Spring Asparagus Tart For Mother's Day Brunch
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A simple, elegant tart perfect for a special occasion
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
  • 6 sheets of phyllo pastry or your desired thickness, 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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2022/04/spring-asparagus-tart-for-mothers-day-brunch.html