Lunch: Sunny Asparagus Tart Recipe

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon caraway seeds
1/8 teaspoon salt
5 tablespoons cold butter
2 tablespoons cold shortening
3 to 5 tablespoons ice water

Instructions

In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball.
On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes.
Cut the asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain.
In a bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper. Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425 ° for 15 minutes.
Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with cheese. Bake at 375 ° for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

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