Happy Mother’s Day to all of the mother’s reading this blog! Whether you are a mother or not, you may need to prepare something impressive to take to a family Mother’s Day brunch gathering this Sunday. Look no further!
Asparagus is the current gem of the market and an asparagus and bacon tart would be a lovely seasonal dish to serve to your mother! This dish is easy and quick to make and yields a beautiful, savory tart that is perfect for any brunch of this season!
What you will need:
- Fresh asparagus (1 bunch)
- Gruyere cheese (substitutions can be made if you have a different favorite – e.g., emmental, cheddar, etc) (1-2 cups grated)
- Bacon (5-6 strips)
- Puff pastry – any brand will do (my personal preference is Dufour due to its buttery flavor and flakiness.)
- Egg – 1 for egg wash
- Thaw the puff pastry in the refrigerator the morning or night before using the tart.
- Cook bacon until crispy. Set aside to cool before breaking into small pieces.
- Wash asparagus and remove any tough ends. Peel the ends of the bigger pieces to ensure that any stringy, tough parts are removed. Set aside on a towel to dry a bit.
- Turn oven to 400F (204C)
- Grate the cheese into a bowl. If you are a cheese lover, feel free to add more to this dish, it’s a matter of personal preference here. I usually use 1-2 cups of grated cheese per tart.
- Once the tart has thawed, remove from the refrigerator and let it warm slightly for 2-3 minutes before laying on a baking sheet. In the meantime, oil the baking sheet with a light coat of olive oil or butter to prevent the tart from sticking to the tray.
- Score the tart with a knife about 1 inch from each edge.
- Beat an egg with 1/2 tsp of water using a fork, and paint the scored edge of the pastry tart with the egg wash.
- layer half of the cheese and the bacon on top of the pastry.
- Add the asparagus, alternating the tops and bottoms in each row.
If you would like to add additional or different vegetables, this is also great. I had two pastry sheets, so to the second I added leftover greens that I sautéed with leeks from dinner the previous evening.
- Finally, add the remaining cheese over the top of the asparagus or other vegetables.
- Place the assembled tart in the oven (middle rack) and bake for 10-15 minutes. Check to see that the pastry is browning slightly on the edges after 10 minutes or so. If you like it a bit darker, leave it for another 3-5 minutes (depending on how hot your oven runs).
- Remove and serve!