Hollandaise-Asparagus Tart |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light. I have to admit that I used a frozen pie crust (I did NOT pre-bake it) and also made a full fat version of this recipe, using heavy cream and 2 whole eggs. I would recommend to cut the asparagus instead of using them whole and if you have fresh tarragon...go for it. Ingredients:
1 cup all-purpose flour |
2 tablespoons sugar |
3 tablespoons vegetable shortening |
3 1/2 tablespoons ice water |
cooking spray |
1 lb asparagus spear, trimmed |
2/3 cup evaporated skim milk |
1/2 teaspoon lemon rind, grated |
2 tablespoons fresh lemon juice |
1/2 teaspoon dried tarragon |
1/4 teaspoon salt |
1 large egg |
1 large egg white |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 450°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
3. Reduce oven temperature to 375°.
4. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.
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