This special-occasion tart is creamy-rich and laced with early spring flavors. It was a huge hit with my family at Easter!
Source: Vegetarian Times, April/May 2013
Ingredients
For the shortcrust
1.5 C all-purpose flour
1/8 tsp. salt
6 TBS. cold unsalted butter, cut into cubes
2 large eggs, divided
Directions to make Shortcrust:
1. Sift flour and salt into large bowl. Rub butter with fingertips until mixture resembles course meal. Beat 1 egg and 2 TBS. water in small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 TBS. more water if necessary. Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.
2. Preheat oven to 350 degrees F. Roll out dough to 12-inch circle on floured work surface. Press dough into 9-inch spring form pan or fluted tart pan with removable bottom. Trim edges, and prick bottom all over with fork. Line tart shell with parchment paper, and fill with dried beans. Bake 25 minutes, or until barley golden. Remove beans and paper. Beat remaining egg, and brush on bottom of crust. Bake 5 minutes more.
Ingredients
For the filling
1/5 lb. trimmed asparagus spears
1 TBS. plus 1 tsp. olive oil
2 C spring or green onions
4 large eggs
1.5 C whole milk or heavy cream
1 oz. (1/4 C) grated Parmesan cheese
Directions to make the Filling
1. Cook asparagus in large pot of boiling, salted water for 3 mintues. Drain, and cut into 1 1/4-inch lengths.
2. Heat oil in skillet over medium-low heat. Add onions, and cook 8-10 minutes, or until softened. Remove from heat.
3. Whisk together eggs and milk in bowl. Stir in onions and asparagus. Pour into Shortcrust, and place pan on baking sheet. Sprinkle tart with Parmesan. Bake 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown. Unmold, and serve.
Nutritional Information:
Per Slice 292 calories; 11 g protein; 17 g total fat (9 g sat fat); 23 g carb; 170 mg chol; 173 mg sod; 2 g fiber; 3 g sugars
My Review
Personally, I loved this tart. I thought it was delicious! However, it definitely took a lot of time. And my spring form pan fell apart as I was removing the tart...although that did not effect the taste. If you have time, then I definitely recommend surprising your guests with this great-for-spring-time tart. They'll be so impressed!
Sorry I don't have a photo for this one! If you make it yourself, feel free to upload your creation! :-)
