A delightful tart combining the rich flavors of brie cheese and fresh asparagus, perfect for any meal.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and a crispy crust.
Roll out the pastry and line a 9-inch tart pan with it. Trim any excess edges.
Chill the pastry in the fridge for 10 minutes before baking to prevent shrinkage.
Bake the pastry in the preheated oven for 10 minutes to partially cook it.
Use pie weights or dried beans to keep the crust flat during baking.
In a pan, sauté the chopped spring onions in a bit of butter until softened.
Cook over medium heat to avoid burning the onions.
In a mixing bowl, whisk together the eggs, milk, mustard, nutmeg, salt, and pepper.
Whisk thoroughly to ensure the ingredients are well combined.
Cut the brie into small cubes, removing the rind if desired.
Chilling the brie slightly makes it easier to cut.
Arrange the sautéed onions on the base of the pre-baked pastry. Pour the egg mixture over them.
Spread the onions evenly for consistent flavor.
Place the asparagus spears on top in a decorative pattern.
Trim the asparagus to fit the tart pan neatly.
Bake the tart in the oven for 25-30 minutes until the filling is set and the top is golden.
Check the tart halfway through and rotate it for even baking.
Let the tart cool slightly before slicing and serving.
Serve warm or at room temperature for the best flavor.
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