Best 4 Tomato Asparagus Tart Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of asparagus and juicy tomatoes, perfectly nestled in a flaky, golden-brown crust. This delectable tomato asparagus tart is a delightful blend of textures and tastes, sure to impress your palate. With three variations to choose from, you can customize your tart to suit your preferences. For a vegetarian delight, opt for the classic tomato asparagus tart, where the natural flavors of the vegetables shine through. If you crave a cheesy indulgence, the gruyère variation adds a nutty, savory twist that complements the tart's fillings. And for a touch of spice, the goat cheese and sun-dried tomato tart tantalizes your taste buds with its tangy and aromatic notes. Whatever your choice, this versatile dish makes an excellent appetizer, light lunch, or even an elegant main course when paired with a crisp salad.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH TOMATOES

Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories Side Dish Vegetables Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

ASPARAGUS AND TOMATO TART

Asparagus and Tomato Tart image

Make and share this Asparagus and Tomato Tart recipe from Food.com.

Provided by dicentra

Categories Breakfast

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (9 inch) frozen pie crusts
2 slices bacon, chopped
1 medium onion, chopped
1 bunch fresh asparagus tips, reserve stems for another recipe
1/2 cup ricotta cheese
1/4 cup milk
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves
1 (14 1/2 ounce) can diced tomatoes, drained well, divided
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon fresh ground black pepper, plus more for seasoning
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar

Steps:

Preheat oven to 375 degrees F.
Place the frozen pie crust onto a baking sheet. Prick the bottom of the.
crust with a fork and bake for 10 minutes.
Sauté the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and sauté until tender, approximately 5 minutes.
In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the.
tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5. minutes. Serve warm or at room temperature.
In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

Nutrition Facts : Calories 176.6, Fat 11.3, SaturatedFat 3.5, Cholesterol 65.6, Sodium 441.2, Carbohydrate 13.5, Fiber 1.1, Sugar 3.3, Protein 5.5

ASPARAGUS TOMATO QUICHE

Asparagus Tomato Quiche image

Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pastry shell (10 inches)
10 fresh asparagus spears
4 large eggs
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
2 cups shredded Swiss cheese
1 medium tomato, cut into 6 slices

Steps:

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.

Nutrition Facts :

FONTINA ASPARAGUS TART

Fontina Asparagus Tart image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use a variety of colors of cherry or grape tomatoes for a more visually appealing tart.
If you don't have a tart pan, you can use a 9-inch pie plate instead. Just trim the edges of the dough before baking.
To prevent the crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
Use fresh asparagus for the best flavor and texture.
If you don't have a food processor, you can grate the Parmesan cheese by hand.
Serve the tart warm or at room temperature.

Conclusion:

This tomato asparagus tart is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of sweet tomatoes, tender asparagus, and creamy goat cheese is sure to please everyone at the table. With its vibrant colors and flaky crust, this tart is also a beautiful addition to any table. So next time you're looking for a quick and easy recipe that is both delicious and visually appealing, give this recipe a try!