Hollandaise-Asparagus Tart
Recipe: #14236
September 10, 2014
Categories: Side Dishes, Asparagus, Brunch, Mothers Day, Picnic, Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Adapted from Cooking Light. You can use a frozen pie crust if you prefer (I do)"
Ingredients
Nutritional
- Serving Size: 1 (163.1 g)
- Calories 268.7
- Total Fat - 15.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 93.2 mg
- Sodium - 201.8 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 2.2 g
- Sugars - 5.9 g
- Protein - 9.1 g
- Calcium - 128.8 mg
- Iron - 2.2 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°.
Step 2
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
Step 3
Reduce oven temperature to 375°.
Step 4
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well, cut up. Arrange asparagus in prepared crust. Combine cream, rind, juice, tarragon, salt, eggs; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.
Tips
No special items needed.