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Asparagus Tart
1 (9-inch) unbaked pie shell
6 shallots, chopped
2 T butter
Salt and pepper to taste
Freshly grated nutmeg to taste
1 to 1 1/2 pounds medium asparagus, ends snapped off
1 cup heavy cream
1/2 cup milk
4 eggs, lightly beaten
Preheat the oven to 400 degrees. Gently fit a piece of foil into the pie shell and fill with dry beans or pie weights, bake for 10 minutes until the dough is set but not browned then carefully remove the foil and weights from the shell.
Saute the shallots in the butter until they are softened,season with salt, pepper and nutmeg, set aside.
Cook the asparagus in boiling salted water until just cooked through (about 5 minutes), drain and set aside 10 whole spears. Cut the remaining spears into small pieces and puree with the cream, milk and eggs, then season with salt, pepper and nutmeg.
Spread the sauteed shallots in the crust, then pour in the custard mixture. Top with the reserved asparagus spears.
Bake for 30 to 35 minutes, until the custard is set and the top is golden brown.
Serves 6 to 8. |
