Asparagus Tart with Arugula Pesto

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Asparagus Tart with Arugula Pesto

 

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Asparagus Tart with Arugula Pesto

The Asparagus Tart with Arugula Pesto is a delightful blend of fresh, earthy flavors wrapped in a flaky, buttery tart shell. The homemade tart crust is lightly infused with lemon zest, which adds a bright, citrusy note that pairs beautifully with the rich, creamy filling. Freshly made arugula pesto provides a peppery, herbal depth, balanced by the creaminess of whipped cream and eggs. Blanched asparagus spears are laid across the tart base, offering a tender but crisp texture, while sautéed spinach adds another layer of earthiness.
This tart is both visually appealing and full of fresh, spring flavors, making it ideal for brunch, lunch, or a light dinner.
Prep Time25 minutes
Cook Time35 minutes
Wait Time30 minutes
Total Time1 hour
Course: Quiches and Pizzas
Cuisine: French
Keyword: Asparagus Tart with Arugula Pesto
Servings: 6
Calories: 237kcal

Ingredients

EQUIPMENT

  • A 14- by 4-inch rectangular tart pan with removable bottom

FOR THE TART SHELL

  • 1 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 pound cold unsalted butter, cut into 1/2-inch cubes
  • 1 teaspoon grated lemon zest
  • 1 large egg yolk
  • 1 tablespoon water

FOR ARUGULA PESTO

  • 0.2 pound arugula leaves
  • 0.3 cup + 2 teaspoons extra-virgin olive oil
  • 1 ounce pine nuts
  • Salt and pepper, to taste
  • 2 tablespoons grated dry cheese

FOR ASPARAGUS FILLING

  • 0.5 pound green asparagus spears, ends snapped and cut into sections to fit the tart pan crosswise
  • 0.3 cup + 2 teaspoons whipping cream
  • 0.5 pound spinach, stems removed, washed and spin-dried
  • 2 large eggs

Instructions

  • Preheat the oven to 400°F/200°C.
  • Make the shell: Pulse flour and salt in a food processor until combined. Add butter and zest, then pulse until mixture resembles coarse meal. Add yolk and water, and then pulse until dough forms a ball around the blade. Turn out dough onto a work surface and knead 3 or 4 times, then flatten into a rectangle. Press dough over bottom and up sides of rectangular buttered pan in an even layer with well-floured fingers. Place tart on a cookie sheet and chill shell for 30 minutes.
  • Make the asparagus filling: Steam the asparagus for about 6 minutes, leaving them crunchy; then refresh in ice cold water. Melt the spinach in a pan with a teaspoon of olive oil until soft, season with salt and pepper and drain.
  • Make the arugula pesto: In a food processor, chop arugula leaves and pine nuts. Then while the machine is running, slowly add the olive oil through the funnel. Season with salt and pepper, to taste.
  • Finish the tart filling: In a large bowl, whisk the eggs and cream together until homogenized - about a minute. Squeeze out any water from the spinach, roughly chop and add to the eggs and cream mixture. Add the arugula pesto and stir together until combined.
  • Build and bake the tart: Arrange the asparagus side by side crosswise on the bottom of the tart shell. Cover with the spinach mixture and sprinkle with grated cheese. Bake in preheated oven on the bottom shelf for about 35 minutes or until golden brown.

Cooking Tips for Asparagus Tart with Arugula Pesto:

  1. Chilled Tart Shell: For a flaky crust, be sure to chill the dough before baking. This prevents shrinking and ensures even cooking.
  2. Pre-Cooking Asparagus: Blanch the asparagus briefly before adding it to the tart to ensure it stays vibrant and tender.
  3. Pesto Customization: Add a touch of lemon juice to the arugula pesto if you prefer a brighter, tangy flavor. Feel free to swap in walnuts or almonds if pine nuts aren’t available.
  4. Layering Tip: Arrange the asparagus in a single layer for a more even and visually appealing presentation.
  5. Prevent Sogginess: Place the finished tart on a wire rack to cool slightly, which helps prevent the crust from becoming soggy.

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