Asparagus Tart

Instructions

1. Prepare the Crust: In a large bowl, combine the Crust ingredients (flour, butter, and salt). Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat oven to 375°F (190°C).
3. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Prick the bottom of the crust with a fork.
4. Blind bake the crust for 15-20 minutes, or until lightly golden. Let cool slightly.
5. Prepare the Filling: While the crust is baking, heat the Olive oil in a skillet over medium heat. Add the Asparagus and cook for 5-7 minutes, or until tender-crisp. Season with Salt and Pepper.
6. In a bowl, whisk together the Heavy cream, Eggs, and Parmesan cheese. Season with Salt and Pepper.
7. Arrange the cooked Asparagus in the pre-baked tart crust. Pour the cream mixture over the asparagus.
8. Bake for 20-25 minutes, or until the filling is set and golden brown. Let cool slightly before serving.