Last updated on May 8th, 2022
Fresh asparagus spears…sun-dried tomatoes…a lemon-infused egg custard…there isn’t anything about this tart that isn’t wonderful. And would you believe it’s a cinch to make? The step-by-step recipe:
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.
To start, grab 20 fresh, thin asparagus stalks…
And cut the tips 3 1/2 inches in length. Save the ends for another use.
Cook the tips in boiling, salted water for 5 minutes…
And then chill them off in ice water for a minute or two.
Then pat the greens dry in a light-pink terry towel.
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.
Next, drop 10 oil-packed, sun-dried tomatoes onto a wooden cutting board, and blot them with a paper towel. We don’t want all of that oil in the filling.
Roughly chop the delicious red morsels.
Then take another dried tomato, and carve it into a 1-inch-diameter circle. This will be the “hub-cap” for your decorative “asparagus wheel.”
Finally, use a micro-zester to grate the peel of one lemon.
To make the custard, crack three large, organic eggs into a medium-size bowl…
And violently beat them with a whisk.
Beat in one 1/2 cup of heavy cream…
The luscious lemon zest…
And some kosher salt and freshly-ground black pepper. I used slightly less than one 1/2 teaspoon of salt.
Now take your tart shell, and sprinkle the bottom with one cup of finely-shredded Swiss cheese.
Yes, Lily, you can have a bit of cheese.
Add the sun-dried tomatoes…
And then pour on the lovely, luscious, lemony egg custard.
With their feathery tips facing outward, position the asparagus like the spokes of a wheel. Trim ends as necessary to achieve the design of your dreams.
As a finishing touch, place the red hub-cap in the center.
Bake on the middle rack of a preheated 375° oven until set — about 30 minutes.
The earthy green of the asparagus…the deep, concentrated flavor of the sun-dried tomatoes…the zing of the lemon zest…there isn’t anything I don’t love about this tart.
Care for a taste?
Here’s the printable:
Fresh asparagus spears…sun-dried tomatoes…a lemon-infused egg custard…there isn’t anything about this tart that isn’t wonderful.
Ingredients
- 20 fresh, thin asparagus spears, the tips cut 3 1/2-inches in length (save end portions for another use)
- 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 9-inch pre-baked Pate Brisee Tart Shell (in a removeable bottom tart pan)
- 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 diameter circle
Instructions
- Adjust oven rack to the center position; preheat the oven to 375°F.
- Blanching the asparagus -- Put the asparagus tips in about 1 inch of simmering, salted water. Cook for exactly 5 minutes. Transfer to a bowl of ice water for 2-3 minutes. Drain on a kitchen towel.
- The egg custard — In a medium-size bowl, beat the eggs with a whisk. Then beat in the cream, lemon zest, salt, and pepper.
- Assembling the tart – Distribute the shredded cheese over the bottom of the 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.
- Baking -- 30-35 minutes at 375°F. Put the tart on a baking sheet. Bake until set (the custard shouldn’t jiggle at all) — 30-35 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.
Tina says
Looks wonderful and will be making it very soon. But…where is Lily? Did she not know that you were putting cheese into the tart? Well, someone should have told her!
Honor says
The edges of the pre baked tart shell don’t burn? Or do you cover them with foil?
Kevin Lee Jacobs says
Hi Honor – No, the crust’s edges won’t burn at 375°F. Mine didn’t.
Kimmer says
I am going to try this one on the weekend!!
Meighan S says
Have you got any suggestions for a lactose intolerant version? I know how to substitute for the cheese. But I wonder about the cream. Any thoughts?
Brenda Johnson says
Oh how I loved this tart!!! Almost too pretty to eat! (Almost- but I managed to push through and have at it!) The crust is buttery and flaky- the custard is just velvety and smooth- kissed with sunny lemon flavor. Swiss cheese adds a rich nutty back note for the fresh “sings of spring” asparagus and the wonderful addition of the sun dried tomatoes. What a delightful combination of textures and flavors Kevin!!! Thank you for sharing !!!
Kathryn says
This sounds amazing. I must have some friends for brunch soon. They will think I’m so clever in the kitchen….not to worry, after I have basked in their adulation for a bit I will pass the credit on to you. Oh and I have a lovely pink towel just like yours which I acquired in the same way. Swoop….my tart should be as good as yours! Love your posts. Kathryn
Teresa Williams says
Kevin, I love your writing style. So refreshing! I loved your lemon tart and this sounds equally yummy!
Helga G says
Will definitely make as long as there is fresh Asparagus.
Kevin! Do you grow your own? I wonder how hard it would be to start. Love all your recipes. Keep them coming
Helga G says
Oh I forgot to say Hello to your Sous Chef Lily
Lana says
That looks like it will taste as good as it looks. Next time I have visitors for lunch that will be on the menu.
Tree Ethington says
Looks interesting. I will have to try this.
Katie Zack says
Made lemon tarts again for coffee hour at church today. Now I will make this tart for dinner one night this week. You really do make things simple with your step be step style. Thanks so much!
Katie S says
Yum! I will try this!
Suzanne K says
When I have WAY too many tomatoes, I slice them and put them in my dehydrator. Voila, ‘almost sun dried’ tomatoes. I just store them in bags in the fridge (just in case there’s any moisture left, don’t want mold…). I wonder if these would work/be the same as the ones in oil?
