- Used 1, 14 x 5 tart pan with a removable bottom. You can improvise and use a more squarish pan. Try to use a size that will benefit the usage of the asparagus spears and the size of your phyllo sheets.
- Conveniently, the phyllo sheets I used were from a 16-ounce package that was separated into two-8-ounce, individually wrapped portions. The sheets were perfectly sized for the sized pan I used so there was no need to cut it to fit the pan.
- Although you may be tempted to use puff pastry (and what isn’t good with puff pastry?), I feel it really would be over kill on the flavors of the asparagus and Gruyere in its eggy-custard. The phyllo lends a good balance. Also, the puff pastry would make this an even “heavier” tart.
- When baking, rotate the baking pan midway between baking times (both when uncovered and covered) for an even, golden baking result.
Serves 4-6
10-12 stalks asparagus, trimmed to even lengths
6 tablespoons butter, melted
1/2 pound (8 ounces) phyllo sheets, thawed
1 cup Gruyere, grated
2 large eggs, lightly beaten
1/2 cup heavy cream
1/3 teaspoon ground nutmeg
Coarse salt and freshly ground pepper
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. In the meantime, prepare a large bowl of ice water. Add all the asparagus spears to the boiling water for 5-10 seconds to blanch them and then remove and submerge them in the ice water. Drain the asparagus from the ice water and pat dry. Set aside.
Brush a rectangle tart pan with melted butter and line it with a sheet of phyllo pastry. Brush top edges of the phyllo pastry with the melted butter, pressing the phyllo against the sides of the pan. Allow excess to hang over the edge of the pan as you continue layering by alternating the phyllo and then brushing butter along the sides and bottom of each sheet. Continue this until all the sheets have been used. With kitchen scissors, trim the excess so that it’s as flush to the edge of the pan as possible. Use any excess melted butter to brush along the top edges of the pastry to promote a golden color when baked.
Evenly distribute the Gruyere in the phyllo lined tart pan. Using a hand or stand mixer, beat the eggs, cream and nutmeg. Pour the egg mixture over the Gruyere. Arrange the asparagus spears in a row on the tart. Salt and pepper to taste.
Place the tart pan on a foil-lined baking sheet and bake the tart uncovered for about 15 minutes.
Remove from oven and cover the center of the tart with parchment paper, taking care not to cover the the pastry with the parchment. Bake for another 15 minutes or until the custard/egg is set. Remove from the oven and allow the tart to set a couple of minutes before serving.
Store any leftovers in the refrigerator, tightly wrapped with plastic wrap.