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Asparagus Tart Recipe
Asparagus Tart Recipe photo by Taste of Home

Asparagus Tart Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place pan on a baking sheet. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Asparagus Tart in Light & Tasty April/May 2006, p26

Nutritional 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.

Enjoy this recipe with a sparkling wine.

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