One way to take advantage of Spring's glorious bounty of asparagus is to make a tart. A savory tart that highlights the pure flavor of asparagus is welcome on any Easter menu. Both scrumptious and versatile, an asparagus tart can be served as a side, a dinner, or as a part of a brunch buffet.
Since we all have different levels of culinary confidence, I've found two delicious recipes. One takes advantage of frozen puff pastry and the other makes it from scratch. Choose which one suits your cookery needs or get inspired and make your own variation. For the recipes, read more.
Flour, for work surface Serves 6. Tart shell: Serves 8. Make ahead: the tart shell can be baked, cooled, and kept well wrapped in its pan at room temperature for up to 1 day.
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1 1/2 cups all-purpose flour
Pinch of salt
1 stick (4 ounces) unsalted butter, cut into small pieces
1 large egg, beaten
3 tablespoons ice water
1/2 pound medium asparagus, trimmed
4 large eggs
1 cup milk
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)
Flour, for work surface
Make ahead: the tart shell can be baked, cooled, and kept well wrapped in its pan at room temperature for up to 1 day.