A Tart Sure to Dress Up Your Late Spring Table

Recipe by Bonnie Shuman, Weavers Way Executive Chef


  • 1/3 lb. frozen puff pastry (about three sheets)
  • 2 eggs, whisked
  • 1 lb. asparagus (thin stalks preferred), ends trimmed
  • 1 shallot, diced
  • 2 Tbs. olive oil
  • ½ lb. fontina
  • ½ lb. Swiss gruyere
  • ¼ lb. Italian rosemary ham, diced
  • 1 tsp. mayonnaise
  • 1 tsp. Dijon mustard

Nothing says spring like asparagus. These make great appetizers, or a light supper when paired with a green salad. It is equally delicious without the ham if you prefer a vegetarian option. Bon Appetit!


Preheat oven to 350°. Allow puff pastry to come to room temperature. Place pastry on cookie sheets and brush evenly with egg mixture. With a small knife, make several slits in the pastry. Bake for 10 minutes or until golden brown; cool.

Toss asparagus spears and shallot in a large bowl with olive oil and salt and pepper until evenly coated. Roast at 350° for 10-15 minutes or until tender; cool.

Grate fontina and gruyere on the large holes of a box grater. Sprinkle cheese mixture over puff pastry. Add diced ham and asparagus spears and bake until cheese is melted, about 6-10 minutes.


Mix Dijon mustard and mayo and top the tarts with small dollops of the mixture. Serve.