Thursday, March 6, 2008

Asparagus Tart

This came from Taste of Home mag (also their photo). I first had this at a Southern Living at Home party and it was delish! It has quickly become a staple at our house.

TIME: Prep: 20 min. Bake: 25 min. + standing

1 pound fresh asparagus, trimmed
3 cups water
Pastry for single-crust pie (9 inches)
2/3 cup shredded Gruyere or Swiss cheese, divided
1/2 cup minced fresh flat-leaf parsley
4 eggs, lightly beaten
3/4 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg


Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.

Place pan on a baking sheet. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.