Ingredients

  • Pastry Dough
  • 280 grams flour, all-purpose =2 1/4 c
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 140 grams butter, unsalted
  • 65 grams vegetable shortening
  • 3 tablespoons sour cream
  • ice water
  • Filling
  • 1375 grams asparagus trim to 6 inches
  • ½ teaspoon salt
  • 235 milliliters heavy cream =1 cup
  • 2 eggs
  • ¼ teaspoon nutmeg
  • 110 grams cheese, gruyere finely grated

Directions

1. Magimix flour, salt, pepper, butter, shortening until pea size lumps. Add sour cream. Add water if necessary until dough just starts to form a ball. Roll out dough into 18x6 inch rectangle and fold into thirds. If dough won't roll out, chill until cold but not firm. Rotate 1/4, roll and fold, rotate roll and fold. Chill until cold. Roll out to a 15 1/2 inch diameter circle for a 13 inch pizza pan. Line pan with dough and fold over edges. Chill until firm.
2. Preheat oven to 375*F/190*C/GM 5. Line dough with parchment paper and weights. Bake shell for 15 minutes. Remove paper and weights and continue baking for 5 minutes until golden. Cool. Lower oven to 325*F/165*C/GM 3.
3. Layer asparagus on a steamer rack, sprinkling each layer with salt. Steam, covered, until tender, about 8 minutes. Blanck. Drain and pat dry.
4. Whisk together cream, eggs, salt and nutmeg. Season with pepper. Pour custard into tart shell.
5. Sprinkle custard with 2/3 of cheese, then arrange spears in custard, tips out. Sprinkle remaining cheese over top.
6. Bake tart in middle of oven until custard is set, about 20 minutes. Then broil tart until golden, if not already.

Notes
Serving Ideas:Original recipe serves 4/main, 5/break, 8/appetizer.


Categories
Vegetarian Main courseAppetizer, hotBreakfast ideas
Keywords
Vegetarian Main courseAppetizer, hotBreakfast ideas
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