With the amount of asparagus in the market, I thought it was time to revisit this recipe - 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, or goats milk or half & half
1 teaspoon fresh ground black Pepper
½ teaspoon vanilla extract
Pinch of salt
Filling
1 cup Greek yogurt
2/3 cup grated Romano cheese
1/4 cup of raw honey
2 eggs, whipped
4 sprigs of fresh thyme, removed the leaves from stems and minced
Saute items
1 shallot, minced
Medium bunch of asparagus, woody ends removed
2 tablespoons unsalted butter
Garnishes
2 tablespoons of grated Romano cheese
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 remaining 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 the dough is chilling, blend well the 1st five ingredients for the filling and place in the fridge to chill.
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. Discard the shallots.
Preheat oven to 400 degrees.
Line a tart pan with parchment paper.
Remove dough from the fridge and roll out on a floured surface until about ¼ inch thick. Place in the tart pan, work into the pan, leave a ¾ overhang, fold back into the 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 an additional 5 minutes until the 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
Variation - Follow the recipe above to the filling stage, then:
Render off 1/2 cup of cubed pancetta in the skillet over medium-high heat, remove pancetta once crispy, remove all but 2 tablespoons of the fat and saute the shallots for about a minute then add the asparagus and saute for an additional 2 minutes, remove asparagus, season.
Preheat oven to 400 degrees.
Line a tart pan with parchment paper.
Remove dough from the fridge and roll out on a floured surface until about ¼ inch thick. Place in the tart pan, work into the pan, leave a ¾ overhang, fold back into the 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 an additional 5 minutes until the bottom of tart starts to brown. Remove and lower oven temp to 375 degrees.
Add the crispy pancetta to the cheese mixture and mix to combine.
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.
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