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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 25 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Servings 8

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.
Keyword Asparagus, Green Tomatoes, Onion, Tartlette