Asparagus Fontina Tart
This delicious Asparagus Fontina Tart is made with fresh asparagus that is gently blanched, and coated with browned butter before putting it on the fontina cheese and phyllo pastry sheets. Serve for brunch as a side dish or appetizer for your next gathering!
If you love asparagus, be sure to try this stir-fry recipe, asparagus and shrimp meal.
Table of Contents
Why You’ll Love This Recipe
Bundles of fresh asparagus remind me that SPRING has sprung, and nothing is better than putting them on the table.
- Besides being tasty, asparagus are rich in vitamin K,B vitamins, vitamin C, calcium, and iron (Source: Healthline Benefits of Asparagus).
- This tart comes together quickly when you use pre-made puff pastry.
- There are a lot of ways you can serve this tart. Cut into small bite size pieces and enjoy as an appetizer, or slice into squares and serve for breakfast or brunch.
Equipment Needed
You will need a handful of basic kitchen tools to make this asparagus tart. Gather the following items:
- Baking Sheet
- Parchment paper
- Large skillet to fit asparagus
- Deep casserole dish to cool cooked asparagus
- Small saucepan
- pastry brush
Ingredients Needed For This Asparagus Tart
This tart is made with store bought phyllo pastry sheets, which adds a light and flaky base for the cheese and asparagus.
You’ll also need the following ingredients:
- Butter
- Shallots
- Fontina cheese
- Salt and pepper
With different family obligations and schedules for Easter we often plan an afternoon lunch to enjoy together.
When I asked my mom what I should bring her response was “whatever you want!” That tells me that she has the meal set and has already started to prepare some dishes in advance, so I thought this fresh Asparagus Fontina Tart will be a perfect addition to any menu as a side dish or an appetizer.
Asparagus Fontina Tart
Equipment
- baking sheet
- Parchment Paper
- large deep baking dish to fit ice and asparagus
- Large Skillet to fit asparagus
- small saucepan
- pastry brush
Ingredients
- 1 pound asparagus trimmed
- 1/2 cup butter unsalted
- 3 tablespoons shallots diced
- 2 cups loosely packed Fontina
- 1 roll phyllo pastry sheets use about 8-10 sheets, thawed
- kosher salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and keep in the freezer until ready to use.
Prepare Asparagus
- In a large skillet add about an inch of water to a boil. Add asparagus and cook until bright green and tender (2-5 minutes). Drain the hot water and carefully put the asparagus in the ice water to cool. Transfer asparagus to a bed of paper towels or a clean kitchen towel to dry. Pat gently to remove the moisture.
Prepare Butter and Shallot Mix
- In a small saucepan over medium heat melt butter and stir until bubbles begin to form and the color is pale amber. Add the shallots and continue to stir for another minute, but be careful not to burn the butter. Remove from heat.
Bake Phyllo
- Roll out the phyllo sheets and quickly brush each sheet with butter and lay on top of each other. Bake for about 10 minutes or until light brown. Remove from oven.
Butter Asparagus
- Return asparagus to the dry skillet and pour the remaining butter and shallot mix over the asparagus coating each piece.
Add Cheese
- Sprinkle Fontina cheese on top of the baked phyllo sheets and then place the asparagus side by side over the cheese.
Bake
- Season with salt and pepper and bake for about 10 minutes or until the cheese is melted.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
I love how easy tarts are! And I love asparagus. This looks delicious!
Thanks, Sabrina! This tart makes a great appetizer!
I make Asparagus Tart for spring time but I have not tried using Fontina cheese. Yours look so inviting and delicious!
wow that looks amazing. We love asparagus. i will have to make this soon.
That looks delicious. I wouldn’t have thought to put asparagus on pastry puff.
Asparagus is my favorite veggie. This looks so good, I must try it!
Definitely try it before the season is over, Kristin!
I do love asparagus but never quite know how to make it “special”–this is definitely special. Thank You!!
This doesn’t use many ingredients either, so it can be made in a flash!
That looks really good. I love this new way of eating asparagus.
Trying to take advantage of the season while the asparagus are fresh and plentiful!
What I wouldn’t give for a piece of that right now. It looks amazing.
Super easy and sooo good, Robin. Thanks 🙂
I would love a huge slice of that right now. Thanks for the great weekend idea. Breakfast, brunch, lunch, dinner and snacks covered!!!! Sharing, of course.
Yep, this covers every meal possible. Even a midnight snack 🙂 Thanks for the love, Bobbi!
Love the filo crust, especially with the fontina! It looks great.
I’ve been looking for ways to play with some crust based recipes. I love that this was so easy to use.
ooooh you used fontina – clever girl! Fontina is one of the most wonderful cheeses – cheddary, but lighter and creamier. Excellent choice. Asparagus is my favorite veggie, so I am all over your recipe!
Thanks, Erica! Fontina melts perfectly and pairs so nicely with the asparagus.
I love how simple it is! I love asparagus so I will definitely be trying this out!
You’ll love this quick recipe. Soooo good 🙂