FOR THE CRUST: 2 1/2 cups all-purpose flour (300g)
1 cup cold unsalted butter, cut into small pieces (200g)
1 egg
1/2 teaspoon salt
1 tablespoon water
FOR THE FILLING
400g fresh asparagus spears
6 eggs
1 cup milk (240ml)
1/2 cup grated Parmesan cheese (60g)
A pinch of nutmeg
To taste
FOR THE CRUST: 2 1/2 cups all-purpose flour (300g)
1 cup cold unsalted butter, cut into small pieces (200g)
1 egg
1/2 teaspoon salt
1 tablespoon water
FOR THE FILLING
400g fresh asparagus spears
6 eggs
1 cup milk (240ml)
1/2 cup grated Parmesan cheese (60g)
A pinch of nutmeg
To taste
PREPARE THE CRUST: Blend the flour, butter, egg, and salt in a processor until it forms a dough
Add water and process until a ball forms
Transfer to a clean surface and knead
Roll out the crust with a rolling pin to a thickness of about 1/8 inch (3mm)
Use the crust to line an ungreased tart pan with a diameter of 25 cm and height of 4 cm
Bake in a preheated oven at 200°C for 20 minutes
PREPARE THE FILLING: Clean the asparagus and cook them in boiling water with salt until tender but still crisp
Cut into small pieces and set aside
In a separate bowl, mix the remaining ingredients
Add the asparagus and place it on top of the baked crust
Bake again at 200°C until the filling is firm and the crust is golden brown
Remove from the oven and serve warm
335 calories per serving