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Asparagus, Bacon & Shallot Tart

Savory Asparagus, Bacon & Shallot Tart for Cozy Nights

This Asparagus, Bacon & Shallot Tart is a delightful blend of flavors, perfect for brunch or a light dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 crust Dough for Single-Crust Pie Store-bought or homemade
For the Filling
  • 1 pound fresh asparagus Choose firm, bright stalks
  • 6 strips thick-sliced center-cut bacon Coarsely chopped; turkey bacon is a lighter alternative
  • 1 tablespoon extra virgin olive oil Or use butter for a traditional flavor
  • 1 medium red onion Thinly sliced
  • 1 tablespoon red wine vinegar Can be substituted with apple cider or white wine vinegar
  • 1/3 cup oil-packed sun-dried tomatoes Coarsely chopped; fresh tomatoes can be used
  • 1 tablespoon chopped fresh parsley Can swap with thyme or basil
  • 1 teaspoon grated lemon zest Lime zest can be an alternative
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper Adjust to taste
  • 3 large eggs Lightly beaten; egg substitutes may work
  • 1-1/4 cups half-and-half cream Can substitute with whole milk or a dairy-free alternative
  • 1-1/2 cups shredded sharp cheddar cheese Monterey Jack or vegan cheese can be used
  • 1/4 cup shredded Gruyere cheese Any melting cheese can be a substitute

Equipment

  • tart pan
  • Skillet
  • Whisk
  • baking foil
  • pie weights

Method
 

Step-by-Step Instructions
  1. Prepare the tart crust by rolling out the dough and fitting it into a tart pan. Refrigerate for 30 minutes.
  2. Pre-bake the crust at 400°F (200°C) for 12-15 minutes, then remove weights and bake for an additional 4-5 minutes.
  3. Trim the asparagus and chop most of the stalks. Reserve 12 spears for decoration.
  4. Cook the bacon in a skillet until crispy. Drain and then sauté the onion, shallots, and chopped asparagus in the same skillet.
  5. Add red wine vinegar to the sautéed vegetables and mix in the cooked bacon, sun-dried tomatoes, parsley, lemon zest, salt, and pepper.
  6. Whisk together eggs and half-and-half cream, then mix in cheddar cheese before pouring into the tart crust.
  7. Arrange reserved asparagus spears and sprinkle Gruyere cheese on top before baking at 375°F (190°C) for 25-30 minutes.
  8. Cool the tart for at least 10 minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

The tart can be easily customized with different cheeses or herbs to suit your taste preferences.

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