Recipe

Asparagus-fontina Tart Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400°.
Step #2 Cut asparagus spears 4 inches from tips; reserve tips.
Step #3 Coarsely chop remaining asparagus; set aside.
Step #4 Combine egg whites & egg in a medium bowl, stirring with a whisk.
Step #5 Add milk, nutmeg, salt, & pepper.
Step #6 Stir in sliced asparagus.
Step #7 Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray.
Step #8 Repeat layers with remaining phyllo & cooking spray, ending with phyllo.
Step #9 Gently press phyllo layers together.
Step #10 Lightly coat top phyllo sheet with cooking spray.
Step #11 Cut phyllo stack into an 11-inch circle using a sharp knife; coarsely chop excess dough.
Step #12 Carefully place phyllo circle into a 9-inch tart pan coated with cooking spray; carefully press phyllo into pan.
Step #13 Fold edges over.
Step #14 Sprinkle top sliced dough over phyllo circle; top this with 1/4 c cheese & potato.
Step #15 Place tart pan on a foil wrap-lined baking sheet.
Step #16 Pour egg mixture into tart shell.
Step #17 Arrange asparagus spokelike on top of egg mixture with tips toward outside of pan, & sprinkle evenly with 1/4 c cheese.
Step #18 Bake at 400° for 20 mins.
Step #19 Loosely cover tart with foil wrap.
Step #20 Bake an extra 5 mins or until tart is set.
Enjoy the Asparagus-Fontina Tart recipe

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