Asparagus-Fontina Tart

1. 1

   Preheat oven to 400u00b0.

2. 2

   Cut asparagus spears 4 inches from tips; reserve tips. Coarsely chop remaining asparagus; set aside.

3. 3

   Combine egg whites and egg in a medium bowl, stirring with a whisk. Add milk, salt, nutmeg, and pepper. Stir in chopped asparagus.

4. 4

   Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

5. 5

   Cut phyllo stack into an 11-inch circle using a sharp knife; coarsely chop excess dough. Carefully place phyllo circle into a 9-inch tart pan coated with cooking spray; gently press phyllo into pan. Fold edges over. Sprinkle chopped dough over phyllo circle; top with 1/4 cup cheese and potato. Place tart pan on a foil-lined baking sheet. Pour egg mixture into tart shell. Arrange asparagus spokelike on top of egg mixture with tips toward outside of pan, and sprinkle evenly with 1/4 cup cheese. Bake at 400u00b0 for 20 minutes. Loosely cover tart with foil. Bake an additional 5 minutes or until tart is set.

No nutritional information available.

No additional tips available.