After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:
- 1 3/4 cup White-wheat flour (the whole-wheat white flour)
- 2 Flax-paks (~1 oz Flax seed)
- 1 tsp Baking powder
- 1/4 tsp Ground pepper
- 6 Tbs Unsalted butter
- 4 Tbs Cream
- about 4 Tbs milk
For the filling:
- 1 lb asparagus, ends trimmed
- 3 Eggs
- 1 1/3 cup Milk
- 1 tsp mustard
- 2 tsp Lemon peel, grated–though we didn’t have this
Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.
Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.