My Mom loves to buy asparagus anytime it looks thin, crisp and fresh. Normally I buy food based on what I want to cook at that time. This is not the most economical way to shop, but when I have a spark of inspiration, I have to cook that idea that night. So like I said, my mom bought asparagus on Monday. All week I tried to think of a meal to cook with the asparagus. All week. The asparagus was a ticking time bomb! I think I saw Ina Garten make a tart a couple weeks ago because tarts were spinning around my brain. An asparagus tart formulated in my head just in time at about noon yesterday.
The crust dough coming together.
Flipping it out onto the table.
When you want to put it into the tart pan, just roll it on to the rolling pin…
Then roll it back out onto the pan.
Roll the pin onto the pan to cut off the excess.
The perfect edge.
Blind bake with some beans to weigh it down.
The fillings for the tart.
I almost overfilled this!
Lay the asparagus out in a circle.
After it cooks it looks awesome. You have to let it sit for the longest 10 minutes ever.
This tasted great. I feel like it would be perfect in a lunch or brunch situation.
I used Ina Garten’s recipe for the tart crust. I also used her recipe to make the filling. Instead of putting shallots ON the crust, I mixed them into the filling. I also mixed in some sauteed arugula and roasted red pepper. Then I laid out the asparagus on the top. Yum!
This was awesome. So rich and creamy. I’d have it again in a minute!
this looks great. def stealing it for the next crappy lady event I have to attend!
Beautiful! I love asparagus, but other than roasting them, I don’t do too much to them. Looks like I got to break out the baking skills now 🙂
i know you’re not at all vegan but i’ve made this asparagus tart millions of times and it’s amazing:
Hey, I’ve been following your blog for a few years now but I think this is the first time I’ve ever commented!
I’ve shared your blog with my whole family and almost all of my friends, and my partner and I often use your recipes. Tonight we made the asparagus tart and it was so good that we saved one tart for us at home, took one to a dinner party, and saved the extra filling to be used as a pasta sauce for a lazy day.
Just want to say keep up the awesome cooking – and don’t get a day job or else I won’t know what to make for dinner anymore!
Your Fans in Toronto
Don’t cut the edges before you bake it with the beans.
Leave a little over hang otherwise the tart will shrink a little.
Bake it then once it’s set shave it of with a hand grater or what we chefs call a microplane. http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8
You can then fill the tart to the brim when baking and get a perfect looking tart without shrinkage 🙂
Your website is amazing!!!