Asparagus and brie tart is a delightful way to celebrate the vibrant flavors of spring. With crispy pastry and creamy brie paired with fresh asparagus, it’s sure to be a hit at any occasion!
This recipe tackles issues of blandness and sogginess commonly found in tarts, delivering a flavorful, satisfying dish suitable for spring gatherings.
I remember trying to impress some friends once and nearly burnt the edges of my first attempt. But now, I know how to avoid that mistake, so my tarts come out looking lovely every time. It’s not just about taste; it can also feel special when you’re successfully serving a unique appetizer.
This recipe is reliable and easy, taking about 85 minutes from start to finish. You’ll combine the rich flavors of brie with fresh asparagus, creating something that makes your kitchen smell incredible. If you’re looking for another easy-to-make appetizer, check out my broccolini frittata!
Table of contents
Why You Will Love This Recipe
- Seasonal Freshness , The asparagus shines in this tart, bringing a vibrant green color and a fresh crunch that celebrates the arrival of spring. The combination with creamy brie makes it an inviting appetizer.
- Flaky Crust , The buttery, flaky pastry provides a sturdy base that complements the silky filling, ensuring each bite is a satisfying experience. It’s crafted to be light yet sturdy enough to hold the toppings.
- Make-Ahead Convenience , You can easily prepare the pastry dough and filling in advance, allowing for a stress-free cooking experience when hosting. Just assemble and bake right before serving!
- Flavorful Layering , The addition of garlic and lemon zest elevates the creamy texture of the brie, offering layers of taste that make each bite more exciting. This elevates simple ingredients into something special.
Spring Asparagus and Brie Tart Appetizer
- Prep Time: 60 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 85 minutes
- Yield: 4 to 6 servings 1x
- Category: appetizer
- Method: Baking
- Diet: Vegetarian
Description
A delicious asparagus and brie tart perfect for a vegetarian meal or appetizer.
Ingredients
- 1 1/2 cups (about 180 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1 pinch cracked black pepper
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons (30 ml) ice water
- 5 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 clove garlic, grated
- 1 teaspoon lemon zest
- 1 pinch salt
- 1 pinch black pepper
- 2 ounces (about 57 g) quality brie cheese, cubed
- 1/2 pound (about 225 g) fresh asparagus, blanched
- 1 tablespoon (15 ml) extra virgin olive oil
Instructions
- Step 1: In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon fine salt, and a pinch of cracked black pepper. Add the cold, cubed unsalted butter. Using your fingers or a pastry cutter, work the butter into the flour mixture until it becomes crumbly. Keep the butter cold to ensure a flaky crust.
- Step 2: Whisk together 1 large egg yolk with 2 tablespoons ice water. Stir this egg mixture into the flour and butter mixture, incorporating just until the dough forms. Be careful not to overwork it to maintain a tender texture. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
- Step 3: Lightly flour your work surface and roll the chilled dough out to about 1/4-inch thickness. Handle the dough gently to avoid cracking. Fit the rolled dough into tart pans, pressing to shape the edges smoothly without tearing. If the dough warms and becomes difficult to handle during rolling or shaping, chill it for an additional 10 minutes.
- Step 4: Preheat your oven to the appropriate temperature (not specifically listed, but bake times suggest around 350°F/180°C). Preheating ensures even cooking and a golden crust.
- Step 5: In a bowl, whisk together 5 large eggs, 1/2 cup heavy cream, grated garlic, and 1 teaspoon lemon zest along with a pinch of salt and pepper. Blend well until smooth. Gently stir in the cubed brie cheese ensuring an even distribution without curdling the mixture; avoid overbeating.
- Step 6: Blanch the 1/2 pound fresh asparagus by boiling for 2-3 minutes until tender but still crisp, then drain. Toss with 1 tablespoon extra virgin olive oil.
- Step 7: Pour the egg and cream filling evenly into the prepared tart pans with dough-lined bases. Arrange the blanched asparagus stalks on top of the filling in a visually appealing pattern to ensure each slice includes some asparagus.
- Step 8: Place the tarts in the preheated oven and bake for approximately 25 minutes or until the filling is set and the crust is golden brown. Watch carefully to avoid over-baking, which can dry out the filling. If the crust edges begin to brown too quickly, cover them with foil after 15 minutes of baking to prevent burning.
