Ingredients
Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
3 1/2 tablespoons ice water*
Filling:
3/4 to 1 pound fresh asparagus spears, cleaned and cut into 3/4-inch pieces (2-2 1/2 cups)
3 tablespoons unsalted butter
1/2 teaspoon curry powder
1/8 teaspoon ground cayenne pepper
1 cup chopped onions
4 large eggs
3/4 cup milk
1 teaspoon salt
5 ounces (1 1/4 cups) shredded Monterey Jack cheese
Preparation
Pastry:
Combine flour and salt in a food processor bowl with a steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend. Add water and mix just until dough comes together.
Put dough in a plastic bag and chill 30 minutes.
Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
Filling:
Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
Melt butter in a small sauté pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
In a small bowl beat eggs, milk and salt.
Preheat oven to 375°F.
Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top.
Bake 30-35 minutes or until the custard is set and golden.
- In a dry climate may have to add a bit more ice water than pie crust recipes call for in order to get the dough to come together.
