Asparagus Tart
Updated Oct. 11, 2023
- Total Time
- 1 hour 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- Unbaked pastry for a 9-inch tart shell
- 2tablespoons sweet butter
- ¼cup chopped onions
- 4 to 5medium asparagus spears
- 1tablespoon minced chives
- Salt and freshly ground black pepper
- 3eggs
- 1½cups half and half
- 2tablespoons grated Parmesan cheese
Preparation
- Step 1
Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
- Step 2
Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
- Step 3
Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.
Private Notes
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Cooking Notes
Me
This looked beautiful and tasted okay—I added shredded gruyere. The crust was a little soggy and would benefit from longer cooking or maybe a higher temp before adding the filling.
JS
I used half an onion and two bunches of asparagus - purple and green. Was fantastic!!
Me
This looked beautiful and tasted okay—I added shredded gruyere. The crust was a little soggy and would benefit from longer cooking or maybe a higher temp before adding the filling.
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