Asparagus, Bacon & Shallot Tart Recipe

Name: Asparagus, Bacon & Shallot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for single-crust pie; 1 pound fresh asparagus; 6 thick-sliced center-cut bacon strips, coarsely chopped; 1 tablespoon extra virgin olive oil; 1 medium red onion, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon red wine vinegar; 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped; 1 tablespoon chopped fresh parsley; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 large eggs, lightly beaten; 1-1/4 cups half-and-half cream; 1-1/2 cups shredded sharp cheddar cheese; 1/4 cup shredded Gruyere cheese

Servings: persons

Pastry for single-crust pie
1 pound fresh asparagus
6 thick-sliced center-cut bacon strips, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, thinly sliced
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1-1/4 cups half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
1/4 cup shredded Gruyere cheese

1
Preheat oven to 400u00b0. On a lightly floured surface, roll pie pastry to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Prick pastry with a fork 5 or 6 times; line with a double thickness of foil. Fill with dried beans (or pie weights). Bake 12-15 minutes. Remove foil and beans (or weights); bake until light golden brown, 5 minutes more. Cool on a wire rack. Reduce oven setting to 375u00b0.
2
Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.
3
In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into pastry shell.
4
Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pastry for single-crust pie, 1 pound fresh asparagus, 6 thick-sliced center-cut bacon strips, coarsely chopped, 1 tablespoon extra virgin olive oil, and more.

Yes, Asparagus, Bacon & Shallot Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asparagus, Bacon & Shallot Tart

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