April 02, 2012

Asparagus Tart


I have been looking at this recipe since I received the most recent Light & Healthy magazine and when I was able to buy asparagus on sale I had no reason to not make it!

I was a little unsure how I would feel about it since there are 4 eggs in this and it seemed pretty quiche like to me....and we all know how I feel about eggs.

My first bite reminded me somewhat of the Butternut Squash Galette - probably because of the cayenne....but I really liked this dish!! The bite from the cayenne, and the sweetness of the pastry crust itself mixed with the asparagus, swiss cheese and nutmeg just pulled the whole thing together.


Grumpy ate his a little on the cool side (he was late getting home) and he wasn't crazy about it - BUT he also has a cold, and doesn't care for swiss cheese. Maybe on a different day he would like it better. I know I will enjoy some for lunch today! I'll send some home with Chris and give mom and dad some (they eat mainly vegetarian themselves!).

Personally, this gets a 9 out of 10 rating from me. I would make it again....if I didn't have to eat it all by myself.




print recipe

Asparagus Tart
Light & Tasty Magazine


Ingredients
  • 1 lb fresh asparagus, trimmed
  • 2/3 cup shredded Gruyere or Swiss Cheese, divided
  • 1/2 cup minced fresh flat-leaf parsley
  • 4 eggs, lightly beaten
  • 3/4 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/8 tsp cayenne pepper
Instructions

Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4 in. pieces. In a small saucepan, bring water to a boil Add the 3/4 in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.


On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and pasley in crust. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.


Place pan on a baking sheet. Bake at 400 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Details
Prep time: Cook time: Total time: Yield: 8 servings

38 comments:

  1. Shelby, this looks absolutely delicious!! I got to get my hands on some asparagus now!! Yum!

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  2. now this is a good way to eat your veggies!

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  3. Beautiful spring dish! I know I am going to love this one!

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  4. This is a MIGHTY fine looking tart!! I love all the ingredients in it. Course you know, I'm in the same boat as you--I'd have to eat this by myself. Hmmm..sounds like a good idea to me LOL

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  5. Wow - that tart is so jam packed with asparagus, fantastic! I wish it was Spring in Australia.. boo hoo.

    I might substitute with spinach or beans. (Although I wish asparagus!)

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  6. What a gorgeous tart! I'm impressed that it is from Light & Healthy.

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  7. I am absolutely craving this now!

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  8. wow, I love asparagus and the idea having it as a tart sounds really delicious!

    It's such a pretty tart to look at too very spring like :)

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  9. Yum! I love asparagus at this time of year!

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  10. I haven't checked yesterday's grocery ad, but if asparagus is on sale below $2, I'll be making it tomorrow! Thanks, Kathye

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  11. Since we are in the time of the asperagus...and lots should be available on sale, this is so timely. Looks so French? We will keep it and make it asap! best from santa barbara. s

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  12. I love asparagus and this looks yummy!

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  13. The tart tasted delicious. Thanks!It was great to see you today.

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  14. Yum! This tart looks totally delicious. I love the cayenne-nutmeg combo. How delightful!! And anything with cheese is good in my book.

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  15. This looks right out of a deli! What a great alternative way of serving asparagus.

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  16. My GOD why does this look so freaking fantastic?

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  17. This looks so delicious. I would be the only one eating it (hubby doesn't like asparagus) but I think I'm okay with that! Might just have to make. :)

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  18. You had me at Swiss Cheese and asparagus! The little asparagus arms fanning out across the top is a beautiful greeting.

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  19. Another great idea. Perfect for this time of year when the asparagus is fresh, cheap, and everywhere.

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  20. 9 out of 10 ain't bad! Looks wonderful.

    emily
    justeatfood.com

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  21. One of my favorite tarts, Missy S!!!
    Yours looks delicious ~ wish I had some right now!

    Very nice! xo~m.

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  22. Mmmm, this looks just lovely, I love anything with asparagus.

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  23. Just became a fan of asparagus this Spring. And I'd loooove to try it in this dish--it looks fabulous! Very pretty.

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  24. I've made an asparagus tart before and it's always been such a hit. Such a delicious spring or summer dish for lunch or light dinner. Mmmmmm!

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  25. So it wasn't really like a quiche, huh? It looks gorgeous. This is the sort of thing I love to make for brunch!

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  26. I like tarts like these. These are like welcoming in Spring.

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  27. I wish someone would make this for me. It looks lovely. I love quiche. And tarts. And cheese. And asparagus.

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  28. Mmm, this sounds great, too. I am definitely trying this out immediately. Thanks for sharing!

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  29. Looks beautiful. Love the color contrast.

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  30. I have always wanted to try a pie or tart with this wonderful vegetable. I am the only one that will eat this here... looks like I need to treat myself what a mouth watering photo~

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  31. I've been looking for asparagus recipes. I don't think I can sell my fella on this one but it looks like a great addition to a light lunch or maybe an afternoon tea!

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  32. Sounds delicious! And fabulous presentation :)

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  33. Very pretty dish! I'm impressed Grumpy would even try it, as I would be the only one tasting it at my house. ;)

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  34. This looks like a very healthy and delicious recipe.

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  35. This looks delicious! I am loving the fresh asparagus lately.

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  36. it does look a lot like quiche...but I don't mind because I am a big quiche lover. I love springtime food, especially asparagus (they grow here locally) and rhubarb.

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