Spring Asparagus Tart With Red Onions

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* Exported from MasterCook *

 

Spring Asparagus Tart With Red Onions

 

Recipe By : Filling adapted from " Fields of Greens " by Annie Somerville

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 Pillsbury pre-rolled pastry round -- at room temperature

1 teaspoon all-purpose flour

1 tablespoon olive oil

1/2 red onion thinly sliced

1/2 pound asparagus -- sliced into 1-inch

lengths on a diagonal, about 1 1/2 cups

2/3 cup half-and-half

2 large eggs

Zest of 1 orange -- minced, about 1

tablespoon

1 tablespoon chopped flat leaf parsley

1/4 teaspoon salt and several grindings pepper

1/2 cup Gruyere cheese -- grated

 

 

Preheat the oven to 450 degrees.

 

Open crust on work surface. Rub with flour. Arrange dough, flour side down in

91/2-inch tart pan with removable bottom. Press dough into pan, folding excess

over to form double-thick sides. Prick well all over. Bake until golden, about

15 minutes. Cool on rack.

 

Reduce oven to 375 degrees.

 

Heat the olive oil in a large saute pan and add the onions, pinch of salt and a

few pinches of pepper. Sauté over medium heat until the onions are soft, 7 or 8

minutes. Add the asparagus and cook until the asparagus is just tender, about 8

to 10 minutes. Onions will be lightly caramelized. Meanwhile whisk in a bowl

half-and-half, eggs, cheese, orange zest, parsley, 1/4 teaspoon of salt and

pepper. Place tart pan on baking sheet in case filling overflows slightly during

baking. Spoon asparagus/onion mixture into the pastry shell. Spoon custard mix

over. Bake 30 minutes or until tart puffs and top browns. Cool slightly. Serves

4 as appetizers, 2 as a light meal.

 

 

 

 

 

 

 

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