From: Nancy,.SanFran

Asparagus Tart With Roasted Tomatoes and Aged Provolone
Recipe By : Chef Kathleen Daelemans of West Bloomfield Township
Thursday, April 27, 2000 Detroit News
Serves 10.

1 1/2 pounds roma tomatoes (about 8 tomatoes) -- cored, peeled, cut into quarters
1/2 cup whole basil leaves
3 cloves garlic -- peeled, cut in half lengthwise
1 tablespoon lemon zest
1 3/4 cups all purpose flour
1/2 teaspoon kosher salt
7 tablespoons unsalted butter -- cold, cut into small pieces
4 tablespoons ice water -- (4 to 5)
8 ounces aged provolone -- grated
1 pound asparagus -- ends trimmed, cut into 1-inch pieces

Tart dough is simple enough to prepare, and this version doesn't require prebaking. You might make a double batch as it freezes quite well (up to one month wrapped tightly in plastic and foil). The recipe also calls for roasted tomatoes, which take little effort to prepare but require three hours in the oven. The results, richly flavored sugary tomatoes, are well worth the small effort.

For the tomatoes: Preheat oven to 300 degrees. Place tomatoes, cut side up, in a shallow baking dish and bake three hours or until shriveled but not blackened or dried out.

For the crust: Place basil, garlic and lemon zest in bowl of food processor, pulse until finely chopped. Add flour and salt, pulse until just combined. With the motor running, add the butter a few pieces at a time and mix until there are no lumps larger than small peas. Add the water a tablespoon at a time, pulsing to combine after each addition. When the dough appears to be coming together to form a ball, remove from processor and mold into a ball by hand. Flatten the dough into a six inch disk, wrap tightly in plastic and refrigerate one hour.

To assemble tart: Roll dough on lightly floured surface into 14-inch-circle, press into 10-inch tart pan. Fold overhanging dough under to build an even rim and pinch or crimp as you would pie crust. Sprinkle tart bottom with half the cheese and then all the asparagus. Arrange tomato segments over asparagus and top with remaining cheese. Bake one hour or until crust is golden and cheese is bubbly brown. Serve hot, warm or at room temperature.