Delicious asparagus Tart (tarta o quiche de esparragos)

I think we are lucky even in this time (late summer early fall) to find fresh asparagus, in any case can also be done with a can of asparagus.

We really love this asparagus cake I made a while ago, the dough is absolutely delicious so I plan to try it on other quiches or tarts.

But I know that in the northern hemisphere they are in spring so they have asparagus so how Beth say : let's celebrate the season with a simple vegetarian tart.

Note: You can use any mold for this quiche (square or round)

Source : Bethdunham.ca

Ingredients crust

1 cup all purpose flour
3 tablespoon cornstarch
1/4 teaspoon salt
6 tablespoons ice cold butter cut
into small pieces
1 egg lightly beaten

Filling

10 - 12 fresh asparagus or one tin
1 tablespoon oil
2 large eggs
1/4 cup sour cream
1/4 cup milk
150 grams ricotta cheese or goat cheese
100 grams finely grated parmigiano cheese
2 green onions chopped
1 tablespoon finely chopped terragon
1 tablespoon chopped basil
1 pinch of salt

Crust

Pulse the flour, corn meal and salt in a bowl until combined
add the butter with yours fingers until the mixture resembles a coarse meal.
Add the egg and mix well. Turn dough out onto a lightly floured surface and knea for a few seconds just until the the dough comes together in a ball.
Flatten the ball into a disk if you are using a round tart pan. Wrap in a plastic bag and refrigerate for an hour before proceeding.

Preheat oven to 180° (365 F)

On a lightly floured surface, roll out the pastry and transfer to a round tart pan or rectangular tart pan, and press it into the bottom and up the sides. Trim off any excess.
Use a fork to poke a few holes in the bottom of the tart shell. Fill with dried beans or pie weiths and bake for 10 minutes .
remove foil and weitghts and bake for another 5 minutes.

Arrangue the asparagus in the bottom of the tart shell amd carfully pour the custard over the asparagus.
Bake at 180° by about 20 minutes or until filling is set.

Filling method

Snapoff the though end of the asparagus, and drizzle the spears with olive oil. Cook over medium high heat in a grill pan or cast iron skillet for 3 to 4 minutes, turning frequently until bright green and al dente.
The cooking time will vary according to the thickness of your asparagus.

In a large bowl whisk together the eggs, sour cream and milk. Add the parmigiano and ricotta cheese, green onions, tarragon and salt, and stir to combine.
Set aside to filling the tart with the custard and asparagus.

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