Sunny Asparagus Tart Recipe

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

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + standing

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

Directions

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.
On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes.
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.
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.
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 slice: 392 calories, 29g fat (16g saturated fat), 186mg cholesterol, 586mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 12g protein.

  • 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
  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

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