Annie Cooks: Asparagus Tart





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Published on Jul 15, 2010


Hi, I'm Annie Copps, Food Editor at Yankee Magazine and welcome to my kitchen. Now, I always try and make fast, easy, healthy recipes. Today, the fastest, easiest recipe I think we've ever done before. It's an asparagus tart and it's perfect for spring. All you do, is you start with a tart pan, a removable bottom tart pan. And it can be a square one. I've used a round one today. And pop it on top of a baking sheet, it'll make it easier for you to take it in and out of the oven. Which you will have to do.

Now, any pastry dough that you like. This is just a very simple, flakey dough that we've talked about before. You can use a store bought but this is pretty easy. You just roll that and push it into the sides of your removable tart pan.

And here's a trick for getting nice, even walls. A measuring cup or even a coffee cup, just smush it up against the side there. You might want to put a little flour on there so it doesn't stick. And that is it. So, it's lined.

Then, earlier, I took two whole onions and sliced them very, very thinly and just cooked them until they were nice and soft and sweet and silky and luscious. And we're just going to layer the bottom of our tart pan with this, like that. You might have a little bit left over depending on the size of the onions. But that's it. Now, this makes a great brunch thing to serve your friends and guests and family or lunch with a salad. Whatever you'd like.

When it comes to the asparagus, today I used thick asparagus. First, you want to trim it so it's going to fit in the pan. We're going to have all the spears pointing in so we want them to be the same length. So, I'm going to trim it down to about three and a half inches.

Now, to make sure that it cooks evenly, I'm going slice this in half length-wise, like so. And here I have some that I already trimmed up. Now, when you're layering them in the pan take your time and make a nice decorative pattern. And I just like put them in the pan green side up, not the cut side. It's going to be much more pretty that way.

So there you go. And you can actually alternate, spear in/spear out, like so. Have some fun with it. And this is a great project for the kids, too. And just a few more pieces on top, like so. That's it. You can make any decorative pattern you like.

Now we want this to taste good so we're going to put a little bit of salt and a little bit of freshly ground black pepper. And into a 400 degree oven for about 40 minutes, until the pastry's done and it's nice and cooked.

Okay. Our asparagus tart has been in the oven for about 40 minutes. We pulled it out and I do have to tell you about three quarters of the way through, I sprinkled some Feta cheese on top of it. Because I wanted that to get nice and browned and sort of softened up a bit. You could parmesan cheese. You could use goat cheese. You could even use Ricotta Salata. Whatever you'd like. Bleu cheese. Whatever floats your boat.

Now, there are no tomatoes in this recipe, but, here's a trick for getting the bottom of this removable pan out and for you to not wearing it around your arm, which I usually do. Pick it, put it right on top and voila, genius or what?

For this recipe plus a whole lot more visit us at YankeeMagazine.com


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