Asparagus & Spring Onion Tart
A little rough around the edges…yes, but this zesty tart packs a lemony, pucker-worthy popping punch! Though light, it contains a balance of fat, protein and carbs. To limit cholestoral, use straight egg whites instead of whole farm eggs. You will need about 1/2 cup of egg whites to replace two farm eggs. Watching dairy intake? We recommend swapping out the cow’s milk for a nut milk alternative like soy or almond. For more protein, throw in a handful of cubed ham. This recipe comes to us via Blue Apron.
Makes 2 Servings
About 550 Calories Per Serving
- 2 Cloves Garlic
- 2 ounces Gruyere Cheese
- 2 Spring Onions
- 1 Bunch Parsley
- 1 Lemon
- 1/2 Bunch of Asparagus
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Whole Wheat Flour
- 2 Farm eggs or egg white equivalent
- 1 Tablespoon Whole Grain Dijon Mustard
- 1/2 Low-Fat Milk or Nut Milk Alternative
1. Wash and dry fresh produce. Mince garlic. Separate white bulbs and green tops of spring onions, then dice using a food processor if you have one. Grate cheese. Cut off about an inch off of bottom ends of the asparagus, then chop remaining asparagus into 1-inch pieces. Pick parsley off stems, discarding the stems and roughly chopping or tearing leaves. Grate lemon peel to get 2 teaspoons of lemon zest. Quarter lemon and remove seeds.
2. Preheat oven to 375F. In a mixing bowl, combine whole wheat and all-purpose flours. Being careful not to over mix, stir in 1/4 cup of olive oil and 1/4 cold water. Gently press dough into the bottom and sides of an oven-safe baking dish. Be careful not to press dough too thin so your tart doesn’t end up looking like ours did (see photo). Poke a few holes into the dough with a fork. Bake until brown, about 14 minutes. Remove from oven and set aside. Increase oven heat to 425F.
3. While crust bakes, heat 2 teaspoons of olive oil on medium heat until hot. Add garlic, white parts of the onion and asparagus. Season with salt and pepper and still occasionally for about 3 minutes, or until asparagus is tender and bright green, and the onion is slightly softened. Transfer to plate and allow to cool.
4. In the same bowl used to make the dough, whisk eggs, lemon zest, mustard, milk, half of the parsley, and all of the cheese except for a pinch. If you’re going to add a handful of ham, now is the time. Whisk until well combined.
5. Add cooked spring onions and asparagus to filling and pour mixture into pre-baked crust. Sprinkle remaining cheese on top of tart and bake about 22 minutes, or until filling has set completely and top is golden brown. Please note, cooking times depend of the depth of your baking dish; the shallower your dish, the less time it needs to bake. Remove from oven and allow to cool for at least 5 minutes before serving.