Fill a large bowl with ice water. Bring about 1
inch of water to a boil in a large skillet. Add
the asparagus; cook until bright green and
crisp-tender, 2 to 5 minutes, depending on the
thickness of the asparagus. Drain and transfer
to the ice water to stop the cooking; drain and
pat dry. Preheat the oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch
rectangle on a floured surface. Transfer to a
parchment-lined baking sheet and prick all over
with a fork. Bake until light golden brown,
about 12 minutes. Let cool slightly on the
baking sheet.
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Meanwhile, mix the fontina, comte, shallot, egg
yolks, milk, nutmeg and a pinch each of salt
and pepper in a bowl until combined. Spread the
cheese mixture evenly over the puff pastry,
leaving a 1-inch border on all sides. Toss the
asparagus with the olive oil, 1/4 teaspoon
salt, and pepper to taste. Arrange the
asparagus on the tart and bake until the cheese
mixture is slightly puffy, 15 to 20 minutes.
Sprinkle with the lemon zest. Serve warm or at
room temperature.
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