Spring Asparagus Tart For Mother’s Day Brunch

asparagus tart

This simple elegant tart is perfect for a special occasion brunch such as Mother’s Day which happens to be right around the corner. Start the day spoiling mom or those that are mother-figures in your life with this springtime tart and mimosa in hand!

ingredients for tart

The ingredients in this tart is what makes it so special, fresh spring asparagus, eggs, Parmigiano Reggiano and two types of cheese, Boursin which is a soft cheese filled with garlic and herbs, it really gives the tart a unique and delicious flavor. The other is a hard cheese which is a mix of cheddar and parmesan, although you can change it up with a gruyere or grated mozzarella if you can’t find it.

tart pan with phyllo dough

Another feature of this tart is the use of phyllo pastry for the crust, in my opinion it really makes it. The phyllo pastry serves as a crunchy base for the creamy filling.

If you ever were afraid to use phyllo, don’t be, it’s so forgiving! The key thing to remember is once you open up the package and lay the sheets out be sure to cover them with a damp cloth because they can dry out fast. If the sheets rip while you’re layering them no worries, just cover with another one, you won’t even see any flaws in the finished product.

asparagus tart

Phyllo gives the tart a rustic yet elegant look, here’s another springtime tart I made using phyllo with ricotta as the base.

savory asparagus tart

So golden brown and crispy!

slices of tart

A nice slice of this delicious tart alongside a fresh salad is the way to go.

arugula salad

I like to serve this arugula, avocado and cucumber salad with shaved parmigiano and a fresh lemon and olive oil dressing, it’s the perfect accompaniment.

plated asparagus tart

Serve warm or at room temperature, either way you’re in for a treat!

5.0 from 1 reviews
Spring Asparagus Tart For Mother's Day Brunch
A simple, elegant tart perfect for a special occasion
  • Tart pan with removable bottom, I used a 12x8 pan
  • 1 lb. or bunch of fresh asparagus, preferably not thick ones, cleaned and trimmed
  • 7-8 sheets of phyllo pastry, be sure to cover the sheets with a damp cloth while in use
  • 1 stick of melted butter, unsalted
  • 6 eggs
  • 1 package of Boursin cheese, garlic and fine herbs, 5.2 oz
  • 1 very heaping cup of shredded cheese such as the cheddar parmesan mix I had or gruyere or mozzarella ( not fresh)
  • 2 heaping tablespoons of grated Parmigiano Reggiano cheese plus extra for sprinkling between. sheets
  • ½ cup heavy cream
  • zest of half a lemon
  • 1 teaspoon fresh thyme
  • salt and pepper to taste
  1. Heat oven to 375F.
  2. Place the asparagus single layer on a sheet pan and into the oven for 5 minutes just to soften slightly.
  3. Smash the room temperature Boursin cheese in a medium bowl to get most of the lumps out.
  4. Add the six eggs into the bowl and whisk together along with the heavy cream, zest, Parmigiano, thyme, and then fold in the shredded cheese, set aside.
  5. Put the tart pan on a rimmed sheet pan for easy in and out of the oven.
  6. Butter the tart pan sides and bottom with the melted butter.
  7. Then 1 x 1 layer a sheet of phyllo, overlapping sides then brush all over quickly with melted butter.
  8. On each sheet you can sprinkle a little Parmigiano and some black pepper.
  9. Repeat on each layer brushing the butter on top and sides adding a little Parmigiano and black pepper or you can do every other layer if you wish.
  10. When you reach the top fold in the sides to make a nice crust all the way around, don't worry if it doesn't look perfect, remember phyllo is forgiving.
  11. Butter the top crust all around the edge.
  12. Pour in all the creamy filling over the pastry crust.
  13. Arrange the asparagus stalks in a nice pattern on top of the cheese mixture.
  14. Bake at 375F 35- 40 minutes and it reaches a nice deep golden color.
  15. Cool it down before removing the sides of the pan then slide it onto a platter without the bottom which should slide off easily.
  16. Serve warm or at room temperature.


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Citrus Vanilla Biscotti With Pistachio

spring biscotti

These citrus and vanilla biscotti have just the right amount of sweetness with lots of crunch, a nice treat when you want a little something with your coffee or tea.

