21 Brunch Recipes to Wow Mom on Mother's Day

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Baby Potato and Asparagus Tart

A nutrient-packed, flavorful brunch item is the key to making Mom feel amazing inside and out! Better yet—this springtime recipe is ultra-versatile. Feel free to swap the vegetables with what you already have on hand or mix in Mom’s favorite cheese!

Ingredients (for 1 tart, serves 6-8 slices):

For the crust:

• 1 and 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 4-5 tbsp ice water

For the filling:

• 1 lb baby potatoes, halved
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp nutmeg
• Fresh herbs for garnish

Instructions:

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold butter cubes to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tbsp at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 min.
5. Preheat your oven to 375°F (190°C).
6. In a large bowl, toss the halved baby potatoes and asparagus pieces with olive oil until evenly coated. Season with salt and pepper to taste.
7. Spread the vegetables in a single layer on a baking sheet. Roast in the oven for about 15-20 min. or until the potatoes are tender and lightly browned. Remove from the oven and let cool slightly.
8. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch tart pan with a removable bottom.
9. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim off any excess dough.
10. Sprinkle half of the shredded cheese evenly over the bottom of the tart crust.
11. Arrange the roasted baby potatoes and asparagus on top of the cheese in an even layer.
12. Sprinkle the remaining shredded cheese over the vegetables.
13. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
14. Pour the egg mixture evenly over the vegetables and cheese in the tart crust.
15. Place the tart pan on a baking sheet to catch any potential drips and bake for 30-35 min. or until the custard is set and the crust is golden brown.
16. Remove the tart from the oven and let it cool slightly before slicing.
17. Garnish the tart with fresh herbs, if desired. Slice the tart into wedges and serve warm or at room temperature! Enjoy!