Asparagus Parmesan Tart

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1 all ready piecrust (½ of 15 oz package) room temperature, or 1 recipe of homemade piecrust for a 9" open-faced pie
  • 1 tsp. flour
  • 1 lb. asparagus, each spear trimmed to 3"
  • 2 eggs
  • ½ cup fresh grated Parmesan cheese (about 4oz.)
  • 1 Tbs. chopped fresh tarragon or tsp. dried
  • ½ tsp. salt
    2/3 cup of half and half
 

Preheat oven to 450 degrees. Place rolled out crust on work surface. Rub with flour. Arrange dough, flour side down, in a 9-inch diameter tart pan with a removable bottom. Press dough into pan.

Fold excess dough border over to for double-thick sides. Pierce dough all over with a fork. Bake till golden brown, about 15 min. Cool on rack. Reduce oven temperature to 375 degrees.

Cook asparagus in boiling salted water till just crisp-tender. About 4 minutes. Drain well. Place on paper towels. Mix half & half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in a spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake till tart puffs and top browns, about 35 minutes. Cool slightly. 4 servings.

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