After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:
For the crust:
- 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
Make the tart crust and bake for 15min at 425F.
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.
