{"id":41872,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/fontina-asparagus-tart\/"},"modified":"2024-10-25T17:24:05","modified_gmt":"2024-10-25T22:24:05","slug":"fontina-asparagus-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fontina-asparagus-tart\/","title":{"rendered":"Asparagus Tart"},"content":{"rendered":"<p class=\"p1\">I love fresh asparagus. This vegetable is best when it&#8217;s cooked to crisp-tender, in the oven, on the grill or in a tart with puff pastry. The unique pairing of slightly earthy asparagus with fontina cheese and lemon yields a tasty and tangy dish.<\/p>\n<p class=\"p1\">You\u2019ll be using a premade frozen puff pastry, so this fontina asparagus tart recipe is easy to follow. If you have asparagus haters at the table, it will convert anyone who takes a bite!<\/p>\n<h2>Asparagus Tart Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070360\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong><strong>Asparagus: <\/strong><\/strong>Use a pound of fresh asparagus that has been rinsed, dried, and trimmed.<\/li>\n<li><strong><strong>Puff pastry: <\/strong><\/strong>Let the frozen puff pastry thaw fully before you start to roll it out.<\/li>\n<li><strong><strong>Fontina cheese: <\/strong><\/strong>This cheese has the best taste and texture if you shred it yourself.<\/li>\n<li><strong><strong>Lemon zest:\u00a0<\/strong><\/strong>Our Test Kitchen&#8217;s favorite tool for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">zesting a lemon<\/a> is the Microplane.<\/li>\n<li><strong><strong>Lemon juice: <\/strong><\/strong>Store any extra lemon juice in the freezer. (An ice cube tray is great for this.)<\/li>\n<li><strong><strong>Olive oil: <\/strong><\/strong>An <a href=\"https:\/\/www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\">extra-virgin olive oil<\/a> will work great for this tangy, lemony recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the asparagus<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070361\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. In a large skillet, bring 1 inch of water to a boil, then add the asparagus. Cook the spears, covered, until crisp-tender, three to five minutes. Drain the asparagus and pat dry.<\/p>\n<h3>Step 2: Roll out and bake the pastry<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070362\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>On a lightly floured surface, roll the pastry sheet out into a 16&#215;12-inch rectangle. Transfer the pastry to a parchment-lined baking sheet and bake until the dough turns golden brown, about 10 minutes.<\/p>\n<h3>Step 3: Top the pastry<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070363\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_4.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p>Sprinkle 1-1\/2 cups cheese over the pastry to within 1\/2 inch of the edges, then place the asparagus over top. Sprinkle with the remaining cheese, then mix the lemon zest and juice, oil, salt and pepper, and drizzle over top.<\/p>\n<p>Bake again until the cheese has melted, 10 to 15 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070365\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_6.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Asparagus Tart Variations<\/h2>\n<ul>\n<li class=\"p1\"><strong>Try it with Swiss:<\/strong> If you don\u2019t have fontina, use shredded Swiss cheese or Havarti.<\/li>\n<li class=\"p1\"><strong>Spice it up:<\/strong> Sprinkling red pepper flakes over the tart right after adding the lemon glaze will bring some heat and accentuate the other flavors as well.<\/li>\n<li class=\"p1\"><strong>Go nuts:<\/strong> Sprinkle slivered almonds over the top of the tart prior to the second baking to add a rich nutty element.<\/li>\n<\/ul>\n<h2>How to Store an Asparagus Tart<\/h2>\n<p class=\"p1\">You are unlikely to have leftovers of this tasty, tangy tart, but if you do, they can be stored in an airtight container in the fridge for up to three days. Reheat leftovers in the oven.<\/p>\n<h3 class=\"p1\">Can you freeze Fontina asparagus start?<\/h3>\n<p class=\"p1\">No, this tart will not take to freezing well. The texture of the asparagus is best right after it&#8217;s baked.<\/p>\n<h2>Asparagus Tart Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2070366\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_7.jpg?fit=700%2C1024\" alt=\"Taste Of Home Asparagus Tart\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I cut back on the lemon?<\/h3>\n<p>Yes, you can cut the lemon zest and the lemon juice in half if it&#8217;s just too lemony for you. If you&#8217;re not the biggest lemon fan in general, skip the zest and just use the lemon juice.<\/p>\n<h3>Can I prepare this tart ahead of time?<\/h3>\n<p>Yes, you can prepare the tart right up to adding the glaze, then wrap it tightly and pop it in the fridge for a few hours. When it&#8217;s time to bake the tart, add the glaze and plan to extend the second bake by a minute or two.<\/p>\n<h3>What else can I add to this tart?