A couple weeks back I bought myself 2 tart pans – one round and one rectangular. I felt it was my duty to use them both immediately, so I made a lemon tart from the round one. I wanted to do something more savory, so I went with an asparagus tart for the rectangular one. Honestly, I just wanted to play with the pans. This turned out quite nice and was eaten by the family in one sitting. Good stuff.
I cup of heavy cream
3 large eggs (at room temperature)
½ onion, finely chopped
1 cup of shredded cheese – I used a combination of Emmenthaler and Parmesan
1 bunch of asparagus
Salt and Pepper to taste
1 9” piecrust (I used a butter crust)
Preheat oven to 400 degrees.
Place the piecrust into the tart pan. Be sure to push the crust into the scallops evenly. Prebake the crust for about 7-10 minutes (I used beans to weight mine down).
Remove the woody stems from the asparagus. Quickly parboil the asparagus in salted, boiling water – about 2 minutes. Remove from the boiling water into an ice water bath – again for about 2 minutes. Remove from the bath to a towel to let dry. In a bowl, beat the eggs thoroughly. Add the cream, onions and cheese; beat to combine. Salt and pepper lightly to taste. Pour the egg mixture into the shell. Arrange your parboiled asparagus on top of the batter. Cook for 20 minutes, or until a toothpick inserted into the egg comes out clean. Serve with an arugula salad.