Asparagus Tart

Name: Asparagus Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams asparagus, trimmed; 1 large egg, beaten; 4 larges eggs; 355 milliliters all-purpose flour; 3 Tbsps ice water; 237 milliliters milk; 43 grams 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1 teaspoons salt; 1 pinch Pinch of salt; 2 Tbsps unsalted butter, melted; 113 grams stick unsalted butter, cut into small pieces

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.

Ingredients you will need

Butter

All Purpose Flour

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Dough

Water

Wrap

Egg

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.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Tart Form

Frying Pan

Preheat the oven to 35

Equipment you will use

Oven

Line the tart shell with foil and fill with pie weights, dried beans or rice.

Ingredients you will need

Dried Beans

Rice

Equipment you will use

Aluminum Foil

Bake the shell for about 1 hour, or until lightly browned around the edge.

Equipment you will use

Oven

Remove the pie weights and foil and bake the shell for 10 minutes, or until evenly browned and cooked through.

Equipment you will use

Oven

Aluminum Foil

Transfer to a rack to cool. Leave the oven on.

Equipment you will use

Oven

In a medium saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain and rinse under cold running water.

Ingredients you will need

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.

Ingredients you will need

Asparagus

Equipment you will use

Paper Towels

In a medium bowl, whisk the eggs to mix. Beat in the milk, melted butter and salt.

Ingredients you will need

Butter

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Parmigiano Reggiano