This brunch recipe shies away from the usual egg frittata you might be accustomed to seeing on the table. Sweet, fluffy and light on bottom thanks to the puff pastry dough, and crunchy, creamy and savory on top from the layered cheeses and asparagus, this recipe as it all.
As delightful as it is to eat and look at, the recipe is also super easy to prepare, so give it a try this weekend for a special late breakfast celebration you want to add a sophisticated bite to.
Flour, for work surface
1 sheet frozen puff pastry
1 cup Gruyere cheese, shredded
1 cup Fontina cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat the oven to 400 degrees. On a floured surface, roll out the puff pastry into a 16-by-10-inch rectangle. Trim the uneven edges.
Place the pastry on a baking sheet. Lightly score the dough with a sharp knife, 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings every 1/2-inch. Bake for about 15 minutes or until golden.
Remove pastry shell from oven, and sprinkle with Gruyere and Fontina cheeses. Trim the bottoms of asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheeses. Brush with oil, and season with salt and pepper. Bake until spears are tender, about 20-25 minutes.