Asparagus Tart
Asparagus Tart requires approximately 1 hour from start to finish. This recipe makes 4 servings with 1028 calories, 43g of protein, and 71g of fat each. For $9.56 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 343 people were impressed by this recipe. If you have gruyere, butter, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. With a spoonacular score of 92%, this dish is spectacular. If you like this recipe, you might also like recipes such as Asparagus Tart, Asparagus Tart, and Asparagus Tart.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 bunch asparagus, ends snapped off
4 tablespoons butter, melted
3 large eggs, lightly beaten
1 3/4 cups grated Gruyere
1 cup heavy cream
1/4 to 1/2 teaspoon freshly grated nutmeg
1 pound phyllo, thawed according to package directions
Sea salt and freshly ground black pepper
1 bunch fresh spinach (about 20 largish leaves), stems trimmed (optional)
Equipment:
oven
bowl
pot
tart form
frying pan
aluminum foil
Cooking instruction summary:
1. Preheat the oven to 350°F (176°C).2. Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach, if using.3. Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan. Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.4. Drain the asparagus and the spinach, if using, and pat them completely dry. If using spinach: Arrange a layer of spinach on the phyllo. Sprinkle lightly with salt and pepper. Add the Gruyère, a second layer of spinach, and season again. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart. Brush the exposed pastry edges with a little butter. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered. If not using spinach: Sprinkle the Gruyère over the phyllo. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart. Sprinkle lightly with salt and pepper. Brush the exposed pastry edges with a little butter. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.5. Bake the asparagus tart, uncovered, for 15 minutes. Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more. Let the asparagus tart rest a few minutes before slicing.
Step by step:
1. Preheat the oven to 350°F (176°C).
2. Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach, if using.
3. Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.
4. Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.
5. Drain the asparagus and the spinach, if using, and pat them completely dry. If using spinach: Arrange a layer of spinach on the phyllo. Sprinkle lightly with salt and pepper.
6. Add the Gruyère, a second layer of spinach, and season again. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart.
7. Brush the exposed pastry edges with a little butter.
8. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered. If not using spinach: Sprinkle the Gruyère over the phyllo. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart. Sprinkle lightly with salt and pepper.
9. Brush the exposed pastry edges with a little butter.
10. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.
11. Bake the asparagus tart, uncovered, for 15 minutes. Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.
12. Let the asparagus tart rest a few minutes before slicing.
Nutrition Information:
covered percent of daily need
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