Zees Wine Bar & Grill’s Asparagus Tart
Easter Brunch Delight
Looking for a show-stopping Easter appetizer? Our asparagus tart is a perfect choice!
Its flaky crust and creamy filling, studded with tender asparagus, are sure to impress your guests and add a touch of elegance to your holiday table. The bright green asparagus spears, nestled in a golden pastry crust, create a visually stunning and flavorful dish.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 6 people
1 Refrigerated pie crust
1 tbsp and 1 tsp Coarse salt
12 oz Fresh asparagus, trimmed
5 large Eggs
½ cup Milk
½ cup Sour cream
1 tbsp Dijon mustard
1 tbsp Fresh dill, chopped
½ tsp Ground black pepper
4 oz Crumbled feta cheese
3 Green onions, thinly sliced
Method
- Preheat the oven to 425°F.
- Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Place the crust in the refrigerator for 30 minutes (or freezer for 15 minutes).
- Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 14 to 17 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is dry and lightly golden all over, 5 to 8 minutes more. Allow the crust to cool slightly on a wire rack.
- Meanwhile, in a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the asparagus. Cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in ice water to stop the cooking process. Drain again, and dry very thoroughly. Slice 6 asparagus in half lengthwise. Cut the remaining asparagus crosswise into 1-inch pieces.
- Reduce the oven temperature to 325°F.
- In a large bowl, whisk together the eggs, milk, sour cream, mustard, dill, pepper, and the remaining 1 teaspoon of salt. Sprinkle the 1-inch sliced asparagus, cheese, and green onion into the prepared crust. Pour the custard over the vegetables. Arrange the lengthwise sliced asparagus on top of the custard, overlapping if necessary. Bake until set in the center and slightly puffed at the edges, 45 minutes to 1 hour.
- Allow to cool for at least 40 minutes before slicing with a serrated knife. Serve warm, at room temperature, or chilled.
Tips:
Substitute feta cheese for your favourite cheese.
Wine Pairing – 2023 Big Head Wines Chenin Blanc
For the asparagus tart, we highly recommend the 2023 Big Head Wines Chenin Blanc. This dry wine offers a refreshing minerality that cuts through the richness, while its ripe, honeyed notes perfectly complement the creamy texture.”
The wine’s crisp acidity and stony minerality provide a refreshing counterpoint to the asparagus tart’s savory depth, preventing the dish from feeling heavy. Moreover, the Chenin Blanc’s subtle notes of ripe pear and honeysuckle beautifully complement the delicate vegetal sweetness of the asparagus, enhancing the overall flavor profile.
Pairing compliments of the sommeliers at Zees Wine Bar & Grill Restaurant.