Asparagus Tart

A golden crust is filled with a creamy egg mixture that includes Gruyère cheese and asparagus spears.

[quicklook-recipe prep_time=”20 min” cook_time=”25 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 pound fresh asparagus, trimmed
  • 3 cups water
  • Pastry for single-crust pie (9 inches)
  • 2/3 cup shredded Gruyère or Swiss cheese, divided
  • 1/2 cup minced fresh flat-leaf parsley
  • 4 eggs, lightly beaten


  • 3/4 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg


[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]On a lightly floured surface, roll out pastry into a 13-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Place pan on a baking sheet. Bake at 400°F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. [/step-item]


[nutrition-info calories=”233″ calories_fat=”” fat=”15g” sat_fat=”7g” choles=”132mg” sodium=”326mg” carbs=”16g” sugars=”” protein=”8g” fiber=”1g”]

Diabetic exchanges: 2 1/2 fat, 1 starch, 1 lean meat


    Popular Videos

    Originally Published in Reader's Digest