Hollandaise-Asparagus Tart

Prep Time
Cook Time
Ready In

"Adapted from Cooking Light. You can use a frozen pie crust if you prefer (I do)"

Original is 6 servings


  • Serving Size: 1 (163.1 g)
  • Calories 268.7
  • Total Fat - 15.6 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 93.2 mg
  • Sodium - 201.8 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 5.9 g
  • Protein - 9.1 g
  • Calcium - 128.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.

Step 3

Reduce oven temperature to 375°.

Step 4

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well, cut up. Arrange asparagus in prepared crust. Combine cream, rind, juice, tarragon, salt, eggs; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.


No special items needed.

1 Reviews


Awsomely delicious! All the flavours blend perfectly together. The tarragon is subtle with a light citrus background. Made the pastry but did not put the sugar in it and used butter for the shortening. Definitely a make again recipe! Going into my Favvy File. Thanks Pia for sharing. Made for Billboard Recipe Tag.


review by:
(9 Mar 2017)

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