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Asparagus, Bacon & Shallot Tart

2 reviews
Total Time
Prep: 40 min. + cooling Bake: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by paula nolan, Granite Bay, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 04, 2022

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

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Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Test Kitchen Approved

Asparagus, Bacon & Shallot Tart

Contest Winner
2 reviews
Prep Time 40 min
Cook Time 25 min
Yield 12 servings

Ingredients

  • Dough for single-crust pie
  • 1 pound fresh asparagus
  • 6 thick-sliced center-cut bacon strips, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs, lightly beaten
  • 1-1/4 cups half-and-half cream
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1/4 cup shredded Gruyere cheese
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edge. Refrigerate 30 minutes. Preheat oven to 400°.
    Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
  2. Trim tough ends from asparagus. Reserve 12 spears; cut remaining asparagus into 1/2-in. pieces.
  3. In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust.
  4. Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 367 calories, 30g fat (14g saturated fat), 109mg cholesterol, 441mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 11g protein.

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