Yes, the Timeless Tart truly is timeless. There is something to love no matter your age or taste! The crust is golden and buttery and the filling is creamy, fluffy, hearty, and filled with garden-fresh asparagus. Smoky, sharp cheeses make for a playful mix that charms the taste buds whether you’re 8 or 88! Step outside your schedule for a moment, and enjoy a breakfast that knows that the morning meal should be enjoyed to the fullest: the Timeless Tart.
Ingredients
- 1 tablespoon all-purpose flour, plus more, to taste, for dusting the work surface
- 1 sheet frozen puff pastry (from a 17.3-ounce package of 2), thawed
- 1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips separated
- 2 teaspoons extra-virgin olive oil
- 4 large eggs, room temperature
- 1 cup heavy cream
- coarse salt, to taste
- 1 1/2 ounces Gruyère cheese, finely shredded
- 2 ounces fresh goat cheese, crumbled into large pieces
Directions
Step 1 –Using the extra flour, lightly dust a work surface, then roll out the puff pastry into a 14-inch square onto the surface.
Step 2 –Cut the pastry into a 13-inch round with a paring knife (you can use a bowl or a plate as a template).
Step 3 –Transfer the dough round to a 9-inch round baking dish or a 5 1/2-6-cup deep-dish pie plate.
Step 4 –Prick the dough round all over with a fork.
Step 5 –Freeze the dough until firm, about 30 minutes.
Step 6 –Preheat the oven to 350 degrees F.
Step 7 –Line the tart shell with parchment paper and fill with a pie weight or dried beans.
Step 8 –Place the tart shell on a baking sheet and bake until the edges turn a pale golden-brown, about 40 minutes.
Step 9 –Transfer the crust from the oven, removing the weights and the parchment paper.
Step 10 –Return the crust to the oven and bake until the bottom is dry and golden-brown, about 5-10 minutes.
Step 11 –Let the crust cool completely on a wire rack.
Step 12 –Bring a medium pot of lightly salted water to a boil.
Step 13 –Add the asparagus stalks and cook until crisp-tender, about 2 minutes.
Step 14 –Prepare an ice bath.
Step 15 –Using a slotted spoon, transfer the asparagus stalks to an ice bath to shock them.
Step 16 –Transfer the cooled asparagus stalks to a plate and pat them dry.
Step 17 –Add the asparagus tips to the boiling water and cook until crisp-tender, about 30 seconds.
Step 18 –Add more ice to the ice bath if needed.
Step 19 –Drain the asparagus and transfer the tips to the ice bath.
Step 20 –Drain the tips again when cooled and pat them dry.
Step 21 –In a bowl, toss the tips with the oil.
Step 22 –Transfer the asparagus stalks to a blender.
Step 23 –Add the eggs, the heavy cream, the remaining 1 tablespoon of the flour, and the salt to the blender and purée until very smooth.
Step 24 –Pour the asparagus custard into the crust.
Step 25 –Sprinkle the custard with the Gruyère cheese and the goat cheese.
Step 26 –Top the tart with the asparagus tips.
Step 27 –Bake until the edges of the custard are puffed, the top is golden-brown, and the center is set, about 40 minutes. Tent the tart with foil to prevent over-browning.
Step 28 –Let the tart cool on a wire rack for 15 minutes.
Step 29 –Serve.
