Last updated on June 30th, 2019
Earthy asparagus…sun-dried tomatoes…zingy lemon zest…there’s nothing about this springtime tart that isn’t wonderful. Ready for a taste?
Below is the recipe in video format. Farther down is the recipe in printable format. Somewhere in the middle is a link for the recipe in photographic steps. Obviously I like to cover all of my bases.
Can’t watch videos on your device? Click here for the step-by-step photographic recipe.
Not sure how to make and blind-bake a French pastry shell? Proceed this way.
If you have asparagus in your garden, then by all means employ it in today’s tantalizing tart. Since my own asparagus (above) is only beginning to emerge, I used asparagus purchased from the supermarket.
As mentioned in the video, be sure to store your asparagus upright in a jar or drinking glass to which an inch of water has been added. Refrigerated this way, the stems can remain fresh and wonderful for about 3 days.
And…here, in case you need it, is the printable recipe:
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.
Brenda Johnson says
What a delectable spring treat this tart is (despite the brisk chill of winter returning). Fresh asparagus, sweet tangy sun dried tomatoes…the salty richness of the swiss cheese and the brightness of sunny lemon! All enrobed in rich creamy egg goodness and nestled in my favorite pastry. (So buttery and delicious!!) Perfect for a weekend brunch or weeknight supper!! Thanks for sharing Kevin!!!
Kevin Lee Jacobs says
Hi Brenda – Thanks for the review. So glad you enjoyed the tart!
Deonna Bishopp says
Kevin, I never thought of adding a bit of Lemon Zest and look forward to trying your recipe!
I use my kitchen shears too for cutting easier! Thank you for another great vidRecipe!
Kevin Lee Jacobs says
Hi Deonna – Thank you for watching!
Michelle says
Kevin, I love your blog so much. It’s such a pleasure to wake up to coffee and your blog post on Sunday mornings!! This asparagus tart looks amazing and I’ll be trying it very soon. Have a great day, and thanks for all of your hard work!!
Kevin Lee Jacobs says
Hi Michelle – Your comment means the world to me. Thank you so much.
Michaela says
Great videos of both the tart shell and asparagus tart. Can’t wait to make it! Thanks also for the garden checklist and layering instructions for shrubs. Just saw the term minutes ago in a plant book and wondered what it was. Love your blog!
Kevin Lee Jacobs says
Hi Michaela – Thanks for watching the videos!
Diane Hinkle says
Kevin……that tart is gorgeous! Yes, food can be gorgeous, works of art. And I’ll bet it is as good as it is pretty. I’ll be trying it when my sisters visit!
Willa Nemetz says
This has me salivating! I’m planning to serve it at an upcoming dinner party. Thanks, Kevin, for your wonderful posts!
Patti Johnston says
I planted my asparagus bed around 40 years ago. I live in 6b central Oklahoma. The original bed is still going strong and since back then I planted both male and female plants, I have lots of babies every year. I’ve added another 20’ row and now I’m giving plants to my fellow Master Gardeners who report harvesting the first year. I’ve added some Black Cow in the fall every once in a while and try to keep the weeds down. I pick it and not all of it makes it to the house. I just love to snap a stalk and eat it in the garden.
Sandra Payette says
Looks like I have another fabulous tarte for my French friends. We love your recipes, Kevin. They are not too complicated but they are so delicious. I’ve aced at a lot of your fine recipes. Thanks for posting all these good ideas. xo
Julie R says
Another great recipe and video. I wish that I had this tart made right now because it would be a great comfort food on this cold rainy day. This will go on my list of things to make soon. Thanks for the tip on how to store Asparagus.
shirley welch says
We love asparagus, this will be on the menu for this week ~ thank you for sharing.