Sunday brunch perfect dish!
For the tart shell:
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut in small pieces
- 3 tablespoons cold water
- 1 egg white, beaten
For the filling:
- 8-10 asparagus
- 1 cup small plum tomatoes, halves
- 1 whole green onion, minced
- 3 tablespoons fresh basil, chopped
- 1 large garlic clove, minced
- 3 eggs
- 1 cup cream
- 2 tablespoons tarragon leaves, chopped
- 1 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- 1 cup grated sharp cheddar cheese
- 1/2 cup chopped parsley
- To make the tart dough: Place the flour, salt and butter in a food processor. Process until the flout mixture resembles cornmeal. With the machine on, add ice water and process until the dough just begins to stick together. Remove the dough from the processor and press together into a ball. Wrap in plastic and refrigerate for at least 1 hour to 1 day. Roll out the dough on a floured surface into a thin sheet; then transfer the dough to a 10-inch tart pan. Press into the sides of the pan. Brush with the egg white.
- Preheat the oven to 350 degree F. In a large mixing bowl, using a whisk, beat the eggs well, then beat in the cream. Stir in green onion, basil, garlic, tarragon, nutmeg, and salt. Add half of the grated cheese into the egg mixture and stir in.
- Place a layer of halved tomatoes across the tart. Pour in the egg and cream mixture until it just rises to the edges of the tart. Sprinkle the remaining grated cheese over the tart, and arrange the asparagus across the tart. Sprinkle the chopped parsley all over. Place the tart on a baking sheet and bake in the preheated oven until the tart begins to bubble on the top and lightly brown, about 40 minutes. Remove the tart from the oven, and let cool for 10 minutes. Slice the tart and serve warm.