Broccolini and Fontina Tart Recipe
Broccolini and Fontina Tart
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
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- While pastry pre-bakes, make Fontina Custard. In a small bowl, whisk eggs and egg yolk. Stir in cheese, milk, shallot, and nutmeg.
- 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.
- Bake 10 to 12 minutes or until custard is set and bottom of tart is browned. Remove from oven and sprinkle with lemon zest.
- Cut into small squares or rectangles and serve warm.
- Cook's Tip:
- 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.