Asparagus-Fontina Tart Recipe

Name: Asparagus-Fontina Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 thin asparagus spears, trimmed (about 8 ounces); 3 large egg whites; 1 large egg; 3 tablespoons 2% reduced-fat milk; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon freshly ground black pepper; 8 (18 x 14-inch) sheets frozen phyllo dough, thawed; Cooking spray; 1/2 cup (2 ounces) shredded fontina cheese, divided; 1/2 cup shredded peeled Yukon gold potato (about 4 ounces)

Servings: persons

16 thin asparagus spears, trimmed (about 8 ounces)
3 large egg whites
1 large egg
3 tablespoons 2% reduced-fat milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese, divided
1/2 cup shredded peeled Yukon gold potato (about 4 ounces)

1
Preheat oven to 400u00b0.
2
Cut asparagus spears 4 inches from tips; reserve tips. Coarsely chop remaining asparagus; set aside.
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
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
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.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 thin asparagus spears, trimmed (about 8 ounces), 3 large egg whites, 1 large egg, 3 tablespoons 2% reduced-fat milk, and more.

Yes, Asparagus-Fontina Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus-Fontina Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions