Asparagus Tart

 

                Serve this tart for breakfast or brunch. Make it a day in advance and reheat in a 350F (180C) oven for 10 to 15 minutes.

Makes 6 servings

• ½ recipe Lemon Pastry, click here for recipe
• 1½ pounds fresh asparagus, cleaned and trimmed
• 4 ounces cream cheese, at room temperature
• 3 eggs
• 1 cup heavy cream (35%)
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• ¼ pound thinly sliced prosciutto or shaved ham, cut into one-eight-inch strips
• One-third cup freshly grated Parmesan cheese

1. Fit the pastry into a 10-inch tart pan with a removable bottom ; trim the edges and place in the freezer for 10 minutes.
2. Cut 2½ inches off the asparagus tips and cut the stems into 2-inch pieces.
3. Blanch the asparagus in boiling water for 2 minutes, just until crisp-tender ; drain and plunge them into cold water to stop the cooking and drain well.
4. Preheat the oven to 425F (220C).
5. Blend the cream cheese, eggs, cream, salt, and pepper until smooth.
6. Arrange the sliced asparagus stalks and ham on the pastry, pour in half the egg mixture ; bake 15 minutes, then remove from the oven.
7. Add the remaining egg mixture and arrange the asparagus tips on top of the pie ; sprinkle with the Parmesan cheese.
8. Reduce the oven temperature to 375F (190C) and bake for 40 minutes or until a knife inserted just off center comes out clean.
9. Cool 15 minutes before serving in wedges, either warm or at room temperature.

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