Note: You’ll need an already-baked tart shell for this recipe. In a pinch, I suppose you could use a ready-made pie crust. As for me, I always use tender, firm Pate Brisee. My easy method for making and blind-baking this fabulous French pastry dough.
Did you know that a cheap blue terry towel will turn pink if you bleach it? ‘Tis true.
Oh, the useless things you learn from reading this website.
But I’m grateful you read this website! I’d be lost without your company.
And some kosher salt and freshly-ground black pepper. I used slightly less than one 1/2 teaspoon of salt.
Yes, Lily, you can have a bit of cheese.
Bake on the middle rack of a preheated 375° oven until set — about 30 minutes.
Need a printer-friendly version of the above recipe? Your wish is my command:
The Best Asparagus Tart in the World
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for one 9-inch tart
3 large, organic eggs
1/2 cup heavy cream
The grated zest of 1 lemon
1/2 teaspoon kosher salt
Grinds of black pepper
One pre-baked Pate Brisee Tart Shell (directions here)
1 cup finely-shredded Swiss cheese
10 sun-dried tomatoes (oil packed), blotted with paper towels, and chopped
1 sun-dried tomato, cut into a 1-inch circle (for decoration)
20 fresh, young, thin asparagus spears, the tips cut 3 1/2-inches long (save end portions for another use)
Set the oven rack at the middle position; preheat the oven to 375°F.
1. The egg custard — In a medium-size bowl, beat the eggs with a whisk. Then beat in the cream, lemon zest, salt, and pepper.
2. Assembling the tart – Distribute the shredded cheese over the bottom of the already-baked tart shell, followed by the chopped tomatoes. Then pour on the egg custard. Arrange the asparagus around the tart like the spokes of a wheel, with their feathery tips facing outside, toward the crust. Place the cut out round of tomato in the center.
3. Bake until set (the custard shouldn’t jiggle at all) — about 30 minutes. Cool on a wire rack for at least 5 minutes, and then unmold onto a plate or platter. Speaking from experience, this tart is outrageously delicious at any temperature, including cold from the refrigerator.
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