<\/h3>\n<p>A bit of garlic will be a delight here. Mince garlic and whisk it in with the lemon juice, lemon zest and oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This lemony tart is loaded with fontina cheese and fresh asparagus. It&#8217;s a snap to make but looks really impressive. Be advised your guests will be vying for the last piece. \u2014Heidi Meek, Grand Rapids, Michigan<\/p>\n","protected":false},"author":7061,"featured_media":2085996,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,307625,306910,304328,305487,304338,304515,304988,304368,303887,306848,304268,324623,306810,306809,303883,307614,305031,304353],"categories-v2":[259484,310616,309906,308319,308984,310796,308992,308880,308935,308745,308478,309603,259483,309177,313137,313107,308476,310591,308975,309005],"coauthors":[343393],"recommended_recipes":[{"post_title":"Tortellini with Asparagus & Lemon","post_link":"\/recipes\/tortellini-with-asparagus-lemon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tortellini-with-Asparagus-Lemon_exps165025_SD143205A01_29_4b_RMS.jpg"},{"post_title":"Asparagus Casserole","post_link":"\/recipes\/asparagus-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Asparagus-Casserole_EXPS_TOHD24_278392_EricKleinberg_6.jpg"},{"post_title":"Asparagus, Bacon & Shallot Tart","post_link":"\/recipes\/asparagus-bacon-shallot-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/Asparagus-Bacon-Shallot-Tart_EXPS_THAM17_199874_C11_09_1b.jpg"},{"post_title":"Lemon-Roasted Asparagus","post_link":"\/recipes\/lemon-roasted-asparagus\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Roasted-Asparagus_exps87203_SD143204D12_03_7bC_RMS.jpg"},{"post_title":"Asparagus and Green Beans with Tarragon Lemon Dip","post_link":"\/recipes\/asparagus-and-green-beans-with-tarragon-lemon-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/Asparagus-and-Green-Beans-with-Tarragon-Lemon-Dip_EXPS_FTTMZ19_48007_B03_05_2b_rms.jpg"},{"post_title":"Grilled Asparagus Medley","post_link":"\/recipes\/grilled-asparagus-medley\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Asparagus-Medley_exps22808_GI2919402A02_21_1bC_RMS.jpg"},{"post_title":"Tarragon Asparagus","post_link":"\/recipes\/tarragon-asparagus\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps184550_MC163887B03_22_6b_WEB.jpg"},{"post_title":"Tarragon Asparagus Salad","post_link":"\/recipes\/tarragon-asparagus-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tarragon-Asparagus-Salad_EXPS_SDAM17_36304_B12_02_12b.jpg"},{"post_title":"Asparagus Linguine","post_link":"\/recipes\/asparagus-linguine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21199_LT10350D45.jpg"},{"post_title":"Greek Asparagus Salad","post_link":"\/recipes\/greek-asparagus-salad\/","post_image":"\/wp-content\/uploads\/2019\/07\/Greek-Asparagus-Salad_EXPS_FT19_62188_F_0617_1.jpg"},{"post_title":"Asparagus Pastry Puffs","post_link":"\/recipes\/asparagus-pastry-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Asparagus-Pastry-Puffs_EXPS_TOHFM23_159579_P1_DR_09_13_5b.jpg"},{"post_title":"Asparagus in Puff Pastry","post_link":"\/recipes\/asparagus-in-puff-pastry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14686_LT10165C37C.jpg"},{"post_title":"Roasted Asparagus Salad","post_link":"\/recipes\/roasted-asparagus-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Asparagus-Salad_exps10175_HC2847498D05_21_5bC_RMS.jpg"},{"post_title":"Grilled Prosciutto Asparagus","post_link":"\/recipes\/grilled-prosciutto-asparagus\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Prosciutto-Asparagus_exps87403_WTH1999635A11_18_4bC_RMS.jpg"},{"post_title":"Asparagus Pasta Salad","post_link":"\/recipes\/asparagus-pasta-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5588_CS1564C64.jpg"},{"post_title":"Citrus-Tarragon Asparagus Salad","post_link":"\/recipes\/citrus-tarragon-asparagus-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps69530_HC153708B06_02_7b.jpg"},{"post_title":"Asparagus Souffle","post_link":"\/recipes\/asparagus-souffle\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19891_RM10324D49A.jpg"},{"post_title":"Salmon Asparagus Tart","post_link":"\/recipes\/salmon-asparagus-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14603_TH10170C39A.jpg"},{"post_title":"Lemon Asparagus","post_link":"\/recipes\/lemon-asparagus\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8269_QC1088C1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fontina-Asparagus-Tart_EXPS_TOHD24_34985_AlejandroMonfort_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fontina-asparagus-tart\/","name":"Asparagus Tart","datePublished":"2018-01-01","dateModified":"2024-10-25","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Fontina-Asparagus-Tart_EXPS_TOHD24_34985_AlejandroMonfort_5.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"This fontina asparagus tart is a delightful dish for a special occasion brunch or simple weekday lunch.","recipeIngredient":["1 pound fresh asparagus, trimmed","1 sheet frozen puff pastry, thawed","2 cups shredded fontina cheese","1 teaspoon grated lemon zest","2 tablespoons lemon juice","1 tablespoon olive oil","1\/4 teaspoon salt","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the asparagus","text":"Preheat the oven to 400\u00b0F. In a large skillet, bring 1 inch of water to a boil, then add the asparagus. Cook the spears, covered, until crisp-tender, three to five minutes. Drain the asparagus and pat dry.