Posting this recipe feels kind of, sort of, almost like cheating. It’s a variation on the savory tart/quiche recipe I’ve been using all the time since this past fall. With the late spring in the Midwest this year, there’s still a lot of asparagus around, and I’d have a hard time thinking of anything easier and more satisfying to do with it than this. I made the tart shown here with about a pound of asparagus, and some fresh thyme. A week or so later, I made another one for a new friend who’s eating gluten free, without the crust, with slightly less asparagus, and adding some leftover potatoes and onions. This really is one of those recipes (my favorite kind) that encourage experimentation and new flavor combinations.
Asparagus Tart Variations
Refer to the original recipe for the cornmeal crust, if making a crust, and more filling ideas.
For the asparagus, either broil it lightly first for more smoky flavor, or simply wash, and chop it into approximately equal diagonal segments, discarding any tough or dried out ends.
Optional: prepare potatoes as for the potato and green chile tart, or use any other leftover cooked potatoes you happen to have around.
For the Filling:
A generous splash heavy cream or milk
A few Tablespoons grated cheese (I like a hard cheese such as Parmesan)
Fresh ground pepper
(Salt is optional, depending on your taste, and saltiness of cheese)
Fresh thyme or other fresh herbs to taste (Tip: if the stems are sturdy enough, you can get most of the thyme leaves off by grabbing the stem near the top and running the fingers of the other hand down the stem from top to bottom.)
Feel free to add an extra egg, and a little more of the other ingredients, if it seems like there’s not enough filling for the veggies you have.
If not using a crust, make sure to grease your pan thoroughly.
Mix the cut asparagus (and potatoes) in with the filling, and pour into the pan/crust. For the second variation, I sprinkled the top with minced garlic and more Parmesan, which puffed and browned as the tart cooked for a tasty crispy top.
Bake at 375° F for about 40 minutes, turning once, until the tart is golden on top, puffed up, and just moist inside when tested with a knife.