You might notice from here on out that my dinnerware is increasing in attractiveness/quality. Gone are the 70’s Mikasa stoneware plates (re-purposed to the space we used to live in below our unit, where an office is nearly complete in renovation), hello nice new modern neutral white porcelain.
This is also a new tart pan, hoping to make its public debut at a brunch or happy hour party, and this is the first tart it has produced.
I’ll have an update on the container garden tomorrow, as I spent much of today buying and planting a few additional crops.
Asparagus and Onion Tart
For Tart Crust (Shamelessly taken from Smitten Kitchen who took it from elsewhere)
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
For Tart Filling
1/2 lb asparagus, peeled and sliced on the diagonal
1 large white or yellow onion, sliced in quarter rings
2-3 T mascarpone cheese
1 T truffle butter, 1 tsp truffle oil or heavy pinch truffle salt
3 eggs
1/2 C cream/milk or mixture thereof
2 oz gruyere, comte, or other nice melting cheese
1 T dijon or other high quality mustard (I used whole grain)
1/4 tsp ground nutmeg
salt & pepper
1 T butter
Preheat oven to 425. Heat the butter in a skillet and sautee at medium low the onions. When translucent (about 20-30 minutes) and beginning to brown, add the sliced/peeled asparagus. Meanwhile, make the tart crust. Cook the vegetables through, turn off the heat, add the truffle butter and mix, then leave to cool off.
Mix the mascarpone (can substitute sour cream/creme fraiche too, or add it) and eggs together until the mascarpone is loosened. Add the cream/milk, nutmeg, salt and pepper. Grate the comte or other cheese.
Brush the tart shell with the mustard. Add the onion and asparagus, top with cheese evenly. Pour the egg mixture on top, evenly and bake for 20-30 minutes until filling is puffed and golden.
Tart Crust
Combine the dry items, then add the butter in small chunks and use a pastry cutter or your fingers (quickly) to make into fine meal/breadcrumb consistency. Add the egg and mix with a fork until it comes together, then roll it out on a floured surface to the shape you need for your tart pan. Refrigerate or pop in the freezer for 15-30 minutes until firmed up. Does not need to be baked ahead of filling/cooking.
* A few notes:
– Filling – if you have experience making tarts, quiches, etc, feel free to re-combine tasty creamy dairy items as needed with what’s on hand to make the liquid portion of the filling
– Filling – if you prefer, you may leave the peeled asparagus un-sliced and arrange in lengths along the long pan, should you be using the same shape. It would make a pretty presentation for a brunch or otherwise.
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