Ingredients
-
2
-
2/3
-
1/2
-
1
-
-
4
-
2
-
-
1
-
-
-
-
-
-
Directions
Asparagus Tart, Well-blind bake the pastry, do not use one that isn’t homeade Allow about two bunches of medium sized asparagus, use more than you think nessecary, the leftovers are good, and the tart will always be filled sufficiently This tart is delicious Use a deep shell , Well-blind bake the pastry, do not use one that isn’t homeade Allow about two bunches of medium sized asparagus, use more than you think nessecary, the leftovers are good, and the tart will always be filled sufficiently This tart is delicious Use a deep shell
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Steps
|
1
Done
|
Beat the Eggs Well With the Half and Half. Strain Into a 2-Cup Measure, or Bowl. Whisk in the Salt, Pepper, Tarragon, Nutmeg, and Grated Cheese, Set Aside For an Hour. |
|
2
Done
|
Blanch the Asparagus in Lightly Salted Boiling Water. They Should Cook For About Two Minutes from the Time They Go Into the Water, the Result Should Be Crisp, and Barely Edible. Retrieve Them With Tongs, and Run in Cold Running Water to Cool. |
|
3
Done
|
Lay the Asparagus Spears Into the Cooled Tart Shell, All Around, Like the Spokes of a Wheel. When Getting to the Point That It Is Filled, Trim Ends, as Messes Scary, to Fit Them Into Crevices. It Is Definitely Okay If They Build Up on One Another in the Middle. |
|
4
Done
|
Pour the Cheese Custard Over, the Solids Will Gather in the Top, and the Liquid Will Fill the Shell. I Do not Move the Cheese All Around the Tart. |
|
5
Done
|
Put the Case Into a Heated 375 Degree Oven, and Bake Till the Top Puffs and Sets, About 30-35 Minutes. Cool a Few Minutes Before Serving. |