- Step 9: Remove tarts from the oven and allow to cool for several minutes before slicing. This resting time lets the filling set fully and melds the flavors.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Wrap with plastic wrap and place in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing: Wrap tightly with aluminum foil, place in a freezer container, and freeze up to 2 months. Thaw in the refrigerator before serving.
- Keep your butter cold when mixing into the flour to ensure the pastry becomes flaky.
- Avoid overworking the dough during mixing and rolling to prevent a tough crust.
- If the dough softens too much when rolling, chill it in the refrigerator for 10 minutes before continuing.
- To prevent a soggy crust, pre-bake the empty crust for 10 minutes before adding filling and asparagus.
- Cover crust edges with foil partway through baking to stop burning if the edges brown too fast.
- To keep the filling smooth and prevent curdling, whisk eggs and cream just until combined and gently fold in the brie.
- Blanch asparagus for 2-3 minutes before baking to ensure it stays tender but crisp in the tart.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Find it online: https://bakeitwell.com/asparagus-and-brie-tart
Ingredient Notes
- Asparagus: Pick tender stalks that are bright green with closed, tight tips. Fresh asparagus adds vibrant flavor and a crisp texture to the tart.
- Brie cheese: Go for a soft, creamy Brie, ideally at room temperature for easy spreading. It gives a rich, buttery flavor that pairs wonderfully with the asparagus.
- Puff pastry: Use a high-quality frozen puff pastry for a flaky, golden crust. Make sure it’s thawed properly; this affects how well it puffs during baking.
- Shallots: Choose shallots with firm, dry skin for sweetness and a mild onion flavor. Sautéing them helps to enhance their natural sweetness in the tart.
- Fresh thyme: Use fresh thyme for an earthy aroma; it complements the flavors beautifully. If you can’t find fresh, dried thyme works in a pinch.
- Asparagus: Pick tender stalks that are bright green with closed, tight tips. Fresh asparagus adds vibrant flavor and a crisp texture to the tart.
- Brie cheese: Go for a soft, creamy Brie, ideally at room temperature for easy spreading. It gives a rich, buttery flavor that pairs wonderfully with the asparagus.
- Puff pastry: Use a high-quality frozen puff pastry for a flaky, golden crust. Make sure it’s thawed properly; this affects how well it puffs during baking.
- Shallots: Choose shallots with firm, dry skin for sweetness and a mild onion flavor. Sautéing them helps to enhance their natural sweetness in the tart.
- Fresh thyme: Use fresh thyme for an earthy aroma; it complements the flavors beautifully. If you can’t find fresh, dried thyme works in a pinch.
Recipe Tips
- If the dough feels too warm while rolling, chill it for 10 minutes before continuing to avoid cracking.
- When the tart crust looks overly dark, cover it with foil 15 minutes into baking to prevent burning.
- If the filling curdles while mixing, avoid overbeating the eggs and whisk until just combined.
- For a soggy bottom, pre-bake the crust for 10 minutes before adding the filling and toppings.
- If the asparagus isn’t tender after baking, consider blanching it for 2-3 minutes before arranging it on the tart.
Serving Suggestions
Serve the asparagus and brie tart with mixed greens or a cucumber salad to provide a refreshing contrast. Pair with roasted cherry tomatoes or a light quinoa salad for additional depth of flavor.
Add to a brunch spread or serve as an appetizer at gatherings. Use as a filling in gluten-free wraps or as part of a vegetable platter alongside dips.
Top with balsamic glaze or a lemon vinaigrette to impart brightness. Consider a sprinkle of fresh herbs like chives or basil for extra flavor.
Recipe variations
- You can use alternative cheeses such as Camembert or goat cheese instead of brie for a different tangy flavor in the asparagus and brie tart filling.
- Add 1 teaspoon of fresh thyme or 1 tablespoon of chopped chives to the egg and cream filling mixture before baking, to introduce herbal notes elevated in this tart.
- Either fresh asparagus or frozen, previously blanched, can be used. If using frozen, make sure it’s thawed and patted dry to avoid excess moisture in the tart.
- If serving more people, double the filling using 10 eggs and 1 cup heavy cream, while making enough dough from 3 cups flour, to create multiple tartlets easily.
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How to Store?
To keep your asparagus and brie tart fresh and delicious, follow these storage tips:
Room Temperature: Place the tart in an airtight container at room temperature for up to 2 days, keeping it away from direct sunlight.
Refrigeration: Cover the tart with plastic wrap, then store in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Freezing: Wrap the tart tightly in aluminum foil, put it into a freezer container, and freeze up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
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