« Raspberry Sweetheart Cake | Main | Amaretti Heartbreaker Waffles »

Asparagus Heart Tart


A favorite recipe gets a new shape! I posted this LAST February when I fixed this for a book club lunch. This year, I gave it a new shape in my heart-shaped tart pan. This peppery dough makes one of the tastiest savory crusts I've ever had! It really does melt in your mouth, and no mixer or other equipment is necessary.

The crust can be made ahead and don't forget to chill the dough TWICE (the dough before rolling out, and again in the tart pan).

The filling is quick and easy! I just zapped the asparagus for 3 min. in the microwave.
I may have used a wee bit more than the listed 1 cup of gruyere too (where is that guilty face emoticon?)


I had enough dough and filling for an extra mini tart to bake and freeze (and take to work for lunch on a LONG Monday).


We enjoyed half of our tart for a quick dinner with a citrus salad.


Comments (5)

Your photos are amazing! That tart looks almost too beautiful to eat (almost!).


Palma, that looks sooooo good. Actually, I've had to stop reading your blog in the afternoon -- it makes me way too hungry! Evenings, right after dinner, is about the only time I can look at your photos without drooling too much on the keyboard.....

YUM! I have 4 or 5 heart shaped pans and I never use them at all. Hmmm - I really should do somehting about that!

I love this kind of meal. I also like how you placed your asparagus :)

This looks delicious! Is it still asparagus season??

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on February 12, 2008 6:46 AM.

The previous post in this blog was Raspberry Sweetheart Cake.

The next post in this blog is Amaretti Heartbreaker Waffles.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel