Broccolini and Fontina Tart Recipe

Broccolini and Fontina Tart

4-6 as an appetizer

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.


  • Salt and pepper
  • 1 bunch broccolini, ends trimmed, stems peeled, if desired
  • 1/2 package (14 or 17.3 ounce) frozen puff pastry, thawed as package directs
  • 1 Tbsp Metropolitan Market Extra Virgin Olive oil
  • 1/2 teaspoon finely grated lemon zest, optional
  • Fontina Custard:
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup grated fontina cheese (4 ounces)
  • 3 Tbsp whole milk
  • 1 Tbsp minced shallot
  • 1/8 tsp freshly grated nutmeg


  1. Preheat oven to 400° F.
  2. Fill a large bowl with ice water and place near the stove. Fill a large shallow skillet with a couple of inches of water. Bring to a boil. Add 1 Tbsp salt and broccolini. Boil gently for 3 minutes, until broccolini is crisp-tender. With tongs, remove broccolini and transfer to ice water to cool. Remove 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 the center from puffing as it pre-bakes. Bake for 10 minutes or until light golden brown. Remove from oven. If pastry puffs in the center, use the back of a large spoon to gently press down.
  5. While pastry pre-bakes, make the Fontina Custard. In a small bowl, whisk eggs and egg yolk. Stir in cheese, milk, shallot, and nutmeg. Spread in the center of the pre-baked puff pastry, leaving a 1-inch border on all sides. Cut broccolini spears in half, lengthwise if stems are large (3/4 inch diameter). Arrange spears on the cheese custard, drizzle broccolini with olive oil, and sprinkle with salt and pepper.
  6. Bake for 10 to 12 minutes or until the custard is set and bottom of tart is browned. Remove from oven and sprinkle with lemon zest.
  7. Cut into small squares or rectangles and serve warm.
  8. Cook’s Tip:
  9. You can vary the toppings of this tart. Instead of broccolini, top with sautéed mushrooms, asparagus, or caramelized onions. Or, try Mamma Lil’s Peppers or sun-dried tomatoes and olives from the Metropolitan Market Olive Bar, well-drained, along with Metropolitan Market Goat Cheese instead of fontina cheese.


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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