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
Author:
Ingredients
  • 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
Instructions
  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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Linguine and Zucchini On Your Table In Minutes

pasta with veggies

We all need a quick go to meal, one that we can put together in minutes without much thought. This recipe uses ingredients that are very inexpensive and easy to find but when put together tastes like a million bucks!

Linguine and zucchini, a match made in heaven, but truth be told you can really use any shape of pasta for this dish, use what you have and like, you can’t go wrong.

Zucchini coins that are pan fried in olive oil gives you the flavor base along with toasted breadcrumbs, pecorino cheese, parsley and toasty nuts and of course my choice, good old fashioned toothsome linguine pasta.

pasta and veggie

Fry up as many zucchini you like, you’d be surprised how many slices you get from just one good sized zucchini. You can go heavy on the veg and light on the pasta amount, or visa versa, it’s up to you.

fried zucchini

When you pan fry the zucchini it goes really fast, it doesn’t take long before you’ll get a nice golden brown color on them. The time it takes you to boil the water you’ll be done with the frying.

 

linguine with vegetables

This is such a satisfying and comforting dish quick to make for mid week or the weekend, I hope you make this linguine and zucchini for your family!

5.0 from 2 reviews
Linguine and Zucchini On Your Table In Minutes
 
Author:
Ingredients
  • Linguine pasta, or any other of your choice, ½ lb. or 1 lb. However much you want to make
  • 1 or 2 zucchini, medium sized sliced into coins
  • 2 shaved garlic cloves
  • a generous handful of toasted walnuts, grated Pecorino or Parmesan along with breadcrumbs, preferably homemade
  • chopped parsley
  • red pepper flakes, (optional)
  • olive oil
Instructions
  1. In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
  2. Have your salted pasta water going while you’re frying up the zucchini.
  3. When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
  4. Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
  5. Gently toss in half of your zucchini coins, combining well.
  6. If you feel you need to loosen things up add in some of the pasta water.
  7. You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
  8. Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

 

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Springtime Panzanella Salad

springtime panzanella

Classic panzanella is made with bread and fresh ripe tomatoes and it’s a very popular dish to make in the summertime when tomatoes are at their peak. My springtime panzanella salad presented here, which is obviously a twist on the classic, highlights peak season asparagus and other spring produce that is available now.

This version features some cooked vegetables as well as raw, a dreamy vinaigrette made with a good quality olive oil and of course crispy chunks of toasted bread throughout.

springtime panzanella

This spring green version is crisp and light, it’s hearty enough to stand alone or pretty enough to be side by side next to the perfect main of your choice. So you might want to consider this for your next party , picnic or BBQ.

springtime panzanella

Grab a baguette, slice it up and toss with olive oil, a little salt and pepper and a touch of granulated garlic, place into a hot oven until nice and crispy, then break it into crispy chunks so you can scatter throughout the salad.

This springtime panzanella salad is filled with fresh asparagus that has been blanched and thrown into an ice bath then completely padded dry, ribbons of yellow squash made with a vegetable peeler, english cucumber slices, chunks of orange pepper, red onion, defrosted peas or fresh, radish slices, sliced cherry tomatoes, a handful of arugula topped with shaved parmigiano reggiano and fresh basil.

No need for exact measurements, depending on the size of your platter just fill it with the above mentioned ingredients placed evenly all around. You can easily add, remove or change up some of the ingredients and customize it to  your own personal liking, even changing up the bread if you so desire.

springtime panzanella

Now let’s talk about the vinaigrette, I like to make it in a small mason jar by adding 1 part red wine vinegar to 3 parts of your best olive oil, add in 1 teaspoon of mayo (yes mayo) a pinch of oregano, salt and pepper then shake, shake, shake.  That’s it! Just spoon it all over and serve immediately.

Serve this up to your family and friends with all the seasonal veggies that are available right now and enjoy every bite!

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