Celebrate Spring with this Asparagus Crimini Mushroom Herb Tart

It (truly) is the most glorious time of the year. Spring Equinox here in the northern hemisphere, and the renewal of all things green and alive is the launch into my favorite season. Celebrated below in the grandest way:


IMG_1070 (3)IMG_1069 (2)

All of these things and more charged up my heart and spirit in the last few days, but I have to share my greatest inspiration yesterday – the first, tiny green and fragrant sprigs of my garden’s perennial lemon thyme plant:


The reason behind this lovely spring tart, filled to the brim with so many favorites…


Chock full of halved and sauteed crimini mushrooms and sliced sweet onion, asparagus spears, free range eggs, a splash of cream, dried dill from last year’s garden, crumbled goat cheese and then, upon pulling from the oven, a scattering of that tender lemon thyme.


And I LOVE my new rectangular tart pan – a new acquisition for the kitchen I am positive that will see lots of use. It has a removable bottom of course, making this beautiful tart easy to unmold and serve. What fun to slice into wedges or whichever way spirit moves you!


Can’t wait to make one of these for your very own, to celebrate Spring?


Asparagus, Crimini Mushroom and Goat Cheese Tart with Almond Crust, Dill and Lemon Thyme

Makes one tart, 8 wedges. This rectangular pan seems to be a “standard” size, 14 X 4 inches or so. Make it in a round tart pan too if you like!

Almond Tart Crust – this excellent recipe is perfect for savory and sweet tarts – with a big thanks to elanaspantry.com

  • 2 cups almond flour
  • 1 tsp. Himalayan pink salt, or your favorite salt
  • 2 tbsp. coconut oil
  • 1 large egg

Preheat oven to 350 degrees. Pulse all ingredients in food processor for just a few seconds, until the dough is formed, evenly mixed, pulled together well. Remove from processor bowl with your hands, then press evenly into the tart pan, creating corners from bottom of tart up the sides. Prick dough with fork all over in the pan. Bake ten minutes then pull from oven.

Tart Filling:

  • 12 spears asparagus, washed and ends trimmed
  • 1/2 lb. crimini mushrooms, cleaned and halved
  • 1/3 large sweet onion (or favorite variety), skinned and sliced
  • 2 tbsp. olive oil, butter, or other favorite oil
  • 6 eggs
  • 2 tbsp. cream
  • favorite fresh herbs such as dill, thyme, chives, 2-3 tbsp. Reserve a big pinch of herbs to sprinkle over baked tart before serving
  • salt and freshly ground pepper, 1/4 tsp and 1 tsp. or to taste
  • 1/3 c. crumbled goat cheese – chevre or feta

Heat large skillet over medium high with the olive oil until hot, then place halved mushrooms cut side down to sear. Flip them to brown on the rounded sides, add sliced onion to pan and saute, stirring occasionally, until everything is becoming fragrant and golden brown, just a few minutes. Tuck asparagus spears into a side of the pan and turn them as they begin to brighten. Pull pan from heat.

Add mushroom onion mixture into the tart pan atop baked crust, distributing along the length. Arrange asparagus spears into the design, extending tips in both directions and varying placement, curving and arranging as you like. Adjust mushrooms so the vegetables are even along the tart. Place tart pan on a baking sheet.

Whisk eggs and cream with herbs(except reserved big pinch!), salt and pepper. Carefully pour over vegetables in the tart. Sprinkle goat cheese over the top. Bake in the 350 oven for about 40-45 minutes until puffed around the edges and fully cooked in the center. Have a piece of foil ready to lightly place over the tart to protect crust from browning too much. After pulling from oven, sprinkle with remaining fresh herbs. Let cool a minute or two before lifting from mold, removing tart bottom, and slicing as desired to serve. Spring Blessings to you!


Zooming in for the irresistible close up … 🙂


Love Spring and Love Asparagus? Check out these other favorite recipes:

Spring Tacos with Wild Mushrooms, Asparagus and Cilantro Chimichurri, or, The World is Your Taco
Cream of Grilled Endive and Asparagus Soup with Fresh Peas and Blue Cheese
Grilled Asparagus, Balsamic Beet and Grapefruit Mixed Green Salad
Just Kidding Around….with a recipe for Asparagus, Goat Cheese and Leek Tart with a Potato Crust
Asparagus Fever! Two Toned Frittata and a Red Potato Smoked Oyster Salad
Wild Asparagus Soup and Other Joys
Snow! and Grilled Asparagus Pizza with Oregano Lemon Pesto

4 Comments Add yours

  1. Yum-ola! this looks great for my new ketogenic diet! and great job on the bee pics! i’ve only seen one honeybee so far this spring, and my crocuses have almost all gone away 😦 but iris reticulata are sprouting up purple and blue all over the place now, with tulips and grape hyacinths soon to follow. cheers for spring at last after a long cold blessedly wet winter. thanks for this wonderful recipe! xoxo

    rita hines clagett writer, photographer, artist harriett115@skybeam.com http://dukkaqueen.com 970.921.6689


    1. Thank you Rita! Yes! Keto, Paleo, gluten free, vegetarian – got them all covered.
      And thanks again re: bee pics! The Light was perfect that day and they were going to town! They’d found that little stretch of open flowers – it was along the street next to the Fort Collins Gardens on Spring Creek botanic gardens and I was thrilled to happen upon them. I love the miniature iris💛
      Cheers for Spring! Enjoy the tart recipe!

  2. Roberta Binder says:

    Beautiful and Yummy looking!

    1. Thanks so much, Roberta! I think it’s the pan! Though it is really delicious 🙂

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