Spring has sprung and that means it’s finally asparagus season! I adore this vegetable but didn’t start eating it until I was an adult. My mother never made it. She likes only a few green vegetables … peas, green beans, and iceberg lettuce. Although I have to confess I did get her to eat spinach late last year, but only because she has Alzheimer’s and forgot she didn’t like it. She didn’t turn her nose up while eating it and it’s good for her so no, I didn’t feel too guilty. Anywho … onto the Asparagus and Spring Onion Tart that is downright fabulous! Recipe is at end of post.
I’ve been participating in Blue Apron‘s service for a few weeks now. They deliver fresh, organic ingredients to your doorstep along with glossy photo cards of 3 recipes for the week.
What’s one of your favorite springtime foods?
Asparagus and Spring Onion Tart
1/2 Cup All-Purpose Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Olive Oil
1/4 Cup Water
2 Cloves Garlic, peeled and diced
2 Ounces Gruyere Cheese, grated
2 Spring Onion Bulbs, sliced
1 Bunch Parsley
2 Teaspoons Lemon Zest
1/2 Bunch Asparagus (about 12 stalks), remove woody stems and cut into 2″ pieces
2 Farm Eggs
1 Tablespoon Whole Grain Dijon Mustard
1/2 Cup Low-Fat Milk
Preheat oven to 375 degrees. In medium bowl, combine whole wheat and all-purpose flours. Stir in olive oil and cold water, just until the dough forms a soft ball. Gently press dough into the bottom and sides of small oven-safe baking dish and poke a few holes into the dough using a fork. Bake 13 to 15 minutes, or until lightly browned. Remove from oven and set aside, then increase the oven temperature to 425°F.
While the crust is baking, heat 2 teaspoons of olive oil in a large pan on medium until hot. Add the garlic, white parts of the spring onion and asparagus. Season with salt and pepper and cook, stirring occasionally, 3 to 4 minutes, or until the asparagus is tender and the onion is slightly softened. Let cool.
In a medium bowl, whisk together the eggs, lemon zest, whole grain Dijon mustard, milk and all but a pinch of the cheese. Season with salt and pepper. Add cooled vegetables to the filling and pour mixture into the pre-baked crust. Sprinkle remaining cheese on top of tart and bake 20 to 22 minutes, or until the filling is completely set and the top is browned. (Cooking times may vary depending on the size and depth of your baking dish. The shallower your dish, the faster the baking time will be.) Remove from the oven and let stand for at least 5 minutes before serving. Garnish with parsley leaves.
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