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Asparagus Tart

From Canastota, New York, Mary Relyea shares this lovely tart. Its golden crust is filled with a delightfully light egg bake that includes asparagus spears and Gruyere cheese. Serve it as an impressive side dish or a meatless main course.

8 ServingsPrep: 20 min. Bake: 25 min. + standing

Ingredients

1 pound fresh asparagus, trimmed
3 cups water
Pastry for single-crust pie (9 inches)
2/3 cup shredded Gruyere or Swiss cheese, divided
1/2 cup minced fresh flat-leaf parsley
4 eggs, lightly beaten
3/4 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Directions

Cut 2 in. from the top of each asparagus spear; set tops aside. Cut
stem ends into 3/4-in. pieces. In a small saucepan, bring water to a
boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4
minutes. Drain and immediately place asparagus in ice water. Drain
and pat dry.
On a lightly floured surface, roll out pastry into a 13-in. circle.
Press onto the bottom and up the sides of an ungreased 11-in. fluted
tart pan with removable bottom; trim edges. Place the blanched
asparagus, 1/3 cup cheese and parsley in crust.
In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg;
pour into crust. Arrange asparagus tops over egg mixture. Sprinkle
with remaining cheese.
Place pan on a baking sheet. Bake at 400° for 25-30 minutes or

2 of 2

Asparagus Tart (continued)

Directions (continued)

until a knife inserted near the center comes out clean. Let stand
for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 233 calories, 15 g fat (7 g saturated fat), 132 mg cholesterol, 326 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch, 1 lean meat.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.