This tart is a little more elegant than a standard quiche, and intended to be baked in a 9- or 10-inch flan ring or loose bottom fluted pan – the kind where you can detach the bottom from the sides after baking. But if you don’t have either of those pieces of kitchen equipment, you can bake the tart in a regular pie pan. A shallow, metal, 9-10 inch pie pan will work best. [originally posted in 2023, with significant update in 2025; I mean, look at that crust from 2023 – way too thick!]
Crust:
1 1/2 cups flour, unbleached white recommended
a pinch or two of kosher salt
1 tablespoon sugar
8 tablespoons cold unsalted butter, cut into bits
1 tablespoon vegetable shortening
4 tablespoons cold water
Filling
1 pound of medium asparagus, trimmed and washed
1 tablespoon butter
4 large green onions sliced thinly, or about 3/4 chopped onions, or leeks, or allium of your choice
Kosher salt & freshly ground black pepper, to taste
4 ounces Gruyere or Asiago or Parmesan cheese, grated
2 large eggs and one egg yolk (save the white for another purpose)
About 1 1/2 cups heavy cream or half & half or a combination (I used 1/2 cup cream and the rest half & half)
- Make the crust: combine the flour and salt in a bowl , food processor, or bowl of a stand mixer. Slice in the butter, and mix with your fingertips or a pastry blender, or pulsing in the food processor, or with the paddle attachment of the mixer until most of mixture resembles coarse meal with only a few butter lumps. Drizzle water in and mix just until the dough starts to come together, adding water by the tablespoon if needed.
- In the bowl or on a floured surface, gather the dough into a ball, and flatten into a disk. Wrap airtight in plastic wrap or other reusable wrapping and chill for at least 30 minutes and up to 2 days.
- Make filling: bring several inches of water to a boil in a wide deep skillet, add salt, and then add the asparagus spears. Cook just until the asparagus is bright green, then with tongs transfer to a colander set in the sink, and run cold water over to stop the cooking. Drain the asparagus well.
- Empty the skillet and dry it, then melt the butter and sauté the green onion (or whatever allium you are using) gently until tender but not browned. Meanwhile cut the tips off the asparagus in about 3-inch lengths and slice the remaining stalks into 1-inch pieces. Reserve the tips. When the onion is soft add the sliced asparagus, season with salt and pepper, mix well, and remove from the heat.
- Assemble the tart: heat the oven to 400°, and arrange a rack near the middle and one near the bottom. Roll out the crust and fit it into the pan of your choosing. If using a flan ring or fluted tart pan place it on a cookie sheet or pizza pan lined with parchment to catch any drips. Trim the overhang, leaving enough to build up a double thickness for a nice sidewall. If using a pie dish crimp the edges, and optionally set it on a cookie sheet or pizza pan to catch any drips.
- Spread all but a small handful of cheese over the bottom of the tart. Combine the eggs and egg yolk in a 2-cup spouted measuring cup and add enough cream or half & half to fill the cup to the 2-cup line (about 1 1/2 cups). Spoon the onion and sliced asparagus stalks into the crust and pour the egg and cream mixture over. Scatter the asparagus tips over the custard and sprinkle the remaining cheese on top.
- Place the tart on the bottom rack and bake for about 20 minutes till mostly set. Move the the upper rack and bake another 10-15 minutes until set, browned, and slightly puffed.
- Cool tart on the baking sheet on a rack for 10-15 minutes, then if using a flan ring loosen the edges with a small sharp knife, and lift the ring off for easier cutting. If using a fluted tart pan, set the tart on an inverted bowl that’s smaller than the tart pan, and the sides will drop off and leave the tart intact on the metal bottom of the pan. Remove to a flat surface for easy cutting. Serve warm or at room temperature.