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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon sea salt |
4 ounces butter, cold, diced |
1/2 cup ice water |
28 asparagus spears |
olive oil, to coat |
1 lemon, zested |
salt |
pepper |
8 thin slices pancetta |
6 ounces chevre |
8 eggs |
Directions:
1. For the tart:
2. Mix dry ingredients in bowl. Add butter and mix into flour until pea size. Add water gradually and knead until dough comes together. Wrap in plastic and refrigerate until well chilled. Divide into 4 pieces and roll out on floured surface. Bake for 15 to 20 minutes at 400 degrees F until lightly brown.
3. For the grilled asparagus:
4. In a mixing bowl, combine asparagus and olive oil. Season with salt and pepper. Add lemon zest and toss with asparagus. Grill until desired doneness.
5. To finish:
6. Bake pancetta at 400 degrees F until crispy. Arrange chevre on top of tart disc and top with asparagus. Bake at 400 degrees F until hot. Cook eggs (any way desired) until done and place on top of asparagus Top with crispy pancetta and enjoy.
7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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