Asparagus, Brie and Chive Tart
Need a simple seasonal breakfast stunner for summer entertaining?
This Asparagus, Brie and Chive Blossom Tart is the go-to guest breakfast you'll love making (and serving and savoring) again and again.
Invest in a removable bottom tart pan if you don't already have one, and feel free to sub in any herb of your choice if you don't have access to chive blossoms. I have used dillweed, and it was delightful.
Ingredients
- 1 pound fresh asparagus, stalks washed and trimmed to about 4 inches
- 1/2 cup brie, trimmed and cut into 2 inch strips
- For the crust~
- 2 cups flour
- 3/4 cup vegetable oil
- 1/4 cup cold water
- 1/2 teaspoon salt
- For the tart~
- 2 eggs
- 3/4 cup milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 2 teaspoons freshly snipped chives
Instructions
- Preheat oven to 425 degrees.
- Blanch asparagus in a pot of salted simmering water for 6 minutes.
- Immediately drain into a colander filled with ice to stop the cooking.
- Combine crust ingredients in a medium mixing bowl, and stir to combine.
- Form the dough into a ball and roll out between two sheets of waxed paper making a circle about 11 inches in diameter.
- Transfer dough to 9-inch tart pan with removable bottom. Trim edges.
- Arrange asparagus in prepared crust, creating a spoked wheel pattern with asparagus tips pointing outward. Fit brie slices in between asparagus spears.
- Whisk together remaining filling ingredients and fill tart shell, being careful not to drown the asparagus.
- Bake in preheated oven for about 20 minutes, until brie is golden brown and filling is set. Let cool slightly. Slice and serve warm with chive blossoms, if desired.
Enjoy!