Recipe details
Lunch
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Potato Asparagus Tart
1h
3 servings
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This elegant Potato Asparagus Tart combines thinly sliced potatoes and fresh asparagus arranged in a beautiful pattern atop a flaky pastry base. The vegetables are nestled in a creamy herb-infused custard and topped with melted cheese for a dish that's as visually stunning as it is delicious. Perfect for brunches, light lunches, or as a sophisticated side dish, this versatile tart showcases spring vegetables in a buttery, savory package that's sure to impress guests while being surprisingly simple to prepare.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
5 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the puff pastry
Thaw puff pastry according to package instructions if frozen. Roll out the pastry on a lightly floured surface to fit your tart pan or to form a rectangle on the baking sheet. If using a tart pan, gently press the pastry into the pan, trimming any excess. If using a baking sheet, fold over the edges to create a 1/2-inch border.
Par-bake the crust
Prick the bottom of the pastry all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until just starting to color. Remove from oven and reduce temperature to 375°F (190°C).
Prepare the potatoes
Wash and peel the potatoes. Using a mandoline or sharp knife, slice the potatoes into very thin rounds (about 1/8-inch thick). Place potato slices in a bowl of cold water to prevent browning.
Prepare the asparagus
Wash the asparagus and trim the woody ends. If asparagus is thick, slice in half lengthwise for more even cooking. Cut to fit the tart if necessary.
Prepare the custard
In a medium bowl, whisk together eggs and heavy cream. Peel and mince the garlic cloves. Add minced garlic, chopped thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the egg mixture. Whisk until well combined.
Prepare the filling
Drain the potato slices and pat dry with paper towels. In a bowl, toss potato slices with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Layer the potatoes
Arrange potato slices in overlapping rows on the par-baked pastry, leaving a small border around the edge. Start from the outside and work your way in, creating a spiral or concentric circle pattern.
Add the asparagus
Toss asparagus with the remaining 1 tablespoon olive oil. Arrange asparagus on top of the potatoes in a decorative pattern. You can create a lattice pattern or simply arrange them in rows.
Add the custard
Gently pour the egg and cream mixture over the vegetables. Make sure it seeps between the vegetables without overflowing the crust.
Add cheese
Sprinkle grated Gruyère cheese evenly over the top of the tart. Cut butter into small pieces and dot over the cheese.
Bake the tart
Place the tart in the preheated oven. Bake for 30-35 minutes until the custard is set and the top is golden brown. The asparagus should be tender and the potatoes cooked through.
Rest before serving
Remove from oven and let rest for 10 minutes before slicing. This allows the custard to set completely for cleaner slices.
Slice and serve
If using a tart pan, remove the tart from the pan. Slice into wedges or squares. Serve warm or at room temperature.
Garnish (optional)
Garnish with additional fresh thyme leaves before serving if desired.
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