Description
This Cheesy Asparagus Potato Tart is a savory and comforting dish featuring thinly sliced white potatoes layered with fresh asparagus, sharp white cheddar, and fragrant rosemary, all baked in a flaky pie crust with a creamy egg and heavy cream custard. Perfect for a cozy brunch or a light dinner, this tart combines fresh spring flavors with rich, cheesy goodness in every bite.
Ingredients
Scale
Pie Dough
- 1 9-inch store-bought pie dough or homemade 9-inch pie dough
Vegetables & Herbs
- 4–5 white potatoes, thinly sliced (skin on is fine)
- 1 cup asparagus spears, chopped into small pieces
- 3 tsp fresh rosemary, chopped
- Fresh rosemary, for garnish (optional)
Dairy & Eggs
- 1 cup white sharp cheddar, shredded
- 1 cup heavy whipping cream
- 1 egg
Seasonings
- 1/2 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature for baking the tart.
- Prepare the Pie Dough: Roll out the pie dough into a 9-inch circle and carefully fit it into a 9-inch tart pan or pie dish, pressing it evenly to cover the bottom and sides.
- Layer First Potatoes: Arrange about half of the thinly sliced potatoes on the pie dough in a layered, shingle pattern to create the first layer.
- Add First Layer of Asparagus and Cheese: Spread half (1/2 cup) of the chopped asparagus over the potatoes, then sprinkle with 1/2 cup of shredded sharp white cheddar cheese. Finish this layer by sprinkling about 1 1/2 teaspoons of chopped rosemary evenly on top.
- Layer Remaining Potatoes: Arrange the remaining potato slices on top of the cheese and asparagus layer, creating a second stacked layer.
- Add Final Layer of Asparagus, Cheese, and Rosemary: Spread the remaining asparagus, cheese, and rosemary evenly over the top layer of potatoes.
- Prepare Cream Mixture: In a mixing bowl, whisk together the heavy cream, egg, salt, and ground black pepper until thoroughly combined.
- Pour Cream Mixture: Pour the cream and egg mixture evenly over the layered tart, allowing it to seep down through the layers. Let the tart sit for 5 minutes to allow the cream mixture to settle.
- Bake the Tart: Place the tart in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Cool and Garnish: Remove the tart from the oven and let it cool for 5-10 minutes before serving. Optionally, garnish with fresh rosemary for extra aroma and presentation.
- Serve and Enjoy: Slice the tart and serve warm as a delicious brunch, side dish, or light meal.
Notes
- You can use store-bought or homemade pie dough based on your convenience and preference.
- Keeping potato skins on adds texture and nutrients but feel free to peel if preferred.
- Letting the cream mixture settle into the tart before baking ensures a custardy, creamy texture.
- Fresh rosemary adds a fragrant herbaceous flavor, but dried rosemary can be substituted if necessary.
- This tart can be served warm or at room temperature and pairs nicely with a crisp green salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Tart
- Method: Baking
- Cuisine: American
Keywords: cheesy asparagus tart, potato tart, savory tart, vegetable tart, spring recipe, brunch recipe, easy tart recipe, rosemary tart
