Asparagus Tart
This recipe makes 8 servings with 296 calories, 10g of protein, and 20g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of parmigiano-reggiano cheese, flour, ice water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a medium bowl, combine the flour with the salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the egg and water and mix with a fork until a dough forms. Turn the dough out onto a lightly floured work surface and pat it into a disk. Wrap the dough in plastic and refrigerate until firm, at least 1 hour or overnight.
On a lightly floured surface, roll out the dough to a 13-inch round. Fold the dough in half and carefully transfer it to an 11-inch tart pan with a removable bottom. Unfold the dough and gently press it into the pan without stretching. Trim the overhang. Wrap the tart shell in plastic and refrigerate it until firm, about 1 hour, or overnight.
Line the tart shell with foil and fill with pie weights, dried beans or rice.
Bake the shell for about 1 hour, or until lightly browned around the edge.
Remove the pie weights and foil and bake the shell for 10 minutes, or until evenly browned and cooked through.
Transfer to a rack to cool. Leave the oven on.
In a medium saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes.
Drain and rinse under cold running water.
Drain again and pat dry with paper towels. Arrange the asparagus in the tart shell with all the spears facing the same direction; trim them to fit if necessary.
In a medium bowl, whisk the eggs to mix. Beat in the milk, melted butter and salt.
Pour the custard mixture over the asparagus and sprinkle the Parmigiano-Reggiano over the top. Set the tart on a baking sheet and bake for about 45 minutes, or until the custard is just set.
Transfer the tart to a rack to cool for about 10 minutes, then cut into 8 wedges and serve warm or at room temperature.