Kevin Lee Jacobs says
Hi Suzanne K – I can’t say for certain, but I should think your dehydrated tomatoes would be marvelous in this tart. Let me know how the dish turns out for you.
Ardell Barr says
YUM!! Must try this real soon. Thanks for all your wonderful recipes….so decadent looking but you make them sound so simple.
Diana Posthuma says
Alas, being down under, Asparagus season is gone and will not return for a while, but I plan to store this recipe for when it does! Will try the base recipe too!
Thanks for sharing.
Diana in New Zealand.
Maria Clark says
Kevin this is a perfect and timely recipe as I need to make something for the breakfast the PTA is putting on Thursday morning. I was planning on making just an ordinary quiche but this is a much better idea! I love asparagus and lemon together but had never thought of adding lemon to my asparagus quiche. great idea! – Maria
kathy says
Chopping died tomatoes is OK, but I am much faster when I use my “food dedicated” scissors for this job.
Linda Stone says
To the lactose intolerant person, sometimes yoghurt can be substituted for cream. I add enough water or other liquid to ensure correct consistency. Hope this might help.
Dana Hutchinson says
I so want to make this ‘ASAP’. My family loves asparagus all year round and the different flavors in this recipe just sound so delicious together. I’ll let you know the verdict as soon as I can. Thanks for sharing, you are amazing! 🙂
Ann says
Made your tart with asparagus from my garden. It came out perfect. Delicious!
Kevin Lee Jacobs says
Ann – So glad you tried and liked the tart!
Sheryl says
Due to a nice run of sunshine and warm weather here in northern Vermont, I have been blessed with a sudden abundance of asparagus from my garden. AND I dehydrated a bunch of tomatoes last year to take backpacking and use in my chili mix…I just put those in and am waiting for the tart to come out of the oven.
Do you think I could mix the tart dough by hand and get the same consistency (I used my food processor this time, but it’s such a pain to clean and I like getting my hands in the dough…)?
Thanks again for all the great stuff on your site!
Shirley Park says
Hi there, Just printed off your Rhubarb Pie recipe and got sidetracked reading this one as well. When, oh when is this cookbook of yours going to be available? I hope all your lovely pictures that you use to explain how you do all this stuff will be in them?? – please –?
Keep up your great work!
Toni Kitchen says
Hi Kevin…
Tonight I made the asparagras tart and it was heaven. Thank you for the recipe, however i had no double cream so used low fat yogurt and it was divine.
I did just for making sure, use an extra egg, not knowing what the yogurt would act like.
Just wanted to let you know. Sooo good and my hubby is having it for his lunch tomorrow, cold. he really liked it too. A win win all round. : )
Hugs to you,
Toni and Simon Kitchen
Sleaford, England
Sheri Rice says
Hi Kevin! I’ve been wanting to thank you for the asparagus tart recipe! I have a good story for you about it.
I got married in May and had several family members coming from out of state for the celebration. While I kept insisting I wanted a simple event, one which I could enjoy without too much stress, naturally that was easier said than done. After struggling to get a seating chart done and meal choices to the chef the week before our wedding, I got a call from my NY cousin asking if we were having a gift opening the next day, or a brunch – so out of town family could gather before flying home. Although my fiancé suggested I say “no,” I decided we’d host brunch at our house in Sunday. (Yeah, I know….the morning after our wedding.) I said the only way I’d host is if someone would help warm food up that morning – I had planned to either cook in advance or have it catered. How fortuitous your tart recipe showed up that same week! I made three of the asparagus tarts four days before our wedding and froze them, and all we had to do was warm them up the morning of brunch. My family is a tough audience – it includes a couple chefs – but they devoured them!
I truly wanted to thank you for a recipe that helped me start married life able to relax on a busy day while looking like a skilled cook at the same time. 🙂 Nobody could believe I had whipped these up myself! I paired them with a fantastic cheesy potato casserole, bacon, bagels and plenty of champagne.
Diann MacRae says
This weekend I am assembling pots for my green veggies and watching Game of Thrones.
Barb L. says
It looks scrumptious, I bet it tastes even better! I want to try this recipe.
Yvonne says
I made this tonight and it was utterly delicious
Ellen says
I made this for a dinner with friends and turned out fantastic, thanks.
Served it with an awesome Brussels Sprout Slaw with cherries and walnuts … yummm!
http://www.willcookforfriends.com/2016/02/brussels-sprout-slaw-with-cherries-and-walnuts.html
Ellen says
I also made tyour Pate Brisee from scratch, proud of me:)
Kevin Lee Jacobs says
Hi Ellen – Glad to hear that the tart worked out for you!
Cookbook Collector says
I think the print-friendly recipe version is missing the asparagus parboil instructions.
Michele spencer says
Hi Kevin, I feel like I missed something. Did you previously tell us how to make the tart crust? If so I missed it. So how do I make it if I can’t figure out how to make the tart crust? Will you ever reprint it? I’d love to know. A very long time ago you hosted a free no soggy pie plate to the first responders and I won but Amazon ran out of the pie tins so you offered me a no soggy tart pan instead and I’ve never used it. I’d love to get your recipe for the tart crust!!!
Kevin Lee Jacobs says
Hi Michelle – Tart shell recipe is linked in the second paragraph of this post. Or, just click here: Pate Brissee for a Savory 9-Inch Tart.