Saturday, May 25, 2013

Asparagus and Herb Tart

I previously posted:

Asparagus Quiche
Asparagus and Hard Boiled Egg Casserole
Asparagus Bread Pudding
Provencal Cream of Asparagus Soup

They are all considered Best of the Best Recipes.

Here's one more to add to the list.
My wife recently bought the perfect rectangular Asparagus Tart Pan.

Asparagus and Herb Tart:

7 TBS cold butter, cubed
1 1/4 C flour
1 egg yolk

1 dozen spears of asparagus ( in a pot or skillet, boil just until tender, about 5 minutes)
Remove , drain and set aside

1 1/4 C heavy cream
2 eggs
2 TBS of your favorite fresh herbs, chopped ( thyme, rosemary, tarragon or  herbes de provence)

Cut butter into flour with a pastry blender of 2 forks, until crumbly and pea sized bits are formed.
Add egg yolk + 1-2 TBS ice water

Roll out dough to fit the pan you have, either a 9 inch round or a 6x16 rectangle.
place it in the pan and leave an overhang for now
Pearce  dough with the tines of a fork
Refrigerate for 30 minutes

Remove overhang with a rolling pin by running it over the top of the pan
Place on a baking sheet and bake at 400 degrees for 15 minutes.
Remove from oven  and leave the pan on the baking sheet , reduce heat to 350 degrees

In a small bowl, whisk together the cream and eggs
Stir in herbs
Season with salt and pepper

Lay the asparagus spears, alternating the tips, in the tart pan

Pour the egg mixture evenly over the asparagus to coat well

Bake at 350 degrees for 40 minutes

Peace in the Kitchen!

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