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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here asparagus stars in a first-course tart accented with tarragon and Parmesan Cheese. Ingredients:
1 all ready pie crust (half of 15-ounce package), room temperature |
1 teaspoon all purpose flour |
14 ounces asparagus, each spear trimmed 3 inches long |
2/3 cup half and half |
2 eggs |
1/2 cup fresh grated parmesan cheese (about 4 ounces) |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
2. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
3. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.
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