They’re light and satisfying, a nice seasonal change with the citrus and you can eat them plain, drizzle with a lemon glaze ( which is really good) or if you want to fancy them up, dip the ends in white chocolate and add some sprinkles for a nice colorful spring treat.

sliced up biscotti

You can also switch up the nuts that you use, I chose pistachios but slivered almonds would work as well, or just eliminate them if you’re not a nut lover.

cut biscotti

If you’re a dunker leave them plain like this and dunk away! I on the other hand am not a dunker, I prefer some crunch and frills.

decorated biscotti

Biscotti are sturdy, they pack well and stay fresh for a long time so they’re also great for gift giving too.

platted biscotti

Who wouldn’t enjoy this for an afternoon treat?

citrus vanilla biscotti

Get the coffee going!

Citrus Vanilla Biscotti With Pistachio
Spring and summer Citrus vanilla biscotti, you'll want to keep a stash of these!
  • 2 cups flour
  • 2 eggs
  • ⅔ cup sugar
  • 6 Tablespoons room temperature unsalted butter
  • 1½ teaspoons of baking powder
  • pinch of salt
  • 1 teaspoon each of lemon, orange and vanilla extract
  • zest of.1 orange and 1 lemon
  • ⅓ cup of pistachios or slivered almonds (optional)
  1. Heat oven to 350º Line a baking sheet with parchment.
  2. In a large bowl cream together the butter and sugar, add the eggs, extracts and zest.
  3. In a small bowl whisk the flour, salt and baking powder, then incorporate that to the wet ingredients.
  4. Fold in the nuts if using.
  5. Form two logs right on the parchment around 3x12 then pat them down to ¾ of an inch thick.
  6. Place into the oven for 25 minutes, then remove and let them cool completely.
  7. Turn oven down to 325 degrees.
  8. Then make slices with a serrated knife and stand them straight up on the baking sheet.
  9. Bake an additional 30 - 35 minutes according to your liking.
  10. You can eat them plain like that, or dip the ends in melted white chocolate, adding sprinkles, or finish them with a drizzle of lemon glaze made with 1 cup of powdered sugar and the juice of fresh lemons to reach the right consistency.


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Baked White Fish With Vegetable Salsa

veggie salsa on baked fish

Here’s a quick, easy, go-to meal you can make mid week or anytime. Baked white fish topped with a delicious and super flavorful vegetable salsa.

After you’ve chopped up your veggies for the salsa you’ll have dinner on the table in minutes!

flounder filets

I used flounder in this recipe because I came across some nice fresh filets, flounder is a delicate fish with tender flakes, but honestly any white fish will do.

Cod is a wonderful substitution as well as grouper, halibut and sole to name a few.  If the fish is more thick and dense your going to have to adjust the cooking time a little, but other than that the delicious results will be the same.

vegetable salsa

The vegetable salsa is the shining star of this dish, the bright colors and vibrant flavors make whatever fish you use really shine.

uncooked fish

fish ready for the oven

Just generously cover the uncooked filets all over with the salsa and then let the oven do it’s magic.

baked fish

The flavors will all meld together in great harmony.

baked whitefish

Such a light, healthy, colorful and good for you meal, enjoy!

5.0 from 1 reviews
Baked White Fish With Vegetable Salsa
A quick, colorful and intensely flavorful fish dish.
  • 1½ lbs. white fish filets of your choice such as cod, flounder, sole, grouper
  • 1 small zucchini, diced small
  • ½ red onion, diced small
  • ½ each of a yellow and orange pepper, diced small
  • a good handful of pitted mixed olives, slightly chopped
  • a good handful of sliced grape or cherry tomatoes
  • 2 garlic cloves, minced
  • a handful chopped parsley
  • olive oil
  • paprika
  • lemon wedges
  1. Place all your chopped vegetables into a bowl, add the parsley, garlic, everything for the salsa, then drizzle in enough olive oil to make it a loose consistency, salt and pepper to taste.
  2. Place your filets into a glass baking dish that has been drizzled with olive oil.
  3. Salt and pepper the filets and give them a light sprinkle of paprika.
  4. Generously top the filets with the vegetable salsa, covering the fish all over, add in a few lemon wedges.
  5. Place into a 400 degree pre-heated oven for 15-18 minutes.
  6. NOTE: I used flounder which is more delicate and less dense, but if using a thicker fish adjust the time accordingly.


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