Asparagus Tart:
Pecks Wine and Spirits - Friday Night Wine Tastings
1 All Ready Pie Crust(1/2 of 15 oz. package), room temperature
1 teaspoon all purpose flour 14 oz. asparagus, trimmed
2/3 cup half and half
2 eggs
1/2 cup fresh grated Parmesan cheese (about 4 oz.)
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/2 teaspoon salt
Preheat oven to 450 F.
Open crust on work surface. Press out any cracks. Rub with flour.
Arrange dough, flour side down, in 9 inch tart pan with removable bottom.
Press dough into pan. Fold excess dough border over to form double-thick sides.
Pierce dough all over with fork.
Bake until golden, about 15 mins. Cool on rack.
Reduce oven temperature to 375 F.
Cook asparagus in pot of boiling salted water until just crisp tender, about
4 mins.
Drain well. Place on paper towels.
Mix half and half, eggs, cheese, tarragon and salt in bowl.
Season with pepper.
Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends
meeting in center.
Pour custard over.
Bake until tart puffs and top browns, about 35 mins.
Cool slightly.
This Hor d'oeuvre was served with:
Joel Gott Sauvignon Blanc 2005
Santa Digna Merlot 2004 Reserve