Description

This Asparagus and Shallot Tart is a golden-baked masterpiece with a flaky, buttery crust and a rich, savory filling. Vibrant green asparagus spears are beautifully arranged in a sunburst pattern, contrasting with the creamy, cheesy egg custard. Caramelized shallots and sun-dried tomatoes add a perfect depth of flavor, making this dish a delightful balance of sweet and savory—ideal for Easter brunch or a springtime feast!

Ingredients

Units Scale

For the Crust

1 1/4 cups all-purpose flour
1/2 cup unsalted butter (cold, cubed)
1 teaspoon salt
2–3 tablespoons ice water

For the Filling

1 bunch asparagus (trimmed)
2 shallots (thinly sliced)
3 eggs
3/4 cup heavy cream (or half-and-half)
1/2 cup Gruyère or Parmesan cheese (grated)
1/4 cup sun-dried tomatoes (chopped)
1 teaspoon Dijon mustard
1 tablespoon olive oil
Salt & pepper to taste
Pinch of nutmeg (optional)

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Instructions

1. Make the Crust

In a bowl, mix flour and salt. Add cold butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together.
Shape into a disc, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling

Heat olive oil in a pan over medium heat. Sauté shallots until caramelized (about 10 minutes).
In a bowl, whisk eggs, cream, Dijon mustard, cheese, salt, pepper, and nutmeg.

3. Pre-Bake the Crust

Preheat oven to 190°C (375°F).
Roll out the chilled dough and press it into a tart pan. Prick with a fork and blind bake with pie weights for 10–12 minutes, until lightly golden.

4. Assemble & Bake

Spread caramelized shallots and sun-dried tomatoes over the crust.
Pour the egg mixture on top.
Arrange asparagus spears in a sunburst pattern.
Bake for 25–30 minutes, or until set and golden.

5. Serve & Enjoy!

Let cool slightly before slicing. Serve warm or at room temperature.

Notes

Make It Gluten-Free: Use a gluten-free tart crust.
Cheese Swap: Swap Gruyère for goat cheese or feta for a tangier taste.
Extra Flavor: Add a sprinkle of fresh thyme or lemon zest before serving.
Storage: Keeps well in the fridge for 2–3 days; reheat before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Brunch, Main Course
Method: Baking
Cuisine: French-Inspired, Spring, Easter