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!
Notes
Note: Fontina cheese can be replaced with Gruyere cheese.