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 […]
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Ingredients
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EQUIPMENT
A 14- by 4-inch rectangular tart pan with removable bottom
FOR THE TART SHELL
1 cup
all-purpose
0.5 teaspoon
salt
0.25 pound
cold unsalted butter, — cut into 1/2-inch cubes
1 teaspoon
grated lemon
1 large
egg yolk
1 tablespoon
water
FOR ARUGULA PESTO
0.2 pound
arugula leaves
0.3 cup
+ 2 teaspoons extra-virgin
1 ounce
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
1
Preheat the oven to 400°F/200°C.
2
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 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.
3
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, with salt and pepper and drain.
4
Make the arugula : 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.
5
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.
6
Build and bake the tart: Arrange the asparagus side by side crosswise on the bottom of the tart shell. 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.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Don't overcook asparagus — it should still have a slight bite and bright color when it comes off the heat. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
