Asparagus Tart

Name: Asparagus Tart
Yield: 8
Ingredients: Milk Bread Dough; 21 1/2 cups all-purpose flour; 1 cup cold unsalted butter, diced; 1 tablespoon water; 1/2 teaspoon salt; 1 egg yolk; Filling; 1 cup milk; 1/2 cup grated Parmesan cheese; 400g fresh asparagus spears; 6 eggs; 1/4 teaspoon nutmeg; To taste salt; Optional ingredient; A 25cm diameter tart mold

1
Milk Bread Dough
2
21 1/2 cups all-purpose flour
3
1 cup cold unsalted butter, diced
4
1 tablespoon water
5
1/2 teaspoon salt
6
1 egg yolk
7
Filling
8
1 cup milk
9
1/2 cup grated Parmesan cheese
10
400g fresh asparagus spears
11
6 eggs
12
1/4 teaspoon nutmeg
13
To taste salt
14
Optional ingredient
15
A 25cm diameter tart mold

Ingredients

1
Milk Bread Dough
2
21 1/2 cups all-purpose flour
3
1 cup cold unsalted butter, diced
4
1 tablespoon water
5
1/2 teaspoon salt
6
1 egg yolk
7
Filling
8
1 cup milk
9
1/2 cup grated Parmesan cheese
10
400g fresh asparagus spears
11
6 eggs
12
1/4 teaspoon nutmeg
13
To taste salt
14
Optional ingredient
15
A 25cm diameter tart mold

Directions

1
Milk Bread Dough
2
Preheat the oven to high temperature
3
Combine flour, butter, egg yolk, and salt in a processor and pulse until a dough forms
4
Add water and pulse again
5
Preheat the oven to medium temperature
6
Remove the dough from the processor and knead slightly
7
Grease the tart mold and bake for approximately 20 minutes
8
Filling
9
While the crust is baking, prepare the asparagus by cleaning and cutting it into small pieces
10
Cook the asparagus in boiling water until tender, then set aside four stalks for garnish
11
Chop the remaining asparagus into small pieces and mix with the remaining ingredients
12
Fill the tart crust
13
Bake until the filling is firm and the crust golden brown
14
Remove from oven, decorate with reserved asparagus, and serve.