Breakfast Recipes

Asparagus Lemon Tart

Bright, citrusy, and utterly irresistible, this savory tart is a celebration of spring flavors. The zesty lemon notes shine through in every bite, complementing the earthy asparagus and the soft, creamy egg filling. A buttery, flaky crust adds just the right amount of richness. And the perfect finishing touch? A garden-fresh herb salad garnish that practically screams spring—and brings this impressive brunch dish to the next level.

Serves: 4 to 6

Asparagus Lemon Tart
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Breakfast

Asparagus Lemon Tart

For the tart and filling:

1 recipe Gelson’s Flaky Pie Crust, undivided
Cooking spray, for greasing pan
All-purpose flour, for dusting
1 bunch asparagus, ends trimmed
¾ cup heavy cream
2 Gelson’s large eggs
¼ cup chèvre
Kosher salt, to taste
Freshly ground black pepper, to taste
Zest of 1 lemon

For the herb salad:

¼ cup packed fresh parsley
¼ cup packed fresh mint leaves
1 serrano pepper, thinly sliced
1 small shallot, thinly sliced
½ tsp freshly squeezed lemon juice
½ tsp Gelson’s 100% California Extra Virgin Olive Oil
¼ tsp kosher salt

Directions

  1. To make the tart shell: Remove the pie dough from the refrigerator and let sit at room temperature for 10 minutes. Coat a 9” tart pan with cooking spray and cover the bottom of the pan with a circle of parchment paper. 
  2. Lightly dust a flat surface with flour and roll the dough out to an ⅛”-thick circle. 
  3. Lay the dough over the top of the prepared pan. Gently lift the edges and press the dough evenly into the pan with your fingers,  allowing the excess dough to hang over the edges. Run a rolling pin over the top edge of the pan to trim off the excess dough. Transfer the dough-lined pan to the freezer for 1 hour or up to overnight.
  4. Preheat oven to 350º.  When ready to bake the crust, line the dough with parchment paper, fill it with pie weights, and bake for 30 to 32 minutes or until the tart shell edges are light golden brown. Remove the weights and parchment paper from the shell and let cool to room temperature, 30 minutes. 
  5. To make the filling: Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green, 2 minutes. Transfer to a plate and allow to cool. 
  6. In a large bowl, combine the heavy cream, eggs, chèvre, salt, pepper, and lemon zest. Using an immersion blender, blend until smooth, 2 minutes. 
  7. Place the asparagus in the tart shell and pour the filling over the asparagus. It’s okay if some of the asparagus rises above the filling. Carefully transfer the tart to the oven and reduce  the temperature to 325º. Bake for 50 to 60 minutes, until the filling is set and a toothpick inserted into the center comes out clean. 
  8. Transfer the tart to a wire rack and allow to cool for 15 minutes before removing it from the pan. 
  9. To make the herb salad: In a small serving bowl, combine the parsley, mint, serrano, shallot, lemon juice, olive oil, and salt. Toss to coat. 
  10. Garnish the tart with the salad and serve. Leftover tart will keep in a sealed container in the refrigerator for up to three days.