Ingredients
The following ingredients have 4 Servings
- mini tart shells, 1 ready-made pie crust, or 3-inch tart shells
- 1 bunch asparagus, trimmed to fit the tart shell
- 3/4 cup milk
- 1/3 cup butter, melted and cooled
- 2 eggs, beaten
- 1/2 teaspoon salt
- 8-12 cherry tomatoes
- 1/2 cup finely grated Gruyere Cheese or Cheddar
Instruction
- Preheat the oven to 375 degrees F.
- Cook trimmed asparagus in a pot of boiling salted water until just crisp-tender, about 4 minutes, depending on thickness. Place on a paper towel and drain.
- Whisk the milk, cooled melted butter, beaten eggs, salt, and cheese in a bowl. Season with pepper.
- Arrange asparagus and cherry tomatoes in the tart shells. Pour the custard over the top and set on a baking sheet.
- Bake until the tart filling is set, puffs slightly, and the top browns; about 35 minutes for a whole pie, about 15 minutes for mini-tarts. Begin checking the tarts at 10 minutes. Cooking time will vary depending on the size of the tart. Cool slightly.
