Nothing says spring like. . .
. . . tiny, tender shoots of asparagus.
So, what happens when you add them. . .
. . . to a beautiful. . .
. . . savory. . .
. . . tart? Spring magic.
Asparagus Tart
Tart Shell:
- 3oz unsalted butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon fresh thyme
- 1/2 teaspoon kosher salt
- 1 rounded cup all purpose flour
Filling:
- I bunch baby asparagus
- 3 slices of thick cut bacon (you can sub gruyere cheese here if you are vegetarian)
- 2 small spring potatoes (red or yukon gold)
- 1 large shallot
- 2 eggs
- 3/4 cup half and half
- Salt and freshly ground black pepper.
Preheat the oven to 410.
Add the butter, water, oil, salt, and thyme to an ovenproof bowl. Place the bowl in the oven and leave it in there until the butter is melted, bubbling and just beginning to brown.
Pull the bowl out of the oven with an oven mitt or cloth and use that to stabilize the hot bowl while you quickly mix in the flour. When it forms a ball and pulls away from the edges transfer it to a prepared tart tin (I didn't have one so I just used my spring form tin). The dough will be hot, so be careful. When it has cooled enough to handle, press it out into the tin with your hands, trying to keep it as even as possible. Reserve a small ball of dough for filling cracks after par baking. Prick all over with a fork and bake for about 10-15 minutes or until it is lightly golden.
While the tart shell is in the oven, crisp the bacon in a skillet. When the bacon is cooked, take it out and add the shallots making sure to drain nearly all of the bacon fat out of the pan first. Saute the shallots until they are translucent.
Slice the potatoes very thin (almost see through). After the shallots are done, remove them from the pan and cook the potato slices ever so slightly or until the begin to become transparent.
Check your tart for any cracks after baking. If there are any, use your reserved dough to fill them.
Line the bottom of the tart with the potato slices. Then sprinkle the shallots and bacon (chop up the slices before adding them to the tart). Then carefully arrange the asparagus in a circular pattern.
Whisk together the eggs and half and half. Carefully pour the mixture into the shell.
Lower the oven temperature to 350.
Transfer the tart to the oven and bake for 30-40 min or until the custard is set in the middle.
Allow to cool for a bit. Serve with grilled bread and a fresh green salad.
Happy Spring!
~ Sarah
*Last time in Recipes: Grapefruit Coffee Cake
