Asparagus and Mushroom Tart

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Asparagus and Mushroom Tart

star rating (2) rate this recipe »
Published prior to 2008

This recipe makes a unique appetizer or side dish.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) unsalted butter, chilled
3 tablespoons (1 1/4 ounces) vegetable shortening
5 tablespoons (2 1/2 ounces) ice water
1 large egg yolk
1 tablespoon white vinegar

4 large eggs, beaten
1 cup (8 ounces) milk
1/2 cup (2 ounces) shredded Cheddar cheese
1/4 teaspoon oregano
1/4 teaspoon thyme
10 stalks fresh asparagus, cleaned, woody stems removed
1/2 cup (1 3/8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper, or to taste

For the crust: In a medium sized bowl, combine the flour and salt. Cut in the butter and shortening, mixing quickly and lightly with a pastry knife, a mixer or your fingers until the mixture is crumbly. Make a well in the center of the pastry, and add the water, egg yolk and vinegar. Mix until the dough just holds together, adding an additional tablespoon of water only if necessary; the more water you use, the tougher your crust will be.

Pat the dough into a 10 or 11-inch removable-bottom tart pan. Prick it all over with a fork. Bake it in a preheated 350°F oven for 10 minutes. Remove it from the oven, and let cool.

For the filling: In a medium-sized bowl, beat together the eggs and milk, then stir in the cheese, oregano and thyme. Slice six of the asparagus stalks, on the diagonal, into 3/4-inch pieces. Stir the sliced asparagus, mushrooms, and salt and pepper into the egg mixture.

Pour the filling into the crust. Place the remaining 5 stalks of asparagus in a fan pattern on top of the filling.

Bake the tart in a preheated 350°F oven for about 30 minutes, or until it's set. Remove the tart from the oven, and cool to lukewarm before removing the bottom. Yield 1 tart, 12 servings.

Nutrition information per serving (1 wedge, 101g): 231 cal, 15g fat, 7g protein, 16g complex carbohydrates, 1g dietary fiber, 143mg cholesterol, 288mg sodium, 135mg potassium, 4mg vitamin C, 1mg iron, 112mg calcium, 110mg phosphorus.


  • star rating 04/28/2010
  • Eric from Morrison, IL
  • I made Spring Salmon Pie from the latest (Spring 2010) Baking Sheet, and added this tart as a side dish. I am not very efficient at assembling and baking, but found this to be perfect for an 11 inch tart pan. My wife and I greatly enjoyed a special meal, and she loved the presentation! I used 4 whole eggs in the filling with 12 asparagus spears (6 cut for filling, and 6 laid on top in a pattern), and had extra filling I baked in a greased ramekin. If you do not want any excess filling, follow the recipe precisely for an 11 inch tart pan.
  • star rating 04/21/2010
  • from
  • It was alright but not really worth the trouble. The crust was greasy and slightly gummy. I cooked for longer than 10 minutes and it still seemed undone in the end. The filling was good but also took way longer than the 30 minutes to cook. The surface set first and then cracked and started leaking the egg inside all over the place and so it was impossible to remove from the tart pan in one piece. I think I would go for a frittata next time I have the same ingredients. The recipe has potential, but something was not quite right. And I don't know enough about baking to figure it out.
    Give us a call at the Baker's Hotline and we'll be happy to troubleshoot the recipe with you. Molly @ KAF