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
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 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.