Asparagus, Corn & Egg Tart

Name: Asparagus, Corn & Egg Tart
Yield: Serves 4-6
Ingredients: 6 green onions, thinly sliced; ¼ lb (125 g) thinly sliced pancetta, diced; 1 cup (185 g) fresh or thawed frozen corn kernels; 3 cloves garlic, minced; ¼ lb (125 g) mozzarella or fontina cheese, shredded; Freshly ground pepper; ¼ lb (125 g) Gruyere cheese, shredded; ¼ lb (125 g) mozzarella or fontina cheese, shredded; 4-6 large eggs; ⅓ cup (80 ml) heavy cream; ½ cup (20 g) sunflower sprouts or pea shoots (optional); ½ cup (20 g) sunflower sprouts or pea shoots (optional); Cornmeal Tart Dough; ¼ lb (125 g) thin asparagus spears, ends trimmed

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Salty with pancetta, creamy with melted cheese, and crunchy with corn and asparagus, this savory tart makes a delicious centerpiece for a weekend brunch. Seek out the thinnest asparagus spears you can find, or cut thick spears into thin diagonal slices. To save time, prepare the dough and line the pan a day in advance.

Ingredients

Cornmeal Tart Dough

Breakfast

Method

Prepare the cornmeal tart dough, line the tart pan with the dough, and refrigerate as directed.

Preheat the oven to 375°F (190°C). Bake the tart shell just until set, about