Often a vegetarian main dish leaves a carnivore wanting a bit more, and many can be found sneaking into the fridge for a late-night snack when nobody is watching. This tart looks light, but with the cheese it is deceptively rich. Also, it's spring. I'm pretty sure that spring actually means asparagus in some cultures, so eat it up while you can! :)
Blanched asparagus, chillin' on my patio on a cloudy afternoon, because there was no room in my fridge. :)
Pre-bake a puff pastry about 12 minutes, or until golden. Mix equal parts of grated Gruyere & Fontina with egg yolks, freshly grated nutmeg, SnP, and minced shallots. Spread on the puff pastry, keeping a 1 inch border.
Toss the asparagus with olive oil & SnP. Top the cheese with the prepped asparagus.
Bake @ 400 for about 12 minutes, or until the cheese has puffed a bit. Zest a lemon over top & enjoy with a salad!