with parmesan crust
Yield: 12-15 first courses servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Wine Suggestion: Horse Heaven Vineyard Sauvignon Blanc
4 cups all-purpose flour
½ cup grated parmesan cheese
1 ½ tsp salt
¼ tsp black pepper
1 pound unsalted butter, cut into small pieces and chilled
2 eggs
Asparagus filling, recipe follows
10 oz goat cheese
Custard, recipe follows
Place the flour, parmesan, salt and pepper in the work bowl of a food processor. Pulse to combine the ingredients, then drop the butter into the flour and pulse a few times to cut the butter into the flour until it is pea-sized. Lightly beat the eggs and add to the flour mixture. Pulse until it just starts to form a dough. Remove from the work bowl and lightly knead the dough until it forms a ball. Cut in half and form each piece into a flat disk. Wrap in plastic and chill for one hour.
Roll the dough and cut pieces to fit your tartlet pans. Makes about 12-15 4” tartlets. Chill for 30 minutes.
Line shells with foil and baking beans. Bake in a 350°F oven for 6-8 minutes; remove foil and beans. Continue baking for 3-4 more minutes until lightly browned.
Add the asparagus-onion mixture, then goat cheese, followed by reserved asparagus spears. Place tartlet shells on a baking sheet, fill each with custard and return to oven. Bake about 12-15 minutes until the custard is set, puffed & golden. Serve warm or at room temperature.
2 lbs. asparagus, plus 30 spears for garnish
2 Tbsp olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
Cut the tender part of the 2 pounds of asparagus into ¼ inch pieces, discard tough bottom ends.
Heat a heavy-bottomed sauté pan over medium-high heat; add olive oil and onions. Cook until onions are translucent. Add garlic and chopped asparagus; sauté 1-2 minutes more. Add salt and pepper to taste. Remove from the heat and cool.
4 eggs
4 egg yolks
1 quart half and half
½ tsp cayenne pepper
salt and pepper, to taste
Whisk together eggs, yolks, half-and-half, cayenne, salt and pepper in a small bowl; set aside.