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll out and bake the pastry","text":"On a lightly floured surface, roll the pastry sheet out into a 16x12-inch rectangle. Transfer the pastry to a parchment-lined baking sheet and bake until the dough turns golden brown, about 10 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Top the pastry","text":"Sprinkle 1-1\/2 cups cheese over the pastry to within 1\/2 inch of the edges, then place the asparagus over top. Sprinkle with the remaining cheese, then mix the lemon zest and juice, oil, salt and pepper, and drizzle over top. Bake again until the cheese has melted, 10 to 15 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Asparagus-Tart_TOHD24_34985_AlejandroMonfort_4.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 142 calories","fatContent":"9g fat (4g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"202mg sodium","carbohydrateContent":"10g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":15,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Fontina Asparagus Tart","description":"Check out this video for how to make Fontina Asparagus Tart","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/JwHxwZmA\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:40:30","duration":"P0DT0H0M56S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/JwHxwZmA-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cynthia4291"},"reviewBody":"This is both beautiful and delicious.  We couldn\u2019t find Fontina in our little town, so we used Gruy\u00e8re.  Also, I had some cooked bacon in the fridge, so I chopped it up and gave it another quick fry in a non stick pan and sprinkled it over the top. We have an asparagus bed that produces every April, so I will be making this again.  I would like to try it with Fontina, too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tinarm"},"reviewBody":"This is a delicious recipe!\u00a0It did not last long.\u00a0I\u2019ve made it using half Swiss cheese instead of all Fontina, both ways are great.\u00a0As another reviewer suggests, I poke the dough with a fork before baking to keep from puffing up too much.\u00a0You won\u2019t be disappointed!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anita790"},"reviewBody":"This recipe tasted so good. I used more of the cheese because I love cheese and I will definitely be making this again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlower"},"reviewBody":"Wonderful! I substituted lime juice and zest for the lemon and added some garlic to the dressing. Thank you, Heidi, for this delicious recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveGlasses"},"reviewBody":"Best asparagus recipe out there if I do say so myself!  Perfect for a crowd or even 1 or 2!  Every last crumb is gobbled up no matter how many people.  I wish my name was below the recipe since I am the winner\/creator of it but oh well!  I am glad so many people get to enjoy this recipe, it came from my heart.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCloud"},"reviewBody":"It was gone in no time!  Very tasty!  I've made with the lemon zest and without, both are good.  To help keep the dough from puffing up, I poke the raw dough all over with a fork, except for a 1\/2-inch of edges.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"Made this exactly as shown, except that I made a border on the pastry with a paring knife and docked the center. Makes for a nice border. What a delicious recipe! The lemon and oil over really brings the flavours together. Looking forward to eating the leftovers!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSubmarine"},"reviewBody":"We used this as our main meal with no other sides. It was the best asparagus dish ever. We also had leftovers so we had two meals. It was just as wonderful the second time around. Did not change a thing . Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanAirBalloon"},"reviewBody":"make sure you roll out the pastry... it shrinks when you put it in the oven to brown. Very tasty... will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePaw"},"reviewBody":"I've made this a new times now - it's absolutely delicious!  Since good Fontina cheese is somewhat pricey, the second time I made this, I used one-half Fontina cheese and one-half Havarti cheese (which I also love and it's a very creamy, rich cheese as well).  My kids love this too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBottleOpener"},"reviewBody":"This recipe is easy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMagnet"},"reviewBody":"This was delicious. Loved the lemon flavour. Something different to serve, yet easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePretzel"},"reviewBody":"We loved it. Made as an appetizer for Christmas and everyone came back for seconds.  I\u2019ll be saving this to make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRadio"},"reviewBody":"Overall taste is good. I would cut down a little on the lemon (I used fresh squeezed). It was more of a lemon tart with asparagus than an asparagus tart with lemon. Also, my grocery only sold \"phyllo sheets\" and not \"puff pastry\" and someone tried to convince me they were the same (novice mistake!) What I ended up with was tasty but definitely difficult to eat. Perhaps I'll try again with a different grocery and a little less lemon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBox"},"reviewBody":"Puff pastry puffed up like a pillow!  The pastry was gooey inside. Wouldn\u2019t hold the asparagus. Had to toss it out. 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