I don’t know about you guys, but after 7 weeks or so in quarantine, cooking is starting to become a task I’m not overly interested in doing. Unfortunately, that doesn’t mean I don’t have to do it so I’m all about the quick and easy these days.
This tart is the perfect example of quick and easy. With just a handful of ingredients and phyllo pastry as the base – it takes only about 10-15 minutes to prepare and about 16-18 minutes to bake. The only crucial part you need to remember is to take your phyllo pastry out of the freezer the night before and let it thaw in the refrigerator overnight (or a few hours at room temp.)
YIELD – one 9″ x 13″ tart
- one box of phyllo pastry (approx. 454g)
- 1/4 cup butter, melted
- one bunch of asparagus (about 12 pieces)
- 1 + 1/4 cups of grated gruyere cheese
- 4 eggs
- 1 tsp of dijon mustard
- 1/2 tsp salt
- 1/8 tsp pepper
- Pre-heat the oven to 375F. Line a 9″ x 13″ baking sheet with parchment paper.
- Lay the phyllo pastry (folded in half) on the baking sheet, gently lift every few sheets and brush with butter. Brush the top with butter and put in the oven for 5-7 minutes (on the middle rack) or until the edges have started to brown. Then remove form oven and set aside.
- While it’s in the oven, crack 4 eggs into a small mixing bowl, whisk until combined and add dijon mustard, salt and pepper, and 1 cup of the gruyere cheese. Stir until combined.
Gently pour the egg and gruyere mix over the puff pastry being careful not to pour over the edges.
- Place the asparagus spears on top in a line one next to the other. Sprinkle the remaining gruyere and season with salt and pepper. Brush the edges of the dough with butter and places tart in the oven. Bake for 14-16 minutes until the pastry is golden brown and cooked all the way through.
- Remove from the oven and allow to cool for a few minutes. Then slice and serve. It goes great with fresh tomatoes on the side!
The tart is fairly thin, so if you like it to be a bit bulkier, I would add two more eggs (for a total of 6), another tsp of dijon mustard and 1/4 cup of gruyere.
You can also feel free to sub the cheese – if you don’t have gruyere, you could use goat cheese, feta cheese, Marechal, gran padano, asiago, you name it!!! Use what you have on hand and enjoy.
Don’t be afraid to experiment with ingredients too, there are so many beautiful veggies and herbs you could use – tomatoes, basil, dill, or thyme, just to name a few.
Hopefully I’ve made dinner a little easier for you this weekend or next week.
Till the next recipe,