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: