An asparagus tart that's simple to make but impressive in appearance. Perfect for spring brunches and light suppers.
A great horned owl has taken up a perch on the next block.
He’s big: two feet tall and wings aspan, four feet wide. And loud: since the mating season commenced in February, neighbors have asked, Did you hear The Owl last night? He woke me out of a dead sleep!
Two years ago, a pair of owls took up nest in a tree hollow a block the other direction. Soon there were little owls, owlets they’re called, all fluff and famish. Good neighbors, these owls, if a tad noisy. Family folk too, it’s nice to have little ones around. Welcome to the neighborhood!
Somehow this tart is light and rich at the same time. Still, it’s not hearty like a thick and eggy quiche so serve it with fruit salad or greens dressed with a year-round favorite, Orange & Cumin Vinaigrette.
ORANGE & CUMIN VINAIGRETTE is a simple, bright dressing that pairs beautifully with the creamy, woodsy custard tart. Just whisk the juices of an orange and a lemon with 2 teaspoons honey, 1/2 teaspoon ground cumin and a tablespoon of good olive oil. Stir in a clove of minced garlic and some chopped green onion. Just delicious!
ASPARAGUS CUSTARD TART
Time to table: 60 minutes
- 1 Pillsbury refrigerated pie crust (see ALANNA’s TIPS)
- 1 pound asparagus, woody ends trimmed
- 2 eggs
- 2/3 cup half & half
- 1/2 cup good cheese, grated (something flavorful such as Gruyère or Parmesan)
- 1 tablespoon fresh tarragon, minced (see TIPS)
- 1/2 teaspoon kosher salt
- Pepper to taste
Preheat oven to 450F. Bring crust to room temperature. Open onto a floured work surface, turn to lightly coat with flour, then turn again. With a rolling pin, working from the center out, gently and evenly thin the crust. Transfer to a lightly greased quiche pan. Double over the edge to form the sides, then pinch the top edge to form an attractive crust. Bake for 15 minutes. Cool.
Reduce oven to 350F.
Steam asparagus til cooked. Drain on paper towels to absorb moisture. Trim the spears to fit (see TIPS), spoke fashion with tips pointing out, atop the pastry.
Whisk custard ingredients and gently pour over asparagus. Bake for 20 minutes or until center jiggles slightly but is fully cooked. Serve warm or at room temperature. Also good cold!
More Recipe Ideas for Asparagus
More Brunch Recipes
© Copyright 2006 Kitchen Parade