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Asparagus and Mushroom Tart
This recipe makes a unique appetizer or side dish.
Crust
2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled
3 tablespoons vegetable shortening
5 tablespoons ice water
1 egg yolk
1 tablespoon white vinegar
Filling
4 eggs, beaten
1 cup milk
1/2 cup (2 ounces) shredded Cheddar cheese
1/4 teaspoon oregano
1/4 teaspoon thyme
10 stalks fresh asparagus, cleaned wood stems
removed
1/2 cup sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper, or to
taste
Crust: In a medium sized bowl, combine the flour and
salt. Cut in the butter and shortening, mixing
quickly and lightly with a pastry knife, a mixer or
your fingers until the mixture is crumbly. Make a
well in the center of the pastry, and add the water,
egg yolk and vinegar. Mix until the dough just holds
together, adding an additional tablespoon of water
only if necessary; the more water you use, the
tougher your crust will be.
Pat the dough into a 10 or 11-inch removable-bottom
tart pan. Prick it all over with a fork. Bake it in
a preheated 350°F oven for 10 minutes. Remove it
from the oven, and let cool.
Filling: In a medium-sized bowl, beat together the
eggs and milk, then stir in the cheese, oregano and
thyme. Slice six of the asparagus stalks, on the
diagonal, into 3/4-inch pieces. Stir the sliced
asparagus, mushrooms, and salt and pepper into the
egg mixture.
Pour the filling into the crust. Place the remaining
5 stalks of asparagus in a fan pattern on top of the
filling.
Bake the tart in a preheated 350°F oven for about 30
minutes, or until it's set. Remove the tart from the
oven, and cool to lukewarm before removing the
bottom. Yield 1 tart, 12 servings.
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