Asparagus and Teleme Tart

If you don’t have a rectangular tart pan, you can use a 9-in. round tart pan instead; don’t roll out the dough (just use it straight from the package), and cut the asparagus stalks to fit.

This recipe, and others like it, can be found in the article “Vegetarian Dishes You Need to Make This Easter.“

1 sheet refrigerated pie dough for a 9-in. pie shell*

8 ounces teleme cheese, whole-milk mozzarella (not fresh or water-packed), or muenster cheese, thinly sliced

1 pound asparagus, ends trimmed, cut into 3 1/2-in. pieces

1/2 teaspoon olive oil

Pepper

Step 1

Preheat oven to 425°. Unroll pie dough and fold in half. Roll into a 6- by 16 1/2 in. rectangle. Fit into a 4- by 14-in. rectangular tart pan, press against sides, and roll over the top with a rolling pin; save scraps for another use.

Step 2

Prick bottom of crust with a fork and bake until golden, 10 to 15 minutes.

Step 3

Line tart bottom with cheese. In a medium bowl, toss asparagus with oil to coat. Arrange spears crosswise over cheese, tightly packed, alternating the direction of tip and stem pieces and cutting to fit as necessary (reserve extras for another use). Bake until cheese melts, about 15 minutes. Sprinkle generously with pepper.

Step 4

*We especially like Pillsbury pie dough.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 276Calories from Fat 62

% Daily Value *
Total Fat 19g30%

Saturated Fat 11g56%
Cholesterol 17mg6%
Sodium 331mg14%
Total Carbohydrate 19g7%

Dietary Fiber 1g4%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Asparagus and Teleme Tart