Asparagus & Cheese Tart

Easter side dishes can be a little dull so we tested out a new recipe and it turned out fantastic. Give this Asparagus & Cheese Tart a try. You may want to double it for a larger crowd because it will go fast! 


1lb asparagus
1 sheet puff pastry
1cup fontina cheese, grated
1cup gruyere cheese, grated
1Tbl Shallot minced
2 egg yolks
3 Tbl milk
Original Slavo Salt
2tsp Olive Oil


  1. Blanch asparagus in salty water until just tend, careful not to overcook. Place in ice bath to stop cooking process quickly. Depending on thickness of asparagus cooking times with vary 2-5 minutes generally. Drain and set aside.
  2. Preheat oven to 400 degrees.
  3. Take thawed puff pastry and rollout on parchment paper lined baking sheet. With a fork pierce the dough all over. Bake until golden brown, about 10-12 minutes. Allow to cool.
  4. Mix fontina, gruyere cheeses, shallot, milk, yolks and 1 tsp Original Slavo Salt in a bowl and combine. Spread the mixture over the pastry evenly leaving some room on the boarders. Toss asparagus with olive oil and 1 Tbl spoon Original Slavo Salt lightly. Place asparagus on top of cheese mixture and bake 15-20 minutes.
  5. Serve and enjoy