Here is another tart recipe that works off the crust from the Fig tart. I made this about 4 years ago and it was a big hit. I have a few more tart recipes to post ( I found a miss filled folder with a bunch of recipes - Enjoy
Ingredients
Crust
1 ¼ cups unbleached flour – all purpose
1/3 cup of pistachios
¼ cup powdered sugar
1 stick unsalted butter, cubed and chilled
1 egg yolk, X large
2 tablespoons of buttermilk
1 teaspoon fresh ground black pepper
½ teaspoon vanilla extract
Pinch of salt
Filling
1 cup sheep Greek yogurt
2/3 cup grated Romano cheese, sheep
1/4 cup of raw honey
2 eggs, whipped
4 sprigs of fresh thyme, leaved removed from stems and minced
1 shallot, minced
Medium bunch of asparagus, woody ends removed
2 tablespoons sheep butter
2 tablespoons of grated Romano cheese, sheep
Salt and Pepper to taste
Directions
Crust
In a small bowl combine the wet ingredients and set aside
Next place in the food processor the pistachios and half the flour, pulse until finely ground. Now add the remain flour, powdered sugar, salt and pepper, pulse to combine, followed by the cubed butter and pulse until pea size granules appear. Continue to pulse dough while adding the wet mixture. Once it starts to form a ball, remove and place on a floured surface knead into a ball, flatten and wrap in plastic wrap, chill for at least 2 hours.
Filling
While dough is chilling, blend well the 1st 5 ingredients for the filling and have it join the dough in the fridge.
Next place a skillet over medium heat and melt butter, sauté the shallots for about a minute and add the asparagus to the skillet and sauté for an additional minute or 2, remove and season
Preheat oven to 400 degrees.
Line a tart pan with parchment paper.
Remove dough from fridge and roll out on a floured surface until about ¼ inch thick. Place in tart pan, work into pan, leave a ¾ overhang, fold back into pan, and trim excess dough. Place parchment in pan, fill with pie weights and blind bake the crust for 12 to 15 minutes or until edges are set and a very light golden brown, remove weights and bake and additional 5 minutes until bottom of tart starts to brown. Remove and lower oven temp to 375 degrees.
Fill with the Cheese mixture, smooth and level. Arrange asparagus on top, sprinkle with cheese and return to the oven and bake for an additional 10 to 15 minutes, or until the filling has set and the edges of the crust are golden brown.
Let stand a room temp for 10 to 15 minutes before serving – Enjoy