Recipe :: Spring Asparagus and Gruyère Tart

Happy first day of Spring!  Today I wanted to share with you one of my favorite recipes for an indulgent Spring Asparagus and Gruyère Tart that always impresses without actually being much work at all.  Perhaps it's the homemade crust, but guests always think that I slaved for in the kitchen for hours when in actuality this recipe takes about 20-30 minutes max of hands on time.  It can be varied based on what you have in your refrigerator {I'm envisioning feta + sweet potato, broccoli + cheddar, kale + leek...} and is great served for brunch, lunch, or dinner paired with lightly dressed greens.  For an added treat, roast a handful of grape tomatoes with a little olive oil and serve on top of the tart...I promise you won't be disappointed!

Spring Asparagus and Gruyère Tart {recipe adapted from Clodagh McKenna's 'Homemade'}

PASTRY
5 tablespoons chilled butter, diced
1 1/4 cups all-purpose flour
approx. 1/3 cup cold water

FILLING
18 thin asparagus spears (approx. 10oz)
4 eggs, beaten
1 cup grated Gruyère
1/2 cup half and half
sea salt and freshly ground black pepper
Fresh basil loosely chopped

INSTRUCTIONS
Start by making the pastry.  Use your fingertips to rub the butter into the flour, then add enough cold water to bring the pastry dough together.  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.  Once the pastry has chilled, roll it out using a wooden rolling pin and line a 9 1/2 inch tart pan {I have this one}, pressing the dough down firmly and trimming off the excess pastry around the edge of the pan.  Bake in the oven for 15 minutes.

While the pastry is baking, rinse the asparagus spears and slice them in half.  Beat together the eggs, cheese, and half and half, and season with salt and black pepper.

Pour the egg mixture into the tart and arrange the asparagus spears on top.  Sprinkle with fresh basil.  Bake the tart at the same temperature for a further 40 minutes or until the center looks and feels golden brown.