ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asparagus and Teleme Tart

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4 to 6
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.


  • 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

Nutrition Information

  • calories 276
  • caloriesfromfat 62 %
  • protein 12 g
  • fat 19 g
  • satfat 11 g
  • carbohydrate 19 g
  • fiber 1 g
  • sodium 331 mg
  • cholesterol 17 mg

How to Make It

  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.

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

  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.

  4. *We especially like Pillsbury pie dough.

  5. Note: Nutritional analysis is per serving.