Name: Asparagus Tart (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: European
Ingredients: 1 1/4 cups All-purpose flour; 1/2 cup Cold unsalted butter-cut into cubes; 1/4 tsp Salt; 3-5 tbsp Ice water; 1 tbsp Olive oil; 1 bunch Asparagus-trimmed; 1/2 cup Heavy cream; 2 Large eggs; 1/4 cup Grated Parmesan cheese; 1/4 tsp Salt; 1/8 tsp Black pepper

Recipe tier

A simple and satisfying asparagus tart with a flaky crust and creamy filling. Perfect for a light lunch or side dish.

Total 1h

Serves 6

Steps 8

Ingredients 11

Crust
1 cups 156 g All-purpose flour
cup 113 g Cold unsalted butter-cut into cubes
tsp 1.25 mL Salt
3-5 tbsp 45-75 mL Ice water
Filling
1 tbsp 15 mL Olive oil
1 bunch 250 g Asparagus-trimmed
cup 120 mL Heavy cream
2 100 g Large eggs
cup 30 g Grated Parmesan cheese
tsp 1.25 mL Salt
tsp 0.625 mL Black pepper

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Equipment

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Instructions

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Prepare the Crust: In a large bowl, combine the Crust ingredients (flour, butter, and salt). Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Prick the bottom of the crust with a fork.
Blind bake the crust for 15-20 minutes, or until lightly golden. Let cool slightly.
Prepare the Filling: While the crust is baking, heat the Olive oil in a skillet over medium heat. Add the Asparagus and cook for 5-7 minutes, or until tender-crisp. Season with Salt and Pepper.
In a bowl, whisk together the Heavy cream, Eggs, and Parmesan cheese. Season with Salt and Pepper.
Arrange the cooked Asparagus in the pre-baked tart crust. Pour the cream mixture over the asparagus.
Bake for 20-25 minutes, or until the filling is set and golden brown. Let cool slightly before serving.