Asparagus-Fontina Tart

Yield: 4 servings (serving size: 1 wedge)
Source: Cooking Light, May 2004
CL Comments: In this recipe, a stack of phyllo is cut into a circle and fitted, like a piecrust, into a tart pan. None of the dough goes to waste; the scraps are chopped and placed on top of the crust. A standard dinner plate is 10 inches in diameter; use it to estimate the 11-inch circle you'll cut from the dough.

Comments from a PA Kitchen: There were some really bizarro aspects to making this tart (chopping up excess phyllo and putting it in the bottom of the crust, shredding potato in there, etc...), but it all came together so nicely. This was pretty and it had a tasty mild flavor; the subtle nutmeg taste was nice. Such a little bit of fontina actually lent a lot more flavor than I expected. This was a good surprise. Note that although the portion size is rather large (1/4 of a 9-inch tart pan), this is a light lunch; so serve it with a salad. This made good leftover brunch too--I reheated it in the microwave for a minute and then put it in a 450 degree toaster oven for about 3 minutes to re-crisp the phyllo.


16 thin asparagus spears, trimmed (about 8 ounces)
3 large egg whites
1 large egg
3 tablespoons 2% reduced-fat milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese, divided
1/2 cup shredded peeled Yukon gold potato (about 4 ounces)


  1. Preheat oven to 400°.
  2. Cut asparagus spears 4 inches from tips; reserve tips. Coarsely chop remaining asparagus; set aside.
  3. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add milk, salt, nutmeg, and pepper. Stir in chopped asparagus.
  4. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo stack into an 11-inch circle using a sharp knife; coarsely chop excess dough.
  5. Carefully place phyllo circle into a 9-inch tart pan coated with cooking spray; gently press phyllo into pan. Fold edges over. Sprinkle chopped dough over phyllo circle; top with 1/4 cup cheese and potato. Place tart pan on a foil-lined baking sheet. Pour egg mixture into tart shell. Arrange asparagus spokelike on top of egg mixture with tips toward outside of pan, and sprinkle evenly with 1/4 cup cheese.
  6. Bake at 400° for 20 minutes. Loosely cover tart with foil. Bake an additional 5 minutes or until tart is set.


Healthy Units: 5 per serving
CALORIES 240 (% from fat); CALORIES FROM FAT 30%; FAT 8g (test , satfat 3.2g, test ); MONOFAT 2.9g; POLYFAT 0.8g; PROTEIN 12.2g; CARBOHYDRATE 30.1g; FIBER 2.4g; CHOLESTEROL 67mg; IRON 2.2mg; SODIUM 482mg; CALCIUM 133mg;

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