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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This lemony cheese and veggie tart is easy to make but looks pretty impressive. Be advisedâ¦your guests will be vying for the last tasty slice. Ingredients:
1 pound fresh asparagus, trimmed |
1 sheet frozen puff pastry, thawed |
1/2 pound fontina cheese, shredded, divided |
2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just until crisp-tender; drain.
2. On a lightly floured surface, unfold puff pastry. Roll into a 16-in. x 12-in. rectangle; transfer to a parchment paper-lined baking sheet. Bake at 400° for 10 minutes or until golden brown.
3. Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese. Combine the lemon juice, lemon peel, oil, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm. Yield: 24 servings.
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