Spring Asparagus Tart

Spring Asparagus Tart

When fresh asparagus hits farm stands, spring is definitely in season.
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Spring Asparagus Tart

When fresh asparagus hits farm stands, spring is definitely in season.

  • 1 1/2 cup instant flour (such as Wondra)
  • 1/2 teaspoon salt
  • 2/3 package Lurpak® Slightly Salted Butter cut into bits and chilled
  • 1/3 cup cold water
  • 3 eggs
  • 1 1/4 cup heavy cream
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 8 stalks trimmed and blanched asparagus cut in half lengthwise
  • 3 tablespoons Lurpak® Slightly Salted Butter
  • 1 cup grated Arla® Dofino® Creamy Havarti Chunk

Instructions

Prepare the crust: In the bowl of a food processor, combine flour, salt, and butter. Process until a fine meal. Add water and process into dough. Remove, wrap, and chill for 30 minutes. Roll the dough on a lightly floured surface, until a ¼-inch thick, 11-inch round. Transfer the dough to the tart shell and gently press it into the bottom and sides. Chill for one hour. Preheat oven to 425°F. Prick the bottom of the tart with the tines of a fork. Line the tart with foil and fill with dry beans to hold down the crust. Bake for 10 minutes. Remove the beans and foil, continue baking for another 5 minutes. Remove and set aside. Prepare the filling: Combine the eggs, cream, parsley, and salt. Stir in cheese and transfer mixture to the tart shell. Arrange asparagus on top and bake until puffy, about 30 minutes. Set aside for 10 minutes before cutting into wedges. Serve warm or room temperature.