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Recipes
Asparagus Tart
A Colorful Brunch Dish
1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
14 ounces asparagus, each spear trimmed 3 inches long
2/3 cup half and half
2 eggs
1/2 cup fresh grated Parmesan cheese (about 4 ounces)
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/2 teaspoon salt
Preheat oven to 450°F. Open crust on work
surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in
9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough
border over to form double-thick sides. Pierce dough all over with fork. Bake until
golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus
in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place
on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with
pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends
meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35
minutes. Cool slightly.
 Sunday
5:00 pm - 9:00 pm,
Mon-Thurs 5:00 pm - 11:00 pm
Fri & Sat 5:00 pm - 11:00 pm
 607.723.0555
 firehousefive@aol.com
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