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Sunny Asparagus Tart Recipe
Sunny Asparagus Tart Recipe photo by Taste of Home

Sunny Asparagus Tart Recipe

Publisher Photo
This tart looks as good as it tastes. The distinctive caraway crust and rich, custard-like filling dotted with tender slices of asparagus make it a dish you'll be proud to serve time after time. —Susan Kuklinski, Delafield, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter
  • 2 tablespoons cold shortening
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 1-1/2 pounds fresh asparagus
  • 1 package (3 ounces) cream cheese, softened
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 3 eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 pound thinly sliced fully cooked ham, julienned
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 slice) equals 392 calories, 29 g fat (16 g saturated fat), 186 mg cholesterol, 586 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball.
  2. On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes.
  3. Cut the asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain.
  4. In a bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper. Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425° for 15 minutes.
  5. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with cheese. Bake at 375° for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Sunny Asparagus Tart in Taste of Home April/May 1997, p27

Nutritional Facts

1 serving (1 slice) equals 392 calories, 29 g fat (16 g saturated fat), 186 mg cholesterol, 586 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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