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Bien Cuit Asparagus, Fennel, and Reading Cheese Tart

Recipe: Bien Cuit Asparagus, Fennel, and Reading Cheese Tart

Bien Cuit Asparagus, Fennel, and Reading Cheese Tart

The Ultimate Baked Brunch
  • Bien Cuit Tart with Shallot Jam, Asparagus Topping, Fennel Custard, and Reading Cheese Tart
  • Zachary Golper Spreading Shallot Jam on the Bien Cuit Asparagus, Fennel, and Reading Cheese Tart
  • Zachary Golper holding shredded Reading Cheese that's ready to be added to the Bien Cuit Asparagus, Fennel, and Reading Cheese Tart
  • Zachary Golper Adding the Asparagus Topping to the Bien Cuit Asparagus, Fennel, and Reading Cheese Tart
Three time James Beard Award nominee Zachary Golper of Bien Cuit developed this recipe just for us. It’s the perfect dish for a spring brunch: fresh, flakey, and absurdly delicious. There’s asparagus, shallot jam, and fennel custard, all nestled under bouncy shavings of Reading cheese. Looking to make your brunch an award-winner? Here’s the recipe to make it happen.
A smal tartlet version of the Bien Cuit Asparagus, Fennel, and Reading Cheese TartZachary Golper holding shredded Reading Cheese that's ready to be added to the Bien Cuit Asparagus, Fennel, and Reading Cheese TartBien Cuit Tart with Shallot Jam, Asparagus Topping, Fennel Custard, and Reading Cheese
Get a behind the scenes look at an exclusive collaboration between Murray's Cheese and Bien Cuit bakery on the Great Taste recipe on our blog
Bien Cuit Asparagus, Fennel, and Reading Cheese Tart
The Ultimate Baked Brunch
  • Prep Time : 20 min.
  • Cook Time : 45 min.
  • Total Time : 3 hr. 15 min.
  • Serves 4-6

Ingredients

  • FOR TART SHELL
  • 4 cups all-purpose flour
  • 1/4 cup cold milk
  • 3 1/4 sticks butter, softened
  • 2.5 tsp granulated white sugar
  • 2 egg yolks
  • salt to taste
  • FOR SHALLOT JAM
  • 1.5 large bulbs of shallots
  • 1 cup apple cider
  • 2 tbsp granulated white sugar
  • 1.5 tbsp butter
  • FOR FENNEL CUSTARD
  • 1 tbsp fennel stalk, chopped
  • 1 tsp butter
  • 1/4 cup milk
  • 1/4 cup cream
  • 1 egg
  • pinch of white pepper
  • pinch of salt
  • FOR TOPPING
  • 0.5 lbs Spring Brook Farm Reading, shredded
  • 1 bunch asparagus
  • 1.5 tbsp butter
  • pinch of salt

Directions

  1. To make the tart shell, combine flour, milk, butter, salt, and sugar, and begin kneading. Just before the mixture comes together, add the egg yolks and continue kneading until the dough begins to turn yellow.
  2. Roll out the dough and divide it into 4 pieces. Stack them on top of each other, and repeat that process twice. Refrigerate for at least 2 hours.
  3. Preheat oven to 340. Roll the dough out to 1/8" and trim to fit a tart mold (this recipe should make enough dough for 2 tart shells). Bake for roughly 10 minutes, using another tart mold or a can of baking beans to weigh down the tart shell. Let cool to room temperature.
  4. In a pot, sear the chopped fennel stalk with butter, salt, and white pepper. Pour in milk and remove from the heat. Allow to come to room temperature.
  5. Transfer to a blender and combine with cream and egg until emulsified. Pour into parbaked tart shell and bake at 325 degrees for about 20-30 mins, until a toothpick pulls clean from the center.
  6. To make the shallot jam, combine butter and shallots in a pan and cook until the shallots are almost caramelized. Add in the sugar and cook until the sugar liquefies. At that stage, add the apple cider and cook the mixture down to 1/3 of the original volume. Set aside.
  7. Trim the tips off of the asparagus and slice the rest of the stalk to form thin coins (about 1/8"). In a pan, heat butter until slightly brown. Add a pinch of salt and the asparagus coins. Cook for 45 seconds, just enough to warm up the asparagus.
  8. To assemble, spread a layer of shallot jam over the baked tart and cover with a generous layer of shredded Reading cheese. Top with a layer of asparagus coins.

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