Nothing says spring like asparagus, and nothing says yum like a savory tart. Try this tart for lunch next to a tender salad with a lemony vinaigrette and your guests are sure to be impressed. Just don't tell them it only took a few minutes.
- Start by lining your tart shell with some puff pastry. I used my favorite homemade whole wheat puff pastry, but you could use regular store bought as it's not all that crucial in this recipe.
- Cook 15-20 stems of asparagus, depending on their size, until tender. I just cooked mine in a pan on the stove top with a drizzle of olive oil out of habit. You could steam them or even oven roast them (perhaps imparting a bit of smokiness?). This can be done well in advance, or you can use leftover asparagus from a previous meal.
- As they cool, cut them into smaller pieces and put them in a food processor. I just used my small prep food processor, no need for anything fancy. Be sure to get rid of any tough ends that won't blend easily.
- Add 1 tbsp cream to start, some salt, and pepper.
- Blend the mixture until it starts to become smooth and taste it to adjust seasoning.
- When the mixture is cooler, add one egg. Don't do this when it's too hot or it will cook!
- Continue blending, adding a little more cream if necessary. It should by the consistency of a thick milkshake.
- Pour the mixture into your tart shell and gently press some thick slices of sweet onion into the top.
- Place the tart on a cookie sheet (I recommend lining with parchment) and bake in an oven preheated to 425 for about 30 minutes. The crust should be golden and the onions may have a tinge of brown.
The tart can be served hot or cold.