Asparagus Tart

Name: Asparagus Tart
Yield: 8
Ingredients: For the crust; 2 1/2 cups all-purpose flour (300 g); 1 cup cold unsalted butter, cut into small pieces (200 g); 1 egg; 1 tablespoon water; 1/2 teaspoon salt; For the filling; 400 grams fresh asparagus; 6 eggs; 1 cup milk; 1/2 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; Salt to taste

1
For the crust
2
2 1/2 cups all-purpose flour (300 g)
3
1 cup cold unsalted butter, cut into small pieces (200 g)
4
1 egg
5
1 tablespoon water
6
1/2 teaspoon salt
7
For the filling
8
400 grams fresh asparagus
9
6 eggs
10
1 cup milk
11
1/2 cup grated Parmesan cheese
12
1/4 teaspoon nutmeg
13
Salt to taste

Ingredients

1
For the crust
2
2 1/2 cups all-purpose flour (300 g)
3
1 cup cold unsalted butter, cut into small pieces (200 g)
4
1 egg
5
1 tablespoon water
6
1/2 teaspoon salt
7
For the filling
8
400 grams fresh asparagus
9
6 eggs
10
1 cup milk
11
1/2 cup grated Parmesan cheese
12
1/4 teaspoon nutmeg
13
Salt to taste

Directions

1
Prepare the crust: combine flour, butter, egg, and salt in a processor until a dough forms
2
Add water and mix lightly until it turns into a dough
3
Remove from processor and knead slightly
4
Roll out the dough to fit a 9-inch tart pan with a removable bottom
5
Bake at 375°F (200°C) for 20 minutes
6
Meanwhile, prepare the filling: clean and cook asparagus in boiling water with salt until tender, but still crisp
7
Cut into small pieces and set aside
8
Mix remaining ingredients together, add asparagus, and place on top of the crust that came out of the oven
9
Bake again at 375°F (200°C) until the filling is set and the crust golden brown
10
Serve warm
11
335 calories per serving