Asparagus Fontina Tart
1 1/2 bundles fresh asparagus spears, tough ends snapped off
3 large egg whites
1 large egg
3 tablespoons milk
1/8 teaspoon ground nutmeg
16 sheets frozen phyllo dough, thawed
1 cup shredded fontina cheese, divided
Salt and Pepper
Preheat oven to 400 degrees.
Whisk together egg, egg whites, milk and nutmeg in a medium bowl. Set aside.
Spray a large baking sheet with cooking spray. Place 1 phyllo sheet on the pan and lightly coat it with cooking spray. Repeat the layers of phyllo dough, spraying each layer. Gently press the sheets of dough together.
Fold the edges of the phyllo dough in to make a narrow crust, about 1/2 inch. Sprinkle 1/2 cup of the cheese evenly onto the dough. Arrange the asparagus spears next to each other on top. Pour the egg mixture over the asparagus. Some may leak out. Sprinkle the remaining cheese over the tart.
Bake at 400 degrees for about 20 minutes. Check to see if the dough is browning and the cheese is melting. Check every 2 or 3 minutes until the top looks the way you want it.
Cut into slices and serve. Adapted from Cooking Light Magazine.