 asparagus spears, ends trimmed
- 1-1½ tablespoons olive oil, divided
- 1 tablespoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg
- 1 tablespoon water
- 1 teaspoon fresh grated lemon zest
- ½ teaspoon flaky salt
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper and set it aside.
- Roll out the puff pastry on a lightly floured surface to a large rectangle. Transfer to the prepared baking sheet. Using a small sharp knife, score the pastry about ½ -inch along the edge, creating a border. Use a fork to prick the center of the pastry. Cover and refrigerate for 30 minutes.
- Bake the tart for 10 to 12 minutes, or until light golden brown. Remove from the oven and set aside to cool for 5 minutes.
- Spread the Dijon on the baked tart and top with grated Fontina cheese. Arrange the asparagus spears on a single layer on top of the grated cheese. Brush the spears with olive oil and season with fresh thyme leaves, salt and black pepper.
- In a small bowl, whisk the egg with water and brush the egg wash along the edges of the pastry border. Bake the assembled tart for 15 to 20 minutes, or until the edges of the pastry are golden brown. Remove from the oven and set aside to cool for 5 minutes.
- Finish with grated lemon zest and flaky salt. Enjoy!
