Recipe

Asparagus and Roquefort Tart

Recipe
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Photo by Lizthechef

This recipe was entered in the contest for Your Best Asparagus Recipe

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
Lizthechef's Notes: Asparagus has just hit the farmers markets here in San Diego, beginning in late February. I wanted to make a tart featuring asparagus that was not overpowered by either bacon or pancetta...
Asparagus has just hit the farmers markets here in San Diego, beginning in late February. I wanted to make a tart featuring asparagus that was not overpowered by either bacon or pancetta. Roquefort provided the salt and depth I wanted, allowing the asparagus to be the highlight of the dish. Not much of a pie crust fan, I tried for more of a crisp pastry with a boost of flavor from the cheese added to the crust. Serve this rich tart in small slices for a starter or snack.

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Serves 6-8 as a starter

Pastry:

1 single, unbaked pie crust Ask a question about this ingredient

1 ounce roquefort Ask a question about this ingredient

1 tablespoon egg wash Ask a question about this ingredient

Once your crust has been prepared and properly chilled, preheat oven to 375 degrees. Roll out the crust on a floured surface. Sprinkle bits of the cheese onto the crust and lightly press into the pastry, using your fingers. Gently settle crust into a ceramic quiche dish, cheese side up, brush with egg wash and prick with a fork across surface.
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Bake crust for 20 minutes, or until browned. Remove from oven and add filling. (Leave the oven on).
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Filling:

1 teaspoon unsalted butter Ask a question about this ingredient

two scallions, chopped, white and light green parts only Ask a question about this ingredient

8 asparagus stalks, trimmed, peeled and cut into 3/4 inch pieces Ask a question about this ingredient

3 large eggs Ask a question about this ingredient

3/4 cups heavy cream Ask a question about this ingredient

4 ounces roquefort, crumbled Ask a question about this ingredient

While the crust is browning, saute scallions in small pan for a minute or two and set aside. Blanch asparagus in boiling, salted water for about two minutes. Drain and "shock" in ice water. Dry on paper towels and set aside. Beat the eggs with the cream and season to taste.
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Once the crust has browned, distribute asparagus, scallions and cheese evenly over the crust. Gently pour the custard over all. Bake for 25 minutes. Cool 10 minutes before serving.
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9 Comments on Asparagus and Roquefort Tart

Midge added about 1 year ago

Delicious!

Lizthechef added about 1 year ago

Thanks, Midge, but I've decided ChefJune is right about it being too spring-like, so I'm posting another one that is definitely "late winter" regardless of what area of the country we live in...

ChefJune added about 1 year ago

This sounds so delicious, but for me, asparagus screams SPRING!

Lizthechef added about 1 year ago

Sorry but it is spring here in San Diego...

MyCommunalTable added about 1 year ago

You can never miss with blue cheese and asparagus! Love it.

Lizthechef added about 1 year ago

Thanks, Elizabeth!

Lizthechef added over 2 years ago

I feel so foolish - thanks, yet again...my type doesn't do well with "1 1/2" so I type it out.

Lizthechef added over 2 years ago

Food52 team, why am I unable to correctly edit my ingedients that are singular - all these extra "s's" set my teeth on edge. My error, obviously. Thank you.