Martha Stewart Asparagus Custard Tart

Martha Stewart asparagus custard tart is a rich, silky savory tart with puff pastry, Gruyere, goat cheese and fresh asparagus that comes together in 3 hours. This make-ahead spring brunch tart fits Easter, Mother's Day and light supper nights, and the custard sets up beautifully.

Blind bake the puff pastry until the bottom is dry and golden before any custard goes in. Skip that and the wet custard soaks into the dough, leaving you with a pale, soggy base.

Martha purees the blanched asparagus stalks right into the egg and cream custard, so the whole filling turns pale green and tastes of spring. Only the tender tips are saved to decorate the top, which keeps the tart light despite all that cream and cheese.

Martha Stewart Asparagus Custard Tart

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Course: BreakfastCuisine: American, FrenchDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

35

minutes

Calories

380

kcal

A crisp, flaky puff pastry shell holds a smooth asparagus custard that bakes up golden and just set in the center. Tangy goat cheese and nutty Gruyere melt across the top, while the tender asparagus tips add a fresh bite.

Ingredients

• 1 sheet frozen puff pastry (from a 17 1/3-ounce package), thawed
  

• 1 tablespoon all-purpose flour, plus more for work surface
  

• Coarse salt
  

• 1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
  

• 2 teaspoons extra-virgin olive oil
  

• 4 large eggs, room temperature
  

• 1 cup heavy cream
  

• 1 1/2 ounces Gruyere cheese, finely shredded (½ cup)
  

• 2 ounces fresh goat cheese, crumbled into large pieces (½ cup)
  

Directions

• Shape the pastry: Roll 1 sheet thawed puff pastry into a 14-inch square on a floured surface, then cut it into a 13-inch round. Fit it into a 9-inch baking dish or deep-dish pie plate, prick it all over with a fork and freeze for 30 minutes.
• Blind bake the crust: Preheat the oven to 350°F, then line the shell with parchment and fill it with pie weights or dried beans. Bake on a baking sheet for about 40 minutes until the edges turn pale golden.
• Finish the crust: Remove the parchment and weights, then return the crust to the oven for 5 to 10 minutes until the bottom is dry and golden. Let it cool completely on a wire rack.
• Blanch the asparagus: Bring a medium pot of water to a boil with 2 tablespoons salt, then cook 1 pound trimmed asparagus stalks for about 2 minutes until crisp-tender. Move them to ice water, then pat dry once cool.
• Cook the tips: Drop the 2-inch asparagus tips into the same boiling water for 30 seconds. Drain, cool in ice water, pat dry and toss with 2 teaspoons olive oil.
• Blend the custard: Put the stalks in a blender with 4 room-temperature eggs, 1 cup heavy cream, 1 tablespoon flour and 1 1/4 teaspoons salt. Puree until very smooth.
• Fill and top: Pour the custard into the cooled crust. Sprinkle with 1/2 cup shredded Gruyere and 1/2 cup crumbled goat cheese, then scatter the asparagus tips on top.
• Bake and cool: Bake for about 40 minutes until the edges are puffed, the top is golden and the center is set. Tent with foil if it browns too fast, then cool on a wire rack for 15 minutes before slicing.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Vitamix E310 blender, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this asparagus tart ahead of time?

Yes, Martha calls it a handy make-ahead for a spring brunch spread. You can blind bake the crust a day ahead, then blend and bake the custard on the day you serve it.

Can I swap the Gruyere or goat cheese?

Swiss or Comté works in place of Gruyere because they melt in a similar nutty way. Feta or ricotta salata can stand in for goat cheese, though the tang will be a bit different.

How do I store leftover asparagus custard tart?

Cover it and keep it in the fridge for up to 2 days. Reheat slices in a 325°F oven for about 10 minutes so the crust crisps back up.

I don't have pie weights. What can I use instead?

Dried beans or uncooked rice work just as well, spread over the parchment up to the rim. Let them cool and keep them for your next blind bake.

How do I keep the crust from getting soggy?

Bake the shell until the bottom is fully dry and golden, and let it cool completely before pouring in the custard. A warm crust makes the filling steam and turn the base soft.