Indulge in the savory and elegant flavors of this pecorino, bacon, and asparagus tart. Set in a flaky, buttery crust, this delightful creation combines the saltiness of bacon, the earthy tones of asparagus, and the sharp, tangy taste of Pecorino cheese.
Perfect for brunch, lunch, or a light dinner, this tart’s unique combination of flavors and its visually appealing presentation are sure to impress.
- Prep Time: 45 minutes (includes chilling time)
- Cook Time: 1 hour
- Total Time: 1 hour, 45 minutes
- Yield: 6–8 servings 1x
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Filling:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 6 slices bacon, chopped
- 1 cup grated Pecorino cheese
- 3 eggs
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: 1 teaspoon fresh thyme leaves
Instructions
- Make the Crust (10 minutes + 30 minutes chilling): In a large bowl, mix the flour and salt. Add the cubed butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Shape into a rectangle, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
- Prepare the Tart Pan (2 minutes): Lightly grease a rectangular tart pan with a removable bottom.
- Roll Out the Dough (5 minutes): On a floured surface, roll out the dough into a rectangle slightly larger than your tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork.
- Blind Bake the Crust (15 minutes): Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
- Cook the Bacon (10 minutes): In a skillet, cook the bacon until crisp. Remove and set aside on paper towels to drain.
- Blanch the Asparagus (5 minutes): Blanch the asparagus pieces in boiling water for 2-3 minutes. Drain and plunge into ice water to stop the cooking process. Drain again.
- Prepare the Filling (5 minutes): In a bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme (if using).
- Assemble the Tart (5 minutes): Sprinkle half of the Pecorino cheese over the pre-baked crust. Arrange the asparagus and bacon over the cheese. Pour the egg mixture over the top and sprinkle with the remaining cheese.
- Bake the Tart (25 minutes): Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Cool and Serve (5 minutes): Let the tart cool for a few minutes before removing it from the pan. Slice and serve
Notes
Perfecting this tart is all about timing and texture. For a flaky, buttery crust, keep your butter and water as cold as possible, and handle the dough minimally to avoid developing too much gluten.
Blind baking the crust is crucial to avoid a soggy bottom. When cooking the bacon, aim for crisp but not overly hard, as it will continue to cook in the oven. Blanching the asparagus not only retains its vibrant green color but also ensures it’s tender-crisp in the final dish.
Lastly, avoid overbaking the tart; it’s ready when the filling is just set and has a slight jiggle in the center. Letting it cool slightly will make it easier to slice and serve. This tart pairs beautifully with a light salad or a glass of white wine for a complete and elegant meal.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
