14 hours ago
Tuesday, May 10, 2016
This little asparagus tart will make you very happy.
There is really no crust involved, which is my least favorite thing to make.......here, I used dried breadcrumbs for a nice crisp exterior crumb.
If you don't have one of these fancy schmancy rectangle tart pans, then of course, use a round one, or even a glass Pyrex pie dish. Anything will work.
The tart pans w/ removable bottoms, such as this one, sometimes leak, so that is why I made a breadcrumb crust, to hold in the filling.
I used the first batch of Jersey asparagus, a big difference in flavor from the stuff from Central America. I could eat it raw, it is so good.
This is very basic, but lovely enough for a brunch or party. I think the rectangle pan makes it look even fancier!
Asparagus Tart w/ Leeks & Bacon:
6 slices of bacon
1 large leek, sliced thin, white parts only
2 tbsp butter (divided)
1/2 bunch of asparagus (about 8-10 spears), trimmed and peeled
1/3 cup of Parmigiano Reggiano
salt & pepper
handful of breadcrumbs
Melt 1 tablespoon of butter in the microwave and with a pastry brush, brush the tart pan all over the nooks and crevices with the butter.
Add about 2 tbsp of dried seasoned breadcrumbs (the kind in the tall can are fine) to the buttered tart pan and shake all over to adhere the breadcrumbs. It's ok if some of the crumbs fall off.
Lay the prepared tart pan on a parchment paper lined baking sheet.
Cook the bacon in a skillet until crisp, crumble and set aside. Drain the grease out of the pan and add in the other tablespoon of butter.
Saute the leeks on medium heat until soft and creamy. Let cool.
Whisk the eggs with the cheese in a large bowl and add in the cooled leeks and bacon, saving a few pieces of the crumbled bacon for the top after the tart is done.
Pour the filling into the prepared tart pan and lay the trimmed asparagus spears on top.
Bake at 325F for 30 minutes, until puffed and golden.
Let rest in tart pan 10 minutes before removing the bottom.
Slice into thin slices and serve with reserved crumbled bacon on top.