Broccolini and Fontina Tart Recipe

Broccolini and Fontina Tart

Serves 4 to 6

For this recipe, use half of a frozen Dufour Puff Pastry sheet (1 sheet per package) or 1 sheet of frozen Pepperidge Farms Puff Pastry (2 sheets per package). You can also double the recipe to use the entire package of puff pastry and make two tarts.


  • 1 bunch broccolini, ends trimmed, stems peeled
  • 1 tablespoon kosher salt, plus more to taste
  • 1 sheet frozen puff pastry, thawed as package directs
  • 1 tablespoon extra virgin olive oil
  • Pepper, to taste
  • 1 teaspoon finely grated lemon zest
  • Fontina Custard:
  • 2 large eggs
  • 1 large egg yolk
  • 4 ounces fontina cheese, grated (about 1 cup)
  • 3 tablespoons whole milk
  • 1 tablespoon minced shallot
  • 1/8 teaspoon freshly grated nutmeg


  1. Preheat oven to 400°F.
  2. Fill a large bowl with ice water and place near stove. Fill a large skillet with a couple inches of water. Bring to boil. Add broccolini and 1 tablespoon salt. Boil gently 3 minutes, until broccolini is crisp-tender. With tongs, remove broccolini and transfer to ice water to cool. Transfer cooled broccolini from ice water to a clean towel to drain thoroughly. Set aside.
  3. Unfold thawed pastry onto a lightly floured surface. Dust with a bit of flour and roll to a 10 x 14 inch rectangle. Transfer to a parchment-lined baking sheet.
  4. With fork, prick entire sheet of pastry except a 1-inch border on all sides. This will help keep center from puffing as it pre-bakes. Bake 10 minutes or until light golden brown. Remove from oven. If pastry puffs in center, us back of large spoon to gently press down.
  5. While pastry pre-bakes, make Fontina Custard. In a small bowl, whisk eggs and egg yolk. Stir in cheese, milk, shallot, and nutmeg.
  6. Cut broccolini spears in half lengthwise, if stems are large. Spread custard in center of pre-baked puff pastry, leaving a 1-inch border on all sides. Arrange broccolini in a single layer on custard. Drizzle with olive oil and sprinkle with salt and pepper, to taste.
  7. Bake 10 to 12 minutes or until custard is set and bottom of tart is browned. Remove from oven and sprinkle with lemon zest.
  8. Cut into small squares or rectangles and serve warm.
  9. Cook's Tip:
  10. You can vary the toppings of this tart. Instead of broccolini, top with sautéed mushrooms, asparagus, or caramelized onions. Or, try peppers, sun-dried tomatoes, and olives, well-drained, along with goat cheese instead of fontina.


Amount Per Serving (based on 6 servings)
Calories: 310
Fat: 21 g
Saturated Fat: 10 g
Cholesterol: 120 mg
Sodium: 430 mg
Carbohydrates: 25 g
Fiber: 3 g
Sugar: 3 g
Protein: 12 g
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