This Asparagus Tart makes great use of spring vegetables at their best! A slightly spicy custard like filling with asparagus spears neatly arranged in a circle, it is not only delicious but eye appealing!
This recipe came from an old issue I have of Light & Healthy magazine (which is no longer in production). It would be a great recipe to share for a weekend spring brunch or bridal shower.
An Asparagus Tart for a delicious brunch party!
I was a little unsure of how I would feel about this Asparagus Tart. Mainly because there are 4 eggs in the recipe and I was nervous about whether I would like it or not. While I will eat eggs, they are not my favorite food and sometimes will make me feel a little queasy.
However, I am not one to turn down a recipe made with asparagus! I love this springtime vegetable and am willing to try any recipe made with it. I also thought the presentation was beautiful and would make a great recipe to share for an upcoming bridal shower. This would also be perfect to take to a church potluck.
FAQ about Tart Making
A tart is made with one crust, on the bottom of your pan. It is then filled and baked. A pie is a crust on the top and bottom with your filling in between.
Usually a tart is made with a shortcrust (commonly known as pie crust). You can also use Filo Dough or Puff Pastry.
For a savory tart such as this asparagus tart, usually that answer is no. However, if your making a sweet tart (or cream pie) baking the crust first is usually required.
Yes. You can freeze it before baking or after baking. It should keep up to two months in the freezer.
- 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
- 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 and 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 parsley 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.10 mins Cook time: 30 mins Total time: 40 mins Yield: 8 servings
Serving Size:1 slice
Amount Per Serving: Calories: 172 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 124mg Sodium: 300mg Carbohydrates: 4g Fiber: 1g Sugar: 2g Protein: 12g