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Asparagus Tart

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15MIN
45MIN
4

Directions

1
Preheat the oven to 350°F (176°C).


2
Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach, if using.


3
Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted Hiland Dairy Butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan.


4
Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.


5
Drain the asparagus and the spinach, if using, and pat them completely dry.


6
If using spinach: Arrange a layer of spinach on the phyllo. Sprinkle lightly with salt and pepper. Add the Gruyere, a second layer of spinach, and season again. Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.


7
Arrange the spears in a row on the tart. Brush the exposed pastry edges with a little butter.


8
Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.


9
If not using spinach: Sprinkle the Gruyere over the phyllo. Beat the eggs, cream, and nutmeg in a pitcher or bowl and then pour the mixture over the tart.


10
Arrange the spears in a row on the tart. Sprinkle lightly with salt and pepper.


11
Brush the exposed pastry edges with a little butter. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.


12
Bake the asparagus tart, uncovered, for 15 minutes.


13
Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more.


14
Let the asparagus tart rest a few minutes before slicing.


  • 1 bunch asparagus, ends snapped off
  • 1 bunch fresh spinich (about 20 largish leaves), stems trimmed (optional)
  • 4 tbsp. Hiland Butter, melted
  • 1 lb. phyllo, thawed according to package directions
  • 1 3/4 c. grated Gruyere
  • 3 large eggs, lightly beaten
  • 1 c. Hiland Whipping Cream
  • 1/4 to 1/2 tsp. freshly grated nutmeg
  • Sea salt and freshly ground black pepper
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 4


Amount Per Serving


Calories 880 Calories from Fat 510
% Daily Value*
Total Fat 56g 86%
Saturated Fat 31g 155%
Trans Fat g %
Cholesterol 165mg 55%
Sodium 1830mg 76%
Total Potassium 620mg 18%
Total Carbohydrate 68g 23%
Dietary Fiber 5g 20%
Sugars less than 1g %
Protein 27g %
Vitamin A 160% Vitamin C 35%
Calcium 60% Iron 35%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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