Asparagus and Fontina Tart

Roasted asparagus and shredded fontina cheese top puff pastry for a Spring appetizer that is just as beautiful as it is delicious.

“Want to meet for drinks and apps?” is a common saying between me and my girlfriends. Seriously, Is there anything better than a night of appetizers and drinks with friends?! Having a bunch of appetizers for dinner is one of my favorite things because I can try a little bit of everything. Whether it is out at your favorite restaurant or in the comfort of your home, sharing appetizers with friends makes for a fun and relaxed time.

If I am hosting, I like to make an appetizer that is not only delicious, but also looks good on the serving platter. My Asparagus and Fontina Tart definitely meets both of those requirements. Tender asparagus and melted fontina cheese are the perfect toppings for a flaky puff pastry. You can use store bought puff pastry for an easy to make recipe that will impress your guests. I made this for Easter and it was a real crowd pleaser! I know this appetizer would be lovely for any of your spring get-togethers.

Are you a fan of appetizers too? What is your favorite app?

xoxo, Jenna

You’ll Need:

• 1 store-bought puff pastry sheet (or your favorite puff pastry recipe)
• 12- 14 asparagus spears
• 6 ounces shredded Fontina cheese
• 1 tablespoon extra virgin olive oil
• Salt and ground black pepper to taste
• Flour, to prepare surface

To Make:

Pre-heat oven to 400 Degrees F.

Sprinkle a work surface with flour. Roll out puff pastry sheet. Using a knife, score a border around the puff pastry about one inch in from the edge of the puff pastry to create the border of the tart.

Place scored puff pastry sheet onto baking sheet and bake for 15 minutes.

While baking, prepare your cheese by shredding the Fontina cheese.

Remove pastry from oven and cover evenly with shredded Fontina cheese.

Cut the spears of asparagus so that they fit across the length of the puff pastry.

Place asparagus on top of Fontina cheese in a single layer. The spears will fit better if you alternate the direction the tip of the spear is in.

Brush the asparagus with extra virgin olive oil and sprinkle with salt and pepper according to your taste.

Bake for 20 to 25 minutes.

Remove from oven, allow to cool for a few minutes before cutting and serve warm.