Asparagus and Mushroom Tart

Asparagus and Mushroom Tart

On Tuesday, Mr. Man had a meeting with one of his higher-ups and had to go in to the office. Normally he works from home on Tuesday, and let’s me have a sleepy-in-day once a week. For a little while there it was looking like I wasn’t going to get a sleepy-in day – but at the last moment, Miss Thing made plans to go over to a friend’s house after school, so Mr. Man dropped her off and took the car. When I woke up, I had a whole day in front of me with no errands to run, no Miss Thing to pick up from school, and nothing between and something ambitious in the kitchen.


So I put on my thinking cap, and looked around for some ideas on what to do with these beautiful asparagus that I received in this week’s FFTY box. Finally, I decided on a tart. Having never tackled a pie crust, or anything like it – it seemed like just the right amount of challenge. Plus, I had this nifty tart pan that I’d picked up last week that I wanted to try out.

peppers mushrooms onions lemon cheddar

Of course, since I’ve never made a pie crust before, I needed to find a recipe. There’s about a million and one different pie crust recipes out there – but eventually I settled on the recipe in this post over at Chocolate & Zucchini. I did a little tweakerage, but used her measurements. Basically, I combined her measurements with a method for making pie dough that I’d seen on a couple of other sites using the food processor. Surprisingly, it came out really good – although my rolling technique needs some work. (How on earth do you turn a big blob of pie crust dough in to a perfectly round circle?)

Tart Dough

With the leftover dough, I lined a small tart pan that I had so that I could make a cute little tart for taking pictures of. If I’d had more little tart pans, it might have been fun to make a bunch of individual tarts… on the other hand, it might have just been really, really big pain in the you-know-what. Now that I know how easy whipping up a pie crust is though, I might just have to do it more often. Using the food processor turned the whole thing in to a couple of quick buzz-buzz on the pulse button and zip-bam-boom, pie crust!

Sauteed Aspragus and mushrooms

While the tart shell was baking, I assembled the ingredients for the filling – so that soon after the crust was done with the first bake, I was ready to fill’er up and finish her off. Or atleast, that was the plan. In case you were wondering – if you have a tart pan with a removable bottom, you might want to make sure that your crust doesn’t leak. Don’t ask me how I know this.

LG Top Mushroom Asparagus Tart

In spite of springing a leak, and an emergency transfer to a non-leaky pan – it did turn out delicious. And fortunately, the small tart was leak free. So remember, boys and girls, leaky tart shells are bad, mmmkay? I’m going to list the recipe as if I didn’t have a mini-disaster, because I’m thinking that you crazy kids at home might want to just take my word on the whole trying to move a loaded and leaky tart crust in to a different pan.

Pie Crust Ingredients:

  • 4.4 ounces Whole Wheat Flour
  • 4.4 ounces Flour
  • 1 tsp Kosher Salt
  • 1/4 cup Olive Oil
  • 1/2 cup Cold Water

Pie Crust Method:

  • Preheat Oven to 400°
  • Place the flour and salt in the bowl of a food processor
  • Pulse once or twice to combine
  • Add the Olive Oil, and blend until mixture is crumbly
  • While the food processor is on, drizzle in the cold water through the feed spout and blend until a ball forms
  • Roll out on a lightly floured surface until about 14″ around (ish)
  • line a 12″ Tart Pan, pressing up the sides and trimming excess
  • Lightly Prick bottom and sides with a fork
  • Bake for about 15 minutes, or until crust is no longer doughy

Filling Ingredients:

  • 1 lb Asparagus
  • 8 oz Crimini Mushrooms; sliced
  • 4 oz Serrano Ham; coarsely chopped
  • 3 Gypsy Sweet peppers; diced (about half a cup)
  • 2 large Spring Onions; diced (about 1/2 cup)
  • 4 cloves Garlic; minced
  • 1/2 cup Heavy Cream
  • 1/2 cup Milk
  • 3 eggs
  • 1/2 cup Cheddar Cheese
  • 2 tbs White Wine
  • 1 lemon; juiced
  • 2 tbs Butter
  • Kosher Salt to taste

Filling Method:

  • Trim last 1″ or so of Asparagus stalks, and discard. Cut remaining asparagus in to thin slices (Optional: Cut top 2-3 inches of the asparagus tips off of stalks and blanch, then top the tart with them – only cutting the middle part of the stalks in to slices. It’s not neccessary, but it makes for a lovely presentation)
  • Melt butter in a large skillet
  • Add the onions and saute until translucent
  • Clear a spot in the onions and add the Sweet Peppers. Saute until tender.
  • Push onions and peppers to the side and add Sliced Mushrooms. Saute until tender
  • Add the Asparagus and Garlic
  • Saute until asparagus is tender-crisp
  • Add the lemon juice and white wine
  • Simmer until liquid is reduced by 1/2
  • Remove from heat and add kosher salt to taste
  • In a small bowl, whisk together the eggs
  • Add the milk and Heavy Cream and whisk to combine
  • To assemble the tart, spread the asparagus mixture in to the bottom of the pre-baked 12″ tart crust
  • Top with Serrano Ham, cheddar cheese and Asparagus Tips (optional)
  • Bake in a 350° until set around the edges

Side Mushroom Asparagus Tart

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