Onion-Tomato-Asparagus Tartlettes
I like to make these on sheet pans and then cut them in squares or bar shapes but a large quiche is great too.
Ingredients
- Pie Crust (or sheet of puff pastry; prepared separately)
- Thinly Sliced Ripe Tomatoes (enough for a single layer of tomatoes on prepared crust)
- ¼ stick Butter
- 2 Thinly Sliced Onions
- 1 bunch Asparagus
- 1 cup Shredded Swiss Cheese
- 2 Eggs
- ½ cup Heavy Cream
- 3 tbsp Melted Butter
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 3 tbsp Grated Pecorino Romano Cheese
Instructions
- Line baking sheet pan with Pie Crust (or puff pastry). Dry bake at 375℉ for 15 minutes then let cool before assembling.
- Place a single layer of tomatoes on prepared crust.
- Sauté Butter and Onions until just soft and spread the sautéed onions on top of the tomato layer.
- Bring a pot of salted water to a boil and add Asparagus. Cook 3-4 minutes or just until asparagus are bright green and a little tender. Drain and rinse under cold water. Place the cooked asparagus on top of the onion layer.
- Cover the asparagus layer with Swiss Cheese.
- In bowl beat Eggs, Heavy Cream, Melted Butter, Salt, Black Pepper and Pecorino Romano Cheese. Pour egg mixture over tart.
- Bake in 350℉ oven for 30 minutes or until golden brown and bubbly. Let cool 10 minutes before slicing.
- Cut into wedges to go with a salad or into 2" squares or bars for hors d'oeuvres.
