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Asparagus, Bacon & Shallot Tart Recipe
Asparagus, Bacon & Shallot Tart Recipe photo by Taste of Home
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Asparagus, Bacon & Shallot Tart Recipe

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My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the UK, so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min. + standing
MAKES: 12 servings

Ingredients

  • Pastry for single-crust pie
  • 1 pound fresh asparagus
  • 6 thick-sliced center cut bacon strips, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs, lightly beaten
  • 1-1/4 cups half-and-half cream
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1/4 cup shredded Gruyere cheese

Nutritional Facts

1 slice: 367 calories, 30g fat (14g saturated fat), 109mg cholesterol, 441mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 11g protein.

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll pie pastry to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Prick pastry with a fork 5 or 6 times; line with a double thickness of foil. Fill with dried beans (or pie weights). Bake 12-15 minutes. Remove foil and beans (or weights); bake until light golden brown, 5 minutes more. Cool on a wire rack. Reduce oven setting to 375°.
  2. Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.
  3. In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon peel, salt and pepper. Spoon into pastry shell.
  4. Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting. Yield: 12 servings.
Pastry for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Asparagus, Bacon & Shallot Tart in Taste of Home April/May 2017


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