This savory recipe is the perfect elegant addition to a spring brunch or light dinner menu. Featuring a buttery, flaky puff pastry base, this dish combines tender-crisp asparagus spears with the smoky, salty crunch of crumbled Greer’s Ranch House bacon. We love how this approachable combination of flavors is not only visually stunning but also one of our favorite ways to showcase our best finds from that morning’s trip to the farmer’s market.
Preheat the oven to 350 degrees.
Bring a pot of water to a boil. To the side, have a bowl of ice water ready. Plunge the asparagus into the boiling water for 2-4 minutes to blanch, then remove to the bowl of ice water. Repeat with the spinach.
Brush a 9-inch square tart pan or a 14-inch sheet pan with melted butter. Add a sheet of phyllo dough, pressing it against the side of the pan. Allow any excess to hang over the edge of the pan.
Brush the top of the phyllo dough with a layer of melted butter. Add another sheet of phyllo dough. Repeat until all the full pound of phyllo dough is used. Trim the excess edges of the phyllo to be flush with the top of your pan.
Drain asparagus and spinach. Pat them completely dry.
Arrange a layer of spinach on the phyllo. Add most of the gruyere and a second layer of spinach.
Beat the eggs, cream, salt, and nutmeg in a medium bowl. Pour the mixture over the tart.
Arrange asparagus on top, then add bacon. Brush the exposed pastry edges with melted butter. Top with remaining gruyere.
Bake the tart, uncovered, for 30 minutes, or until just set. Allow the tart rest a few minutes before slicing and serving.
Find it online: https://www.miocoalition.com/recipes/bacon-asparagus-tart/