Asparagus Spring Onion and Fontina Tart recipes
Ingredients
- 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
- ground black pepper
- salt
- 16-20 thin asparagus spears (as needed to fill the top of the tart)
- all-purpose flour
- 1 sheet puff pastry (from a 2-sheet package)
- 4 ounces Fontina cheese, shredded (about 2 cups very loosely packed)
- Zest of 1 large lemon
- balsamic vinegar
Instructions
Asparagus, Spring Onion and Fontina Tart recipes serves 4 original recipe by fromachefskitchen.com.
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