Description
Adapted from Nordstrom Flavors
Ingredients
Scale
- Organic olive oil cooking spray for preparing the pan
- 7 large free-range eggs
- 1/2 cup organic heavy whipping cream
- 3 tablespoons mashed Simple Roasted Garlic
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 12-inch square sheet frozen puff pastry, thawed overnight in the refrigerator
- 3/4 pound pencil-thin asparagus, woody stem ends removed
- 1/2 cup organic bella mushrooms, sliced
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 10-inch tart pan with the cooking spray.
- In a large bowl, add eggs, cream, roasted garlic, Parmesan, chives, mushrooms, salt, and pepper, and whisk.
- Lay the puff pastry sheet on a lightly floured work surface. Invert the pie pan on the pastry. Using the pan as a template, cut out a round of pastry 1 1/2 inches wider than the pan. Fit the pastry round into the pan. Using your fingers, press the edge of the crust to the pan.
- Cut 6 spears into 4-inch lengths. Cut the remaining spears into 1 1/2-inch lengths. Scatter the 1 1/2-inch spears over the bottom of the pastry-lined pan, and then pour in the egg filling. Arrange the longer spears on the filling in a pinwheel pattern, with the tips facing outward and overlapping the stalks as needed. Place the pan on a rimmed baking sheets.
- Bake the tart until the filling is puffed and lightly browned, and seems set when the pan is shaken, about 40 to 45 minutes. Remove from the oven and let cool on a wire reach for 5 minutes. Cut into wedges and serve.
Notes
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