Asparagus Tart

Crust:
115 g soft butter                       
 1 ½ c cake flour or ½  c whole wheat flour                 
& 1 c cake flour
 2 ml salt                                   
1 egg, beaten                              
10 ml baking powder
milk if necessary           
Filling:
1 X 410 g asparagus soup               
1 X 410 g salad cut asparagus
1 ½ c grated cheddar cheese         
15 ml fresh parsley, chopped
15 ml dry mustard powder             
7 ml dried dill
2 eggs, beaten                               
1 c cake flour
½ c milk                                         
salt & milled black pepper
1 c milk                
1.        Preheat oven to 180*C (350*F).
2.       Grease a 6 X 21 X 21 glass pie dish.
3.       Crust: Sift all dry ingredients for crust.
4.       Rub butter into the flour mixture.
5.       Add the beaten egg.
6.       Mix to form a soft dough, add a little milk if necessary.
7.       Press dough into pie dish. Refrigerate..
8.       Filling: Mix the asparagus soup & pieces, herbs, salt, milled black pepper, mustard, 1 c grated cheese, flour & 1 c milk in a mixing bowl.
9.       Pour asparagus mixture into pie crust.
10.    Beat the eggs with the other ½ c milk.
11.     Season the egg mixture with salt & milled black pepper.
12.    Pour over the pie contents.
13.    Sprinkle with the other ½ c grated cheese.

14.    Bake for 45 minutes or until set & golden.

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