Asparagus And Onion Tart Recipe

I made this Asparagus and Onion Tart and I gotta say, it’s super chill how the puff pastry, tender asparagus, crispy onion, and melty Gruyère all come together to create a snack that feels fancy even when I mess up a step or two.

I think this Asparagus And Onion Tart is my new favorite recipe. I like the crisp puff pastry with fresh asparagus and thinly sliced yellow onion sautéed in olive oil.

The eggs, heavy cream and Gruyère offer protein and fat. Its a balanced dish with garlic, salt, pepper and thyme.

Ingredients

• Flaky puff pastry adds a buttery crunch and satisfying carbohydrate base.
• Fresh asparagus is crunchy, fiber-rich and loaded with vitamins for extra health benefits.
• Yellow onion brings natural sweetness and depth of flavor while giving antioxidants and nutrients.
• Gruyere cheese adds a rich, savory taste and protein boost to the tart.
• Eggs provides essential protein and fats to bind and cream the dish just right.
• Garlic adds a punch of flavor and has known health benefits that boost immunity.
• Heavy cream makes the tart luxuriously smooth and adds a mild, rich taste.
• Olive oil enhances the aroma and helps cook the vegetables evenly while being heart healthy.

Ingredient Quantities

• 1 sheet puff pastry, thawed out
• 1 lb fresh asparagus, trimmed and cut into about 2-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1 garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking sheet or line it with parchment paper.

2. Unfold the puff pastry onto the sheet and press it gently into a neat rectangle.

3. Toss the asparagus pieces in a bowl with a pinch of salt and pepper; set aside while you work on the onions.

4. Heat the olive oil in a large skillet over medium heat, then add the thinly sliced onion and minced garlic, cooking them until they turn soft and a bit golden, about 5 minutes.

5. Spread the cooked onions evenly over the puff pastry, then arrange the asparagus pieces over them making sure they’re fairly distributed.

6. In a separate bowl, whisk together the eggs and heavy cream until well combined; then mix in the grated Gruyère, a little more salt and pepper and the fresh thyme if using.

7. Pour the egg and cream mixture evenly over the asparagus and onions on the puff pastry.

8. Place the baking sheet in the oven and bake for about 25 to 30 minutes until the pastry is puffed up and golden and the filling is just set.

9. Remove the tart from the oven and let it rest for a few minutes before slicing it into portions.

10. Enjoy your Asparagus and Onion Tart warm, perfect for a light meal or a tasty snack!

Equipment Needed

1. Oven set to 400°F – you’ll need it for baking so make sure it holds the right temperature
2. Baking sheet – either lightly greased or lined with parchment paper
3. Large bowl – use one to toss the asparagus in salt and pepper
4. Knife and cutting board – for slicing the onion, mincing the garlic, and prepping the asparagus
5. Large skillet – to cook the onions and garlic in olive oil
6. Spatula or wooden spoon – for stirring the onion and garlic until they turn soft and golden
7. Another bowl and a whisk – to mix together the eggs, heavy cream, grated Gruyère, and seasonings accurately
8. Measuring cups and spoons – to ensure you add the right amounts of olive oil, cream, and seasonings without any mishaps

FAQ

• Q: Can I use a different cheese instead of Gruyère?
  
  A: Yep, you sure can. Cheddar or even mozzarella can work fine, but they might change the flavor a bit. Experiment if you want, its all about what you like.
• Q: Do I need to pre-cook the asparagus before adding it to the tart?
  
  A: Not really. The asparagus cooks as the tart bakes in the oven, but if you like them a bit softer, you can give them a quick blanch first.
• Q: How do I know when the tart is done?
  
  A: The tart is ready when the puff pastry is golden and puffy and the egg mixture is set. It usually takes around 25 to 30 minutes at 400°F.
• Q: Can I make this tart ahead of time?
  
  A: Sure, you can make it ahead. Just keep in mind that if you reheat it, the puff pastry might lose a bit of its crispiness. Best enjoyed fresh if possible.
• Q: What can I do if my puff pastry seems soggy?
  
  A: Try to pat the veggies dry before adding them and avoid putting too many watery ingredients on top. That usually helps keep the pastry crisp during baking.

Asparagus And Onion Tart Recipe Substitutions and Variations

• For puff pastry, you can try using a pre-made pie crust instead. It won’t be as flaky but works pretty well in a pinch.
• If you dont have Gruyère cheese, Swiss or Emmental cheese makes a good substitute and gives you a similar nutty taste.
• Instead of heavy cream, you might mix half-and-half with a little melted butter to get a thicker consistency.
• For fresh thyme leaves, dried thyme is another option. Just use half as much since its flavor is more concentrated.

Pro Tips

1. Make sure you let that puff pastry come to room temp a bit before you roll it out. It makes it way easier to work with and helps it bake evenly instead of coming out tough.
2. When you’re cooking the onions and garlic, try not to rush it. Let them brown slowly for that sweet, soft flavor. If you cook them too fast, you might miss out on that extra yummy taste.
3. Don’t cram too many asparagus pieces into one spot. Spread them out so they get a little crisp and don’t end up soggy in the middle of the tart.
4. Once your tart’s out of the oven, let it cool for a few minutes. If you slice it right away, the yummy cream mixture might run or end up messy. Enjoy your tasty treat!