Asparagus Tart
This asparagus tart features a flaky, buttery crust filled with tender asparagus spears, fresh herbs, and melted cheese, baked until golden. The dish combines crisp pastry layers with a vibrant, herb-infused filling, resulting in a visually appealing and texturally balanced centerpiece. Its appearance is characterized by bright green asparagus nestled in a crisp crust, often with browned edges and a slightly bubbly topping.
Equipment
- Rolling pin
- Baking sheet
- Pie Weights or Dried Beans
- Mixing bowls
- Pastry brush
- Knife
- Peeler or Vegetable Brush
Ingredients
- 1 1/4 cups all-purpose flour for the crust
- 1/2 cup cold unsalted butter cut into small pieces
- 1 teaspoon salt
- 3-4 tablespoons ice water chilled
- 1 bunch asparagus about 1 pound, trimmed
- 1 cup grated cheese cheddar, Gruyère, or a mix
- 2 tablespoons fresh herbs chopped, such as thyme and chives
- 1 teaspoon lemon zest for brightness
- 1 egg egg for egg wash
- 1 tablespoon olive oil for drizzling
- Salt and pepper to taste
Instructions
- Combine flour and salt in a mixing bowl, then add cold butter pieces and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
- Gradually sprinkle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together when pressed.
- Form the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to relax the gluten and firm up the butter.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet or tart pan.
- Fit the dough into the pan, trim excess edges, then dock the bottom with a fork to prevent bubbling. Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes until set and lightly golden.
- While the crust bakes, prepare the asparagus by peeling or trimming the tough ends, then cut into 2-inch pieces.
- Remove the crust from the oven, carefully lift out the parchment and weights, and bake for an additional 5 minutes to ensure crispiness.
- In a bowl, whisk the egg with lemon zest, chopped herbs, cheese, and a pinch of salt and pepper. Spread this mixture evenly over the precooked crust.
- Arrange the asparagus spears on top of the cheese mixture, starting from the outer edge inward, creating a colorful pattern.
- Brush the exposed crust edges with a beaten egg wash and drizzle a little olive oil over the asparagus for sheen and flavor.
- Bake the tart for 20-25 minutes until the crust is golden, the cheese is bubbling, and the asparagus is tender.
- Remove from oven, let it cool slightly, then slice and serve warm. Enjoy the vibrant colors and contrasting textures!
Notes
For extra flavor, sprinkle grated Parmesan during the last 5 minutes of baking. You can also add prosciutto or swap cheeses to customize your tart.