A Tart Sure to Dress Up Your Late Spring Table
- 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.