Asparagus and Cheese Tart
We all know local is lekker … add to that seasonal and you have a taste sensation waiting to happen in your kitchen.
One of the first foods that signal the start of spring is the appearance of fresh asparagus at local farmers’ markets, vegetable shops and supermarkets. I love experimenting with fresh asparagus as they are packed with health benefits.
This Asparagus and Cheese Tart is my latest experiment. Eat local, eat what’s in season, enjoy!!
- 1 Pack of fresh asparagus, trimmed
- 1 sheet frozen puff pastry, thawed
- Flour for dusting
- 1 cup grated Fontina cheese
- 1 cup gruyere cheese
- 1 tablespoon finely chopped shallot
- 2 large egg yolks
- 3 tablespoons milk
- ⅛ Teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon finely grated lemon zest
- Preheat the oven to 200°C
- Fill a large bowl with ice water.
- Bring water to a boil in a pot and add the asparagus. Cook until bright green and crisp-tender. Drain and transfer to the ice water to stop the cooking. Drain and pat dry.
- Roll out the puff pastry into a 25 x 40cm rectangle on a floured surface. Transfer to a lined baking sheet and prick all over with a fork. Bake until light golden brown, about 15 minutes. Let cool slightly on baking sheet.
- Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and a pinch of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 2.5cm border on all sides.
- Toss the asparagus with the olive oil, ¼ teaspoon salt, and pepper to taste. Arrange asparagus on the cheese mixture and bake until slightly puffy, about 20 minutes.
- Sprinkle with lemon zest. Serve warm or at room temperature.