Asparagus Tart will be the lovely star of your springtime brunch between its garlic-laced asparagus and mushrooms, savory ham and Swiss, and flaky, buttery crust!
-Marcia
"This was so light yet satisfying. We just loved the flavor combos in this Asparagus Tart."
• Asparagus • Mushrooms • EVOO + Butter • Garlic • Pie Crust • Shredded Swiss • Cubed Ham • Parsley • Eggs • Half and Half • Salt + Pepper
Roll out pie crust, press it into tart pan, chill, and then blind bake for 12 minutes. Then sprinkle with cheese.
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Trim and discard tough ends from asparagus and cut off tops of spears and set aside. Cut remaining spears into 3/4" pieces.
Sauté asparagus and mushrooms, stirring occasionally. Add garlic and sauté until asparagus is crisp-tender and liquid has evaporated.
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Place the asparagus mushroom mixture in the bottom of the blind baked crust. Add ham and parsley.
In a small bowl, beat together the eggs, half-and-half, salt, and pepper.
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Pour the egg mixture into the crust. Arrange reserved asparagus tops over egg mixture. Sprinkle with remaining cheese.
Bake for 30 minutes or until knife inserted near center comes out clean and edges of crust are light golden brown.
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Loosen the edges of the crust, lift the center from the tart pan, and slice. Serve warm or at room temperature.
-Brie
"We enjoyed this Asparagus Tart for Easter brunch. It was delicious!"
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