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Asparagus, Spring Onion and Fontina Tart - Straight-on hero shot of tart garnished with lemon zest and balsamic vinegar

Asparagus, Spring Onion and Fontina Tart

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Asparagus, Spring Onion and Fontina Tart is as fresh and beautiful as spring itself! Fresh asparagus sits atop a bed of melty spring onions and fontina cheese on a puff pastry crust.
Course Quiches and Tarts
Cuisine Italian
Diet Vegetarian
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4
Calories 678


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 bunch spring onions usually 3 onions, white and light green part only, halved and thinly sliced (2-3 cups loosely packed)
  • water as needed
  • Salt and freshly ground black pepper to taste
  • 16-20 thin asparagus spears as needed to fill the top of the tart
  • all-purpose flour for rolling out pastry
  • 1 sheet puff pastry from a 2-sheet package
  • 2 cups shredded Fontina cheese about 4 ounces
  • Zest of 1 large lemon
  • Good balsamic vinegar


  • Preheat oven to 400 degrees.
  • Heat butter and oil in a skillet or saute pan over medium-high heat.
  • Add onions, reduce heat to low and cook 12-15 minutes or until very soft but not browned. Add water as necessary to prevent browning. (Be sure all water has evaporated before placing on the tart.) Season onions with salt and black pepper.
  • While the onions are cooking, bring a small saucepan of salted water to a boil. Prepare an ice bath.
  • Cook the asparagus very briefly (10 seconds or until bright green). Immediately immerse in ice water. Drain and blot dry with paper towels.
  • On a lightly floured surface, roll out the pastry to smooth and correct the folds.
  • Score the pastry all the way around about 1-inch from the edge being careful to not cut all the way through. Dock the interior in several places with a fork. (Do not dock outside of the scored area.) Place on a piece of parchment paper. Bake for 12-13 minutes or until lightly browned. Allow to cool at least 10 minutes.
  • Spread shredded cheese over the interior of the crust. Top with onions then asparagus, pressing asparagus down gently into the cheese and onions.
  • Return to oven, bake 12-14 minutes or until crust is golden and cheese has melted.
  • To serve, sprinkle with lemon zest and drizzle with balsamic vinegar. Cut into quarters.


"Spring" onions are onions that are larger and more bulbous than scallions but not large enough to make it to the onion bin.  Look for them in the vegetable section near the scallions.


Serving: 4 | Calories: 678kcal | Carbohydrates: 29g | Protein: 22g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 732mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 376mg | Iron: 2mg