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.

 

Signature

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

olive oil pound cakeHave you ever been instantly attracted to the title of a recipe? It happened to me the second I read the words olive oil and Chardonnay pound cake, and ever since I’ve been obsessing about making this cake!

I’m so glad my obsession turned into a reality because we loved this cake! It’s super moist from the olive oil with hints of chardonnay throughout, and the glaze was bright and bold.  A very special cake for a special occasion, this would be a wonderful addition to your Mother’s Day table that would cater to all the adults.
ingredients for a pound cake And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking!pound cake batter It’s a nice bubbly batter created by the chardonnay addition and you can actually smell the chardonnay as it’s baking in the oven, your kitchen will smell so good!frosting dripping I found this recipe on the Jordan Winery website, the original recipe finishes the cake off by brushing it with cognac, I wanted to try something different. Since chardonnay has notes of citrus and vanilla I decided to make a glaze using the zest of a lemon, lime and a mandarin orange along with vanilla. If I do say so myself I think the glaze took this cake way over the top! The flavors all blend amazing together, this is a cake for special summer events. It’s golden brown with a nice moist crumb and the chardonnay and citrus compliment each other perfectly. It’s very impressive!slice of pound cake I will be making this cake over and over again!

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze
 
Ingredients
  • 3 eggs
  • 1¼ cup sugar
  • ⅓ cup good extra virgin olive oil
  • ⅓ cup chardonnay
  • 1½ cup unbleached white flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon kosher salt
  • FOR THE GLAZE
  • 2 cups powdered sugar
  • the zest of ½ a lemon, lime and mandarin orange
  • ½ teaspoon vanilla
  • Squeeze the juice of all 3 citrus fruits until you get the right consistency for your glaze, slightly thick but still runny.
Instructions
  1. Preheat oven 350 degrees F. Butter a 9-inch cake pan, I used glass.
  2. With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add extra virgin olive oil and chardonnay. Stir to combine.
  3. Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
  4. Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
  5. Let it cool down a little before you pour the glaze on, cake should be warm but not hot.
Signature