Asparagus Tart
Ingredients
- 1 pound asparagus
- 1 parbaked pastry crust (see Note)
- 1 cup Cry Baby Cheese (you can substitute gruyere or compte)
- 1/4 cup grated Parmesan
- 1/2 shallot
- 2 large egg yolks
- 1 t thyme
- salt and pepper
- 1 t olive oil
Instructions
- Prep the asparagus and preheat the oven - Snap the tough ends off of the asparagus. Steam the asparagus spears for about 3 minutes, until they're crisp-tender, then plunge them into a bowl of ice water to stop the cooking. Drain and set aside. Preheat the oven to 400 ℉, convection bake setting.
- Mise en place - Mince the shallots, separate the eggs, grate the cheese.
- Combine the eggs and cheese - Mix together the cheeses, egg yolks, the minced shallot, the thyme, and salt and pepper.
- Assemble and bake - Spread the cheese mixture on the parbaked pastry crust. Chop the asparagus spears to your desired length and toss the pieces with a bit of olive oil and a pinch of salt. Arrange on top of the cheese mixture and press in gently. Bank for twenty minutes, or until the cheese mixture is puffed and beginning to brown.
Notes
My recipe for Gluten-free pastry crust is on the Crust and Pastry Variations page.