Asparagus and Shallot Tart

A Golden, Flaky Savory Tart Perfect for Easter

This Asparagus and Shallot Tart is an elegant and flavorful dish that makes a perfect addition to your Easter brunch or a light springtime meal. The buttery, flaky crust holds a creamy, cheesy egg custard, topped with vibrant asparagus spears arranged in a stunning sunburst pattern. Caramelized shallots and sun-dried tomatoes add a rich depth of flavor, creating a delightful balance of sweet and savory notes. Whether you’re looking for savory tart recipes or a unique tart filling recipe, this dish is sure to impress!

Why You’ll Love This Recipe

• Beautiful presentation – The asparagus creates a striking visual effect.
• Perfectly balanced flavors – Sweet caramelized shallots and tangy sun-dried tomatoes enhance the creamy custard.
• Versatile dish – Great for brunch, lunch, or as a light dinner.
• Flaky and buttery crust – A classic base for any savory tart recipe.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Crust

• All-purpose flour
• Unsalted butter, cold and cubed
• Salt
• Ice water

For the Filling

• Fresh asparagus spears
• Shallots, thinly sliced
• Sun-dried tomatoes, chopped
• Eggs
• Heavy cream
• Gruyère or goat cheese, crumbled
• Olive oil
• Salt and pepper
• Fresh thyme (optional)

Directions

Preparing the Crust

1. Make the dough: In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
2. Add ice water: Gradually add ice water, one tablespoon at a time, until the dough comes together.
3. Chill the dough: Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the crust: On a floured surface, roll the dough into a circle and transfer to a tart pan. Trim the edges and prick the bottom with a fork.
5. Blind bake: Preheat the oven to 375°F (190°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.

Making the Filling & Assembling the Tart

1. Caramelize the shallots: Heat olive oil in a pan over medium heat. Sauté shallots until soft and golden brown. Add sun-dried tomatoes and cook for another minute.
2. Prepare the egg custard: In a bowl, whisk together eggs, heavy cream, cheese, salt, and pepper.
3. Assemble the tart: Spread the shallot and sun-dried tomato mixture over the pre-baked crust. Pour in the custard mixture.
4. Arrange the asparagus: Trim the asparagus to fit the tart and arrange in a sunburst pattern on top.
5. Bake: Place the tart in the oven and bake at 375°F (190°C) for 25–30 minutes, or until the filling is set and slightly golden.
6. Garnish & serve: Let the tart cool slightly before slicing. Garnish with fresh thyme if desired.

Servings and Timing

• Servings: 6–8 slices
• Prep time: 20 minutes
• Chill time: 30 minutes
• Baking time: 30 minutes
• Total time: 1 hour 20 minutes

Variations

• Gluten-Free Crust: Use a gluten-free flour blend or a nut-based crust.
• Dairy-Free Option: Replace heavy cream with coconut cream and use dairy-free cheese.
• Add Mushrooms: Create an asparagus and mushroom tart by adding sautéed mushrooms.
• Try a Shallot Tarte Tatin: Instead of baking in a tart shell, caramelize shallots in a pan, top with puff pastry, and bake upside-down.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving to maintain crispness.

FAQs

1. Can I make this tart ahead of time?

Yes, bake the crust and prepare the filling in advance. Assemble and bake just before serving.

2. What’s the best cheese for this tart?

Gruyère, goat cheese, or feta work well for a flavorful filling.

3. Can I use store-bought pie crust?

Yes! A pre-made crust saves time while still delivering great results.

4. How do I prevent a soggy crust?

Blind bake the crust before adding the filling to keep it crisp.

5. Can I add other vegetables?

Absolutely! Leeks, mushrooms, or zucchini would make great additions.

6. Is this tart good for brunch?

Yes! It’s an excellent choice for a light brunch or lunch.

7. Can I use puff pastry instead of tart dough?

Yes, puff pastry makes a flakier, crispier alternative.

8. What can I serve with this tart?

A fresh green salad, roasted potatoes, or a light soup pair well.

9. Can I make mini tartlets instead?

Yes! Use a muffin tin for tartlets savory—reduce baking time to 15–20 minutes.

10. What’s the best way to cut asparagus for the tart?

Trim the tough ends and slice spears in half lengthwise for an elegant look.

Conclusion

This Asparagus and Shallot Tart is a delightful savory tart recipe that’s both elegant and easy to make. Whether served as part of an Easter brunch, a light spring dinner, or a special gathering, it’s sure to impress with its flaky crust, creamy filling, and vibrant asparagus topping. Try it today for a delicious seasonal dish that celebrates fresh flavors!