Asparagus Tart

Recipe Ingredients

Cream Cheese Crust

Ingredients are: Unsalted Butter, salt, cream cheese and all-purpose flour.

For the Filling

The filling for the tart include: Parmesan cheese, roasted asparagus, cottage cheese, eggs, low fat yogurt, cornstarch or swee rice flour, lemon zest and black pepper.

Be sure to see the recipe card below for the full ingredients & instructions.

Step by Step Instructions

Step 1. Trim the hard stems off the asparagus and toss with a bit of oil. Salt and pepper them and bake at 350°F for exactly 8 minutes. Remove from the oven and cool. Step 2. Place the flour and salt in the processor bowl and pulse several times to mix, Step 3. Add the cut up butter and cream cheese. Step 4. Process until it forms a ball. Divide the ball in 3 or 4 pieces and process again to make sure it is all combined.

Step 5. Divide the dough into 3 parts, 90 grams each. Remove a teaspoon from each part, combine, wrap in film and set aside. This will be used if the crust needs to be patched. Roll two of the pieces into 14 inch legnths. Step 6. Spray the bottom of a 9″ quiche or tart pan with a removable bottom with a non-stick baking release. Do not spray the sides. Place the rolls along the sides of the pan with the edges overlapping. Step 7. Moisten the ends of the overlapping dough and press the rolls into the sides of the pan. Step 8. Extend the dough from the sides of the pan into to middle by pushing the dough on the sides down toward the center of the pan as shown.

Step 9. Using the last piece of dough, form a circle by pressing it out between your hands then placing it on the lightly floured work surface and patting it out large enough to partially cover the extended dough. Step 10. Wet the extension. Step 11. Place the circle of dough over the extension. Step 12. Press the circle over the moistened dough and seal it to the edge of the crust. Chill to firm it.

Step 13. Spray a large piece of of foil with a non-stick baking release. Step 14. Place the sprayed side down over the crust, making sure it fits into the side. Bake as directed and cool. If the crust separates anywhere along the joined line, use the reserved little pastry ball to patch it after it cools. Do not bake again. Step 15. Wipe the inside of the processor bowl out. There is no need to wash it. Step 16. Cut the asparagus into about 1 inch pieces.

Step 17. Place all the ingredients for the filling, except the asparagus and parmesan cheese, in the bowl of the processor. Process until smooth and liquid. Step 18. Put the asparagus filled crust in a rimmed baking sheet covered with parchment paper. Step 18. Pour the liquid over the asparagus and top with the parmesan cheese. Bake as directed. If the top has not browned, place it under the broiler for a few minutes. Watch it carefully as the cheese can go from golden to burned quickly.