Spring Asparagus Egg Tart
A fresh and savory tart combining tender spring asparagus with a rich egg custard, perfect for a light lunch or brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 8 oz fresh asparagus, trimmed and cut into 2-inch pieces
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest
- Fresh thyme leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a tart pan with the puff pastry, trimming excess edges and pricking the bottom with a fork.
- Blind bake the pastry shell for 10 minutes until lightly golden.
- Heat olive oil in a skillet over medium heat. Add garlic and asparagus, sauté for 3–4 minutes until tender-crisp. Season with salt and pepper. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, heavy cream, Parmesan cheese, lemon zest, salt, and pepper until smooth.
- Arrange the sautéed asparagus evenly in the pre-baked tart shell.
- Pour the egg mixture over the asparagus.
- Bake the tart for 25–30 minutes, or until the custard is set and the top is lightly golden.
- Let cool for 5 minutes before garnishing with fresh thyme leaves and serving.
Notes
For added flavor, sprinkle some crumbled feta or goat cheese on top before baking, or serve with a fresh green salad for a complete meal.
Find it online: https://seasonedrecipe.com/spring-asparagus-egg-tart/