These tarts make such a great lunch or picnic food, as they can be served hot or cold.

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Serves 4

1 large sheet puff pastry (I use Dufour)


dusting of plain flour


1 cup Fontina, grated


1 cup Gruyère, grated


1 egg yolk


3 tablespoons heavy cream


1 bunch asparagus, trimmed and blanched


salt & pepper, to taste


2 tablespoons olive oil


2 tablespoons honey


zest of 1 lemon

  1. Preheat oven to 375°F.
  2. Cut the pastry into 2 pieces and roll it out to double its size. Use a little flour so that it does not stick to the surface.
  3. Place each pastry on a baking tray covered with parchment paper.
  4. In a bowl, mix cheese, eggs, and cream.
  5. Divide the mixture onto the puff pastries.
  6. Place asparagus on top, sprinkle with salt and pepper, and drizzle with oil.
  7. Bake until golden, about 12–15 minutes.
  8. Remove from oven and drizzle with honey and lemon zest.

TIP:

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These tarts make such a great lunch or picnic food, as they can be served hot or cold.
Photography by Linda Pugliese

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