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.
- 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
- Preheat oven to 400° F.
- 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.
- 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 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.
- 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.
- 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.
- 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 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.