Asparagus Tart

Name: Asparagus Tart
Yield: 8
Ingredients: 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; 6 eggs; 1 cup milk (240ml); 1/2 cup grated Parmesan cheese (60g); 1 pinch of nutmeg; Salt to taste

1
FOR THE CRUST
2
2 1/2 cups all-purpose flour (300g)
3
1 cup cold unsalted butter, cut into small pieces (200g)
4
1 egg
5
1/2 teaspoon salt
6
1 tablespoon water
7
FOR THE FILLING
8
400g fresh asparagus
9
6 eggs
10
1 cup milk (240ml)
11
1/2 cup grated Parmesan cheese (60g)
12
1 pinch of nutmeg
13
Salt to taste

Ingredients

1
FOR THE CRUST
2
2 1/2 cups all-purpose flour (300g)
3
1 cup cold unsalted butter, cut into small pieces (200g)
4
1 egg
5
1/2 teaspoon salt
6
1 tablespoon water
7
FOR THE FILLING
8
400g fresh asparagus
9
6 eggs
10
1 cup milk (240ml)
11
1/2 cup grated Parmesan cheese (60g)
12
1 pinch of nutmeg
13
Salt to taste

Directions

1
MAKE THE CRUST: Process the flour, butter, egg, and salt in a food processor until it forms a dough
2
Add the water and process just until the dough comes together
3
Transfer the dough to a lightly floured surface and knead
4
Roll out the dough with a rolling pin and line a 25cm diameter cake pan with 4cm of height
5
Bake in a preheated oven at 200°C for 20 minutes
6
MAKE THE FILLING: Cook the asparagus in boiling salted water until tender, then cut into small pieces
7
In a bowl, mix the remaining ingredients and add the asparagus
8
Place the filling over the baked tart crust
9
Return to the oven until the filling is set and the crust is golden brown
10
Unmold and serve warm
11
335 calories per serving