One of the only pastry recipes I can reliably make well is a classic flaky crust tart. You can fill that dough with either sweet or savory fillings, and an egg based tart (aka quiche) is great for breakfast, lunch, or dinner. For this one, start with a little blanched asparagus……and then caramelize some onions well.You’ll need to make sure that both the asparagus and the onions are cooled before adding them to the crust so they don’t melt the butter in the dough – that’s what makes the flaky layers and makes my tart crust so irresistible. You can purchase a pre-made crust, but I assure you that my technique is easy and fool proof – and so much better!Next grate or shave some cheese over the top. I used Parmigiano Reggiano, but Gruyere would work well also.Finally, pour in the egg mixture and top with a few more shavings of cheese before baking until puffy and set.Egg based tarts always come out of the oven very puffy like this, but almost always deflate quite a bit. Don’t be alarmed by that, as it’s normal. Let cool slightly before you try to unmold the tart from the pan and slice.
- 1 flaky pie crust shaped into an 11″ tart pan with a removable bottom
- 1 asparagus spears, blanched and cut into 1 inch pieces
- 1 medium onion, sliced and sauteed until caramelized
- 4 ounces cheese, grated or shaved
- 10 large eggs
- 2 cups milk, half and half, or cream
- salt and pepper, to taste
- After asparagus and onion have cooled slightly, layer them on the bottom of the tart pan. Top with most of the cheese. Place the tart pan on a baking sheet lined with foil to protect against any spilling over in the oven.
- Beat eggs and milk together and season them with salt and pepper. Pour egg mixture over the vegetables and cheese. Bake at 375 degrees until eggs are set, about 45 minutes. Let cook for a couple of minutes before removing the tart from the pan to slice and